Culinary Arts and Occupations, AAS

Program Description

The Culinary Arts & Occupations program prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. The program includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Program Goals

All graduates of the Culinary Arts and Occupations program will be able to:

• Perform the technical skills required to successfully perform in the Culinary industry.
• Develop in students the knowledge of sound principles and concepts of cooking and baking.
• Exhibit the attitudes and values that will result in their being regarded as professionals in the culinary industry.

Program Learning Outcomes

All graduates of the Culinary Arts and Occupations program will be able to:

• Demonstrate the ability to comprehend, apply, and evaluate principles and concepts relevant to their role as a culinarian.
• Demonstrate technical proficiency in all skills necessary to fulfill the role of a culinarian.
• Demonstrate personal behavior consistent with professional and employer expectations of a culinarian.