AAS in Culinary Arts

The Associates Degree in Applied Sciences Program in Culinary Arts introduces students to the skills of the professional chef. Students learn basic cooking techniques through a hands-on curriculum in food production, including advanced techniques in classically based cuisine, garde manger, basic baking and pastry, and a variety of electives in international cuisine. The program emphasizes professionalism through skills development while cultivating the pride and passion necessary for success in the competitive food service industry. The program features four levels of culinary courses culminating in a practicum in à la carte cooking, courses in baking and garde manger including basic charcuterie, with opportunities to explore international cuisines spanning the globe with the culmination of learning in a culinary internship at our public restaurant "The Dining Lab". The award-winning program and its students have been recognized with numerous medals from the American Culinary Federation and the Société Culinaire Philanthropique. Students completing the AAS in Culinary Arts are strongly encouraged to complete the BBA in Hospitality Management with the Culinary Management Specialization. Qualified students may vie for an opportunity to study abroad in Italy.