The Associate in Applied Science (AAS) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
The Associate in Applied Science (AAS) in Culinary Arts Foundations degree is designed to teach basic cooking techniques and fundamentals associated with the culinary industry. The emphasis is on development of skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving stocks, sauces, soups, and dairy products; study of products and production for cuisines from international cultures; preparation of both hot and cold foods suitable for commercial production; principles and techniques to perform supervisory roles in the food service industry.
The Associate in Applied Science (AAS) in Culinary Arts is designed to train students who wish to become professional chefs. The program requires 35 hours per week in direct class participation. Students must enroll concurrently in all courses in a block regardless of previously completed coursework. Students rotate through all areas of food preparation at lunch and also at dinner. A casual lunch dining room is operated in the first semester and a formal dining room is operated in the evening by the second semester students, providing practical work experience to enhance the lab experience.
The Associate in Applied Science (AAS) in Advanced Professional Culinary Arts provides a comprehensive, hands-on course of study. It is designed to enhance and refine the skills of graduates from basic culinary arts certificate programs and to provide skills to advance the careers of current employees in the culinary industry. Instruction emphasizes specialized techniques in preparation and use of meats, seafoods, poultry and game, including production of stocks, sauces and butchering. Professional baking and pastry courses cover preparation of base products, sauces, breads and rolls, pastries, pies, cakes and decorative and design work with chocolate and sugar. Advanced garde manger instruction is provided in creating complex salads, sandwiches, appetizers and hors d'oeuvres. Professional kitchen management instruction provides essential principles to build proficiency in leadership and organizational skills.
The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.