Degree: Associate of Applied Science (A.A.S.)
Accreditation: Accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095, (904) 935-4468 or (800) 624-9458, www.acfchefs.org.
Program description. Culinary Arts is designed to provide skills and hone the abilities of graduates to succeed in the food and beverage segment of the hospitality industry. Practical applications of cooking theories and principles are stressed in conjunction with basic managerial applications. Courses include work-related experiences to supplement classroom knowledge, including an intense internship. Graduates can work within the select food segment or opt to go the route of an entrepreneur.
Typical job opportunities: Opportunities fall within all areas of the chef’s brigade, which ranges from station chef to sous chef and beyond. Some graduates will seek to become chefs at varied levels, while others will practice a distinct specialty.
Program outcomes. Upon completion of the Culinary Arts program, the graduate will have developed the skills, knowledge and abilities to accomplish the following:
- Perform fundamental and fabrication cooking skills.
- Demonstrate breakfast cookery, Garde Manger and Baking talent.
- Perform the steps required to plan, order products, develop a menu, manage assistants, prepare, plate and serve a three-course meal.
- Demonstrate knowledge of local, state and federal culinary-related laws and competence in compliance.
- Identify ethical matters and apply a value-based reasoning system to culinary issues.
- Demonstrate an understanding of purchasing, cost control, accounting systems and the budgeting process.
- Demonstrate the ability to communicate effectively, think critically and develop problem solving skills utilizing quantitative data in business situations through physical or virtual presence in writing, speaking, listening and electronic media.
Contact(s): School of Business, (865) 694-6483