Associate of Applied Science
Purpose: This curriculum is designed to provide students with the knowledge and basic skills required to be successful in the culinary industry.
Program Objectives: Graduates satisfy the American Culinary Federation eligibility requirements for the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations.
This curriculum prepares graduates to enter the workforce at differing levels in the following positions: baker, broiler cook, expediter, fry/sauté cook, pantry cook, pastry cook, soup and sauce cook, sous chef, and vegetable cook. With successful work experience, students will be able to become head cooks and chefs.
Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.
Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.
Students who do not demonstrate proficiency in MTE 1* , MTE 2* and MTE 3* will be required to take developmental courses.
It is strongly recommended that developmental education requirements be completed as soon as possible.
AAS degrees prepare students for direct employment upon completion of the degree. However, many programs may also transfer to four-year institutions. Students interested in transferring should verify program requirements with specific four-year institutions and with the program head for Culinary Arts.