Overview and Award Outcomes
Overview
The Culinary Arts A.A.S. degree prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees.
Award Outcomes
- Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations
- Demonstrate ability to meet Certified Culinarian requirements of the American Culinary Federation
- Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations
- Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to American Culinary Federation accepted professional standards
- Apply mathematical, reading, and communication skills essential to the food service industry
- Practice positive human relationship skills with the diverse population of the hospitality industry employees and guests
- Create a professional career plan utilizing portfolio format