A.A.S. Degree in Culinary Arts

The focus of the first-year culinary lab classes is the development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition, and sensory analysis. In addition to this curriculum, the students will learn dining room procedures, etiquette, and communication skills in order to cultivate and master the art of serving and presenting their creations.

The second year focuses on courses emphasizing advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food, and beverage control, bartending, and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.

During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers.

General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.

The focus of this program is to cross-train students in cooking and baking and to introduce students to skills and techniques that will give them the greatest flexibility in the job market and future promotions.

After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.