Schoolcraft program code #AAS.0P400/#AAS.00400
The Professional Culinary Arts Associate Degree is designed to develop the advanced skill sets necessary to become successful in the dynamic field of the restaurant industry. Emphasis will be placed on foundational cooking principles, nutritional recipe composition, front and back-of-the-house procedures, baking and pastry concepts, professional restaurant operations, butchery, charcuterie fabrication, and international cuisines. Practical experience will be obtained by operating the American Harvest Restaurant and Main Street Cafe venues. Students in this program are prepared to immediately enter the workforce. Two elective courses, as well as two program-supportive courses for this degree, help expand the student’s experience in the culinary field.
This program contains some courses restricted to students officially admitted to this program. Students are listed in a pre-program code while the application requirements are being met. The full program start date and implementation of the program code may be dependent on space availability. Requirements are listed online at https://www.schoolcraft.edu/admissions/apply-to-sc/students-with-selective-admissions/ or the Professional Culinary Arts Program Application Information catalog page. 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. Students with approved high school articulation agreements can waive the CUL 103 requirement.
Students who satisfactorily complete all college and program requirements qualify for an associate of applied science degree. The program is stackable to a Bachelor of Science Degree in Culinary and Dietary Operations Management.
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:
Kevin Roberts
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
904-824-4468 ext. 249
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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