The Associate of Science degree program in Culinary Arts is a six-quarter program that is designed to develop students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring International cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with a business acumen. The program focuses on both production and individual skills necessary to gain entry-level positions in restaurants, hotels, resorts, and other catering or foodservice institutional settings.
Upon successful completion of the program, graduates will have the opportunity to:
• Establishing and maintain safety and sanitation procedures
• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
• Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
• Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.
• Describe the principles of food and beverage management.
• Define and articulate the core values of the culinary professional.
• Seek entry-level positions in commercial and institutional food service settings.
To receive an Associate of Science degree in Culinary Arts, students must: receive a passing grade or credit for all required coursework; earn a minimum of 90 quarter credits; achieve a cumulative GPA of 2.0 or higher; meet portfolio or other requirements as outlined by the program; and satisfy all financial obligations to The Art Institute.