(Associate of Applied Science)
The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts program is hands-on lab instruction by a culinary instructor in a commercial kitchen. All students must wear appropriate uniforms for all lab classes. HRT 1213 and 1114 are prerequisites to culinary lab classes and co-requisites to CUT 1513.
Students successfully completing the program may receive certificates for these National Restaurant Association ManageFirst courses: Nutrition, Customer Service, and Hospitality and Restaurant Management. Students will graduate with the ServSafe Food Protection Manager Certification.
HRT and CUT classes should be taken in the order listed below to complete the degree in two years.
*A Culinary Arts Concentration Career Certificate may be earned by completing these courses.