Culinary Arts (AAS)

Associate of Applied Science Degree
Code: 242
Not designed as a Transfer Program

Purpose: The restaurant and food-service industry is one of the fastest growing occupational sectors with a need for well-trained and skilled professionals. The Associate of Applied Science Degree in Culinary Arts blends professional and technical courses in the culinary arts with general academic courses that provide graduates with the technical knowledge and hands on skills needed to be successful in the food-service industry. The required internship provides students with the opportunity to apply and put into practice what they are learning in a real-time setting and to gain insight into their chosen field.

Occupational Objectives: Career opportunities in the restaurant and food-service industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fast food restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.

Graduation Requirement: 1. Students entering the Culinary Arts associate degree program are required to take one writing intensive course in order to graduate. The Writing Intensive Course for this program is HRI 225  which has a prerequisite of ENG 111  and ENG 112 . Students who are awarded transfer credit for this course from another institution may fulfill the writing intensive course (WIC) requirement for this degree program by completing another writing intensive course (WIC). 2. Beginning in Fall 22, students in all degree programs are required to take one Civic Engagement to graduate. The CE course for this program is HRI 256 .