We put your career goals on the front burner.
Our short, yet intensive, associate degree program will have you out on the job market while students at other programs are still sharpening their knives in the kitchen. The first 12 months you'll receive a well-rounded professional education with a solid foundation consisting of classic culinary theory, technical skills and core academic courses such as English and design. Demonstrations by guest chefs will add to the diversity of the program and expose students to alternate techniques and cuisine. After completing a year of course-work, you'll move into a 3 month externship where you'll put your culinary training to work.
Our Programs:
Associate of Applied Science in Culinary Arts Management Training
Associate of Applied Science in Baking and Pastry
The restaurant industry is one of the most dynamic in the U.S. today. The service sector is the most rapidly growing part of the American economy, and the $460 billion hospitality segment already represents one-seventh of the nation's GNP and 15 million jobs. It is estimated that, by 2010, food service operations will need more than 100,000 new managers annually to keep pace with growth. Career options for Culinary Arts graduates range from employee to owner and from manager to team leader. Culinary professionals need to have skills in financial management to control abilities to lead a team in a fast-paced work environment, and the scientific know-how to prepare and serve food safely. Culinary professionals work in quick service venues, family-owned operations, fine cuisine restaurants, as well as multi-million dollar companies providing food service at industrial, school, hospital, resort, or hospitality locations.
Employment Opportunities: Culinary Arts career opportunities range from good to excellent with occupational titles that include Cook, Chief Cook, Kitchen Cook, Kitchen Chef, Kitchen Supervisor, Restaurant Cook, Station Chef, Sous Chef, Chef DeFroid, Garde Manager, and Restaurant Manager.