Culinary Degree Program: Culinary Arts
Associate in Applied Science

PROGRAM DESCRIPTION
The Culinary Arts curriculum focuses on classical and nouvelle French cooking techniques with hands-on classes that encompass knife-skills, stocks and sauces, GardeManger, and International and American Regional Cuisine. The Culinary Arts program encourages students to be creative and artistic as part of the development of the full set of classical skills. Students will learn to prepare food with attention to balance of flavors, aroma and presentation. Routine practice of fundamental techniques and procedures ensures our students every opportunity to be successful in any culinary endeavor. We cook, taste, and talk about food everyday in our cooking labs. We focus on using fresh, local ingredients, with an emphasis on seasonality and sustainable resources. In addition to building culinary expertise, we also focus on the management concepts necessary to be a successful Executive Chef, food service manager or culinary business owner. Personnel and financial management as well as menu design, inventory and cost control are all important parts of the training required to be a professional in the culinary arts.
PROGRAM COURSE DESCRIPTIONS 

CAREER OPPORTUNITIES
This program is designed to prepare students for careers in fine dining restaurants, in food and beverage management and as restaurant or culinary business owners. Upon graduation students will be prepared for progressive culinary positions including       Garde-Mangers, sauté or pastry chefs and progressing to Sous-Chefs and Executive Chefs. Those wishing to look beyond the kitchen will have the knowledge and skills to pursue careers in the dining room and develop the experience to become a Food and Beverage Manager.
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PROGRAM LEARNING OUTCOMES
​Upon successful completion of the Associate of Applied Science Degree in Culinary Arts, graduates will be able to:

1. Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen.
2. Identify the techniques, science and artistry behind the preparation of dishes in a professional kitchen.
3. Describe and recognize the cultural and historical influences on different world cuisines.
4. Research, design and prepare dishes and menus for a diversity of cultural preferences and needs.
5. Research, design and prepare dishes and menus for a diversity of contemporary issues and con­cerns including specific health and dietary needs.
6. Describe and apply techniques to ensure the safe handling and storage of food and kitchen equipment.
7. Plan and create recipes and menus that match the scale and finances of various commercial/pro­fessional institutions.
8. Analyze contemporary business and financial issues of a professional kitchen.
9. Recognize the value of diversity in opinions, values, abilities and cultures in a professional kitch­en environment.
10. Operate both independently and as a team member in a professional kitchen environment.
11. Develop and communicate policies designed to achieve the financial goals of a professional kitch­en.