Schoolcraft program code # AAS.00087
The culinary arts associate degree program provides the skills necessary to enter food service occupations at advanced levels. The technical portion of the curriculum prepares students in quality food preparation, advanced food preparation, cost control, portion control, quantity baking, quantity pastry, advanced pastry, meat cutting, garde manger, dining room operation and classical cooking techniques. Food purchasing and storage functions, menu formulation, terminology, and decorative culinary skills are also covered.
This program contains some courses restricted to students officially admitted to this program. Additionally, CUL 102, Culinary Sanitation or proof of current ServSafe certification as well as CUL 103, Introduction to Professional Cooking Skills and Techniques are pre-program requirements. The college requirements portion of the curriculum is vital to students’ development.
Students who satisfactorily complete all college and program requirements qualify for an associate in applied science degree.
The culinary arts program is accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission. Accreditation assures that a program is meeting standards and competencies set for faculty, curriculum and student services. For more information on accreditation please contact:
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
904-824-4468
Wendy Laino, Accreditation Manager
wlaino@acfchefs.net
Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an academic advisor. Number of credits may vary depending on the course selection.
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