Associate in Applied Science Degree
The new Culinary Arts AAS degree is an innovative program that will include a farm-to-table focus. The two-year curriculum will include basic and advanced food preparation techniques, nutrition, menu planning, kitchen sanitation and safety, food purchasing and storage, and meal serving. Graduates of this program will have an in-depth knowledge of a sustainable food system, including where the food comes from, the advantages of buying locally, various farming and production methods, and the value of sustainable and ethical ingredients.
Upon successful completion of the Culinary Arts program, the graduate is expected to:
Demonstrate the ability to work in a professional kitchen as a cook.
Apply the concepts and techniques of sanitation to a food service environment.
Demonstrate the use of proper purchasing, storage, and costing techniques to profitably operate a food service establishment.
Participate in activities that support a sustainable food system