The Culinary Arts, Associate of Applied Science (AAS) degree foundation is based on classical cooking techniques and production methods. The program is an intensive hands-on preparation of American Regional Cuisine, International Cuisine, and Garde Manger production including sausage, cured meats, salads, and cold buffets. Students are introduced to basic food service management, including: supervision, menu development, calculating recipe and production costs, as well as basic working chef business practices.
The Basic and Advanced Culinary Arts, Certificates are embedded within the Culinary Arts, AAS.
Enrollment in this program is limited. See the Selective Admissions requirements in the Admission section of this Catalog.
Marketable skills for this award include: critical thinking, meeting deadlines, multi-tasking, team work, technical skills, and time management.
Associate of Applied Science
TSI Complete
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