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 to test for both 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 on the placement test will be required to take developmental courses.
Students who do not demonstrate proficiency on the placement test in the following mathematical units will be required to complete developmental courses: MTE 1 , MTE 2 , and MTE 3 .
It is strongly recommended that developmental education requirements be completed as soon as possible.
Program Notes: Dual enrollment opportunities with secondary school programs in the college’s service area are available.
Although this program is not designed for transfer, agreements with specific institutions may exist. Contact the Culinary Arts program head as listed on program webpage.