Culinary Arts and Supervision A.A.S.

Program accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies.

The Culinary Arts and Supervision A.A.S. prepares students to assume positions as trained culinary professionals in a variety of settings including restaurants, hotels, resorts, clubs, catering, contract food service, health care facilities, and more. The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®, among others. Upon Completion of the program, students are immediately eligible to apply for Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary Federation. Graduates should qualify for entry level positions such as lead line cook, station chef, assistant pastry chef, kitchen receiver/assistant kitchen manager, or catering associate. With experience, graduates may advance to positions such as sous chef, banquet chef, executive sous chef, executive chef, kitchen manager, food and beverage manager, or catering or banquet manager.

Success in the program is defined by your ability to apply what you’ve learned in real-world scenarios. This program ensures that every student achieves the following core competencies:

• Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
• Calculate and/or adjust recipe yields, ingredient and recipe costs, and menu cost using at least two different pricing methods, considering fixed and labor costs.
• Analyze the nutritional composition of a recipe and be able to modify and prepare dishes meeting recognized nutritional guidelines.
• Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
• Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
• Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
• Apply traditional management theory, leadership and supervisory roles in hospitality.
• Demonstrate food production and customer service skills in both kitchen and dining room.

Success starts with a solid plan. Your program's course sequence is designed to build your skills step-by-step. By following this plan, you ensure you're meeting all program requirements and staying on track.

Program Pathway