Offered at The Art Institute of Charlotte , The Art Institute of Dallas , and The Art Institute of Raleigh-Durham
Participation in this program may be limited by local drinking age requirements. Please contact your campus Dean for information.
The Associate of Applied Science in Culinary Arts degree program is a six-quarter program that is designed to develop students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring international cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with business acumen. The program focuses on both production and individual skills necessary to seek employment in restaurants, hotels, resorts, and other catering or foodservice institutional settings.
Program Student Learning Outcomes:
Upon successful completion of the program, graduates should be able to:
- Establish and maintain safety and sanitation procedures
- Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
- Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
- Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing
- Describe the principles of food and beverage management
- Define and articulate the core values of the culinary professional
- Seek entry-level positions in commercial and institutional food service settings
Requirements for Graduation:
Credit Hours: 90
Number of Weeks: 66 (6 quarters)
Contact Hours: 1,581