The Associate of Applied Science in Culinary Arts Management Training program offers chef training (basic and advanced) as well as restaurant management skills.

After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in garde manger and a la carte cooking. Students will have the opportunity to choose between a local or distant externship during their final term in the program.

The graduate will have the necessary training to work in a variety of culinary establishments as Sous Chef, Garde Manger, Kitchen Supervisor, and Restaurant Manager. This is a restricted program.

For application and fee information, contact the Director of Student Recruiting in Dellwood Hall, Room 4, (541) 888-7611.