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Culinary Arts
Plan Description

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 Associate of Applied Science Degree

CULINARY ARTS:
The Culinary Arts Program prepares students for entry-level positions and beyond in the foodservice industry. The Culinary Arts AAS Degree emphasizes basic concepts and techniques related to food and beverage production and control. The Culinary Arts AAS Degree studies the creation, preparation, and presentation of foods for both commercial and institutional foodservice establishments. It is designed for the following individuals: those currently employed in the industry who desire increased skills for eventual advancement, those who desire to increase their knowledge of food preparation for the entry into the industry, and those who are a novice to the foodservice industry. Students will be required to be uniformed, which includes two chef coats, each with appropriate emblem, black oil-resistant, non-skid shoes, and black neckerchief. An equipment kit is also required and equipment needs will be outlined in the orientation seminar (see below).

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.



PASTRY:
The Pastry Program prepares students for entry-level positions and beyond in the foodservice industry as it relates to Bakeries and Pastry shops. The Pastry AAS Degree emphasizes basic concepts and techniques related to baked goods production and control. The Pastry AAS Degree studies the creation, preparation, and presentation of foods for both commercial and institutional bakery establishments. The student is exposed to the business aspects of baking, along with practical hands-on training. It is designed for the following individuals: those currently employed in the industry who desire increased skills for eventual advancement, those who desire to increase their knowledge of food preparation for entry into the industry, and those who are a novice to the foodservice and baking industry.

Students will be required to be uniformed, which includes two chef coats, each with appropriate emblem, black chef pants, black oil-resistant, non-skid shoes, and black neckerchief. An equipment kit is also required and equipment needs will be outlined in the orientation seminar (see below).

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.



RESTAURANT MANAGEMENT:
The Restaurant Management Degree prepares students for entry-level positions and beyond in Front of House Operations of the foodservice industry. The Restaurant Management AAS Degree provides instruction focusing on the concepts necessary for successful food and beverage service and operation. The Restaurant Management AAS Degree includes emphasis on marketing, sales, catering, cost controls, and foodservice-related accounting. It is designed for the following individuals: those currently employed in the industry who desire increased skills for eventual advancement, those who desire to increase their knowledge of food and beverage service and management in preparation for entry into the industry, and those who are a novice to the foodservice industry. Students will be required to be uniformed, which includes two chef coats, each with appropriate emblem, black chef pants, black oil-resistant, non-skid shoes, and black neckerchief. An equipment kit is also required and equipment needs will be outlined in the orientation seminar (see below).

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.


 Certificate of Completion

CULINARY ARTS:
A Certificate of Completion is also offered in Culinary Arts and introduces and prepares the student for entry into the foodservice industry.

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.



PASTRY:
A Certificate of Completion is also offered in Pastry and introduces and prepares the student for entry into the foodservice industry.

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.



RESTAURANT MANAGEMENT CERTIFICATE OF COMPLETION:
A Certificate of Completion is also offered in Restaurant Management and introduces and prepares the student for entry into the foodservice industry.

NOTE: It is strongly recommended that students desiring to enter the program first attend an orientation seminar. Information presented during the orientation seminar includes a tour of the facilities, introduction to the program, and an interview with one of the chef instructors. Other information covered during the orientation seminar includes information on where to purchase uniforms and equipment, their costs, and a brief explanation of schedule of events for the upcoming semester. Orientation seminars are held approximately 4 weeks prior to the start of every semester; please feel free to contact 831-1317 to schedule an appointment.