Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry
Associate of Applied Science / 62 Credits
Hands-on learning happens in our professional-grade kitchens, on-campus restaurant, and student-run retail bakery outlet. From day one, students learn what it takes to succeed in a modern culinary operation. As a part of this, students build the leadership, creativity, and operational skills needed to guide teams, deliver exceptional guest experiences, and adapt to an industry that is constantly evolving.
What you will learn:
- Advanced culinary techniques
- Emerging trends in nutrition, sanitation, and food service operations
- Aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations, and ambiance
- Marketing, sales, and customer service
- Research and development
- Strategic planning and financial management
- Planning and operations
- Leadership
Graduates typically enter the workforce as chefs de cuisine, sous chefs, or private chefs, equipped with the knowledge and skills to rapidly advance in their careers
Program Details
- International Cuisine
- Contemporary Cuisine
- Nutrition Food Science
- Garde Manger & Charcuterie
- Farm to Table Experience
- Front of House Management
- Executive chef
- Sous chef
- Chef de cuisine
- Private chef
- Corporate chef
- Caterer
- Integrate two year culinary skills into upper-level sensory perceptions of flavors, aromas, plate presentations, and professional cooking fundamentals.
- Appreciate international and contemporary cuisines, as well as baking, garde manger, and charcuterie.
- Demonstrate exemplary dining and kitchen operations and food safety and sanitation.
- Synthesize the science of culinary arts into the practice.
- Demonstrate the processes of marketing, strategic management, accountability, and project planning.
- Expand oral, written, and listening communication skills.
- Articulate and defend a personal culinary philosophy in a global context.
- Develop skills in team management, conflict resolution, and consensus building.
- Develop a stewardship orientation in culinary decision-making.
Where the Learning Happens
See It For Yourself
Questions? Let's get in touch.
Faculty
Professor of Culinary Arts