Culinary Arts

Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions. Graduates receive a broad base of skills and are well prepared for a variety of entry-level culinary jobs. Students work in all aspects of the dining facilities on campus, planning and preparing meals and catering banquet functions. Instruction includes food planning and preparation, and serving and cleanup.

  • Culinary Arts with an AAS degree will:
  • Obtain certification from the American Culinary Federation as a Certified Culinarian
  • Be Certified as ServSafe Food Manger
  • This program is certified by the American Culinary Federation (ACF)
  • 6 quarter AAS
  • Maximum class size: 18
  • Student to teacher ratio: 18:1
  • Enrollment point: Fall, Spring
  • This degree offers online, hybrid, web-enhanced, and face-to-face courses. Please see course descriptions for more information.
  • Fully operational culinary arts facility with full restaurant equipment in kitchens and dining areas.
  • Students are responsible for purchasing a Professional Chef Tool Kit, including knives, uniforms, non-slip shoes, and other food preparation tools. Student discounts available through approved vendors.
  • For Technical High School students, books, exam vouchers for taking the servsafe test are provided, and the knife kit is loaned to THS students while they are in the program.

For program costs and fees refer to the catalog TUITION AND FEES PAGE.

Program Learning Outcomes
  • Manage tasks in a challenging and changing culinary food preparation environment.
  • Demonstrate food safety and sanitation practices throughout the program and in the culinary industry.
  • Perform all forms of cooking methodologies using industry-level skills and knowledge.
  • Apply professional standards and conduct that meet the American Culinary Federation Education Foundation Accrediting Commission requirements.
  • Identify and adjust to workplace differences in order to operate collaboratively and effectively in a food service setting
  • Demonstrate an understanding of scaling and measuring techniques.
  • Apply principles and practices of sustainability in respect of the process and the health of the planet for future generations.
CIP Code
12.0503

Degrees