The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques, food production skills and critical thinking skills. Students study the fundamentals of cooking, baking and pastry, as well as the art of the cold kitchen. Food production skills are complimented with basic food service management skills. Graduates of the program compete for entry-level position in the food service industry.
Desired Student Outcomes
1. Culinary theory and terminology: Graduates will display proficiency of various culinary procedures and applications, will be able to define and apply appropriate culinary terminology.
2. Cooking: Graduates will be able to produce products according to desired outcomes based on desired quality standards.
3. Cuisines: Graduates will be able to identify elements of various cuisines.
4. Finance: Graduates will understand cost factors of food production and be able to analyze financial statements for foodservice operations, and be able to effect change.
5. Professional awareness: Graduates will have an understanding of culinary careers and the structure and culture of the culinary field; they will understand professional and ethical behavior in the workplace.
6. Communication: Graduates will demonstrate effective interpersonal relations in a culinary team. In a commercial setting they will be able to read customer needs and create a clear menu.
7. Problem-solving: Graduates will be able to identify and solve problems related to food preparation and menu development
8. Context: Graduates will understand their profession in relation to world geography and cultures, legal environment (sanitation, alcohol service), agriculture, biology (nutrition), physiology (taste, effect of alcohol), chemistry, sustainability, research, contemporary movements (organic, vegetarian, locavore).
The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques, food production skills and critical thinking skills. Students will study the fundamentals of cooking, baking and pastry, as well as the art of the cold kitchen. Food production skills are complimented with basic food service management skills. Graduates of the program compete for entry-level positions in the food service industry.
To receive an Associate of Applied Science degree (A.A.S.) in Culinary Arts students must complete a minimum of 90 quarter-credits with 24 quarter-credits in general education courses and 66 quarter-credits in the specialty area with a cumulative GPA of 2.0 or higher. Students must be state-certified in sanitation to complete the degree. Also a student must receive a passing grade or credit for all required course work and satisfy all financial obligations with The Art Institute of Ohio – Cincinnati.