AAS-CULN - Associate of Applied Science in Culinary Arts

Career opportunities in the culinary industry are many and varied. There is a documented need for well-educated professionals in Culinary Arts in the Coastal Georgia area as well as in the state and nation. Tourism has increased significantly and is a major component of the nation’s economy. Positions are available in restaurants, resorts, and hotels, as well as institutional food service areas like hospitals and retirement communities.  

The program is structured on a cohort format so groups of students go through the program together. The course work in the Culinary Arts program is very hands-on and includes both theory and skill development in food preparation, hospitality management, cost control, purchasing and receiving, menu planning/design, and sanitation. The program emphasizes skills in Culinary Arts as well as in food and beverage management.  

The program mission of the Culinary Arts program is to prepare students to perform effectively in the culinary specialty, with the ability to advance into a satisfying hospitality career. The program goals are to:  

• Prepare students to competently perform in an entry-level position as a cook, pastry cook, or food service management trainee.  

• Provide knowledge and skills that will allow graduates to advance in the hospitality industry and recognize that learning is a lifelong process.  

• Ensure that students acquire the knowledge to apply professional work ethics (attendance, character, teamwork, appearance, attitude, productivity, organizational skills, communication, cooperation, and respect) in the professional work environment.  

• Expose students to many different aspects of the industry through internship, community and college events.  

• Provide skilled graduates with career opportunities to meet community employers’ needs.  

In addition to the above, students must earn complete all collegewide Graduation Requirements.