Program description:

The Associate Degree program in Science in Culinary Arts combines a supervisory base with professional courses, Garde Manger, Baking and Pastry, Cooking Methods and International Cuisine. Emphasis is placed on hands-on practice and the development of specialized skills for work in the field. This program offers options that prepare the student for advancement into entry-level management positions. A Practicum experience of 350 hours is required in a restaurant, convention centers or hotel setting.