Aug 16, 2022
Sofia Bilgrami, 413.552.2809, firstname.lastname@example.org
The A.A.S. in Culinary Arts provides a degree-earning pathway for students who have completed the Certificate in Culinary Arts.
The A.A.S. builds upon fundamental culinary techniques and principles developed in the certificate program and provides academic instruction in general education.
Students graduating with an A.A.S. are positioned for professional growth within the food service industry. The A.A.S. in Culinary Arts is not designed as a transfer program.
Upon successful completion of this program, students will be able to:
- apply the following:
- principles of food preparation to produce a variety of food products
- knowledge of laws and regulations relating to safety and sanitation in the kitchen
- fundamentals of baking science to the preparation of a variety of products
- principles of menu planning and layout to the development of menus for a variety of types of facilities and service
- principles to maximize nutrient retention in food preparation and storage, and apply the principles of nutrition throughout the life cycle to menu planning and food preparation
- purchasing and receiving practices in food service operations, implement quality standards and regulations to the purchasing function, and receive and store food and non-food items properly
- demonstrate the following:
- competency and skills in knife, tool, and equipment handling, and how to operate food service equipment safely and correctly
- the importance of a variety of sustainability practices and be able to implement them in food service operations
- perform the following:
- mathematical functions related to food service operations
- dining room service functions using a variety of types of service and demonstrate an understanding of quality customer service
- develop skills in producing a variety of cold food products and prepare items appropriate for buffet presentation, including decorative pieces
- evaluate styles of leadership and develop skills in human relations
- identify the organizational structure and define the basic functions of departments within hospitality and food service establishments
- work effectively in commercial food production environments such as: restaurants, hotels and resorts, private clubs and institutional food service, catering, and other food-related businesses
- explain laws and procedures related to responsible alcohol service
SEMESTER THREE: 17 CREDITS
SEMESTER FOUR: 18 CREDITS
TOTAL: 66 CREDITS
1Knowledge of Diversity courses are recommended
Students must achieve a minimum grade of C- in all CUL prefix courses in order to graduate from this program.
Students must pass the NRAEF Manager Certificate ServSafe exam in order to complete the requirements for attaining the certificate. Credit for CUL 111 may be awarded for an earned and valid ServSafe Manager Certificate, provided by the student during the application/admission process.