ASSOCIATE OF APPLIED SCIENCE IN CULINARY ARTS

Modern culinary trends are taught in terms of classical cooking techniques to provide students with a strong foundation of skills desired by today’s employers. Students can apply and expand on their education during two “real-world” externships.

Culinary Skills & Techniques:

The foundation for any professional chef, these concepts lay the groundwork for basic skills and techniques that will be applied throughout a career in culinary arts.

• Mise en Place & Kitchen Organization
• Cooking Methods & Principles
• Baking & Pastry Fundamentals
• Fabrication of Meat, Seafood, and Poultry
• Applied Culinary Nutrition & Healthy Cooking

Advanced Culinary Arts:

While reinforcing the fundamentals of cooking, advanced courses provide students with the opportunity to explore their creativity and individuality.

• Plating & Presentation Techniques
• International Ingredients, Methods, & Cuisines
• Garde Manger & Culinary Artistry
• Advanced Baking and Pastry Arts
• Recipe and Menu Development

Culinary Operations Management:

These courses provide insight on the role of management in ensuring a safe and profitable business, both in and out of the kitchen.

• Kitchen Sanitation & Safety
• Purchasing & Storeroom Management
• Supervision for Food Service
• Dining Room & Service Management
• Supervision for Food Service
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