AAS-CULN - Associate of Applied Science in Culinary Arts

Apply principles and concepts of quality food practices/production, focusing on sustainable food items, food and baking preparation, service, and proper use of tools and equipment to produce and serve a variety of professional food items.

Apply the basic principles of culinary service, organization sanitation, safety, and sustainability in a foodservice operation to maintain the optimum health of the consumer.

Demonstrate skills in various areas of the culinary hierarchy: human relations, leadership and personnel management, and ethical decision‐making.

Discuss the standards of restaurant regulations involving liquor protocol and health and safety regulations.

Practice standards in behavior, grooming, and dress appropriately to culinary industry professionals.