Culinary Arts 7250, A.S. Transfer

A Two-Year Program Leading to the A.S. Degree

This curriculum combines both the practical and theoretical aspects of food preparation with emphasis on those technical skills required for occupations that include all facets of food preparation. Laboratory experience is stressed to achieve technical excellence in quantity food preparation. Although several years of work experience after graduation will be required to produce the finished chef or cook, the program will provide the fundamentals that individuals would spend years in learning without the completion of this program. Typical entry-level job positions upon graduation include first cook, second cook, chef junior assistant, sauce cook, pastry cook, and sous chef trainee.