The Associate of Science degree in Culinary Arts program has a comprehensive curriculum that includes principles of food service production, food service sanitation, nutrition, stock and sauces, American regional cuisine, dining room management, introduction to baking & pastry, storeroom operations, meat cutting, international cuisine, and French cuisine. Culinary Arts is a versatile career with a promising future!
||Culinary Arts Program|
||Trades & Careers/Restaurant Management|
For information on graduation rates, student debt levels, and other disclosures, visit website.