Academic Programs and Services

Hospitality Technologies - Culinary Arts - Chef Option

The Culinary Arts (CA) Program - Chef Option is designed to prepare individuals for the expanding food service industry. It leads to the Associate in Applied Science (A.A.S.) degree. The growing demand for restaurants which offer table service and varied menus will require highly skilled chefs. The popularity of fresh baked breads and pastries in fine dining establishments should insure continued rapid growth in the employment of bakers. Employment growth is predicted for the short-order and specialty fast-food personnel, institutional chefs and other culinarians as well. This Chef Option is designed to be employment preparatory. Nevertheless, an individual student who completes these requirements may choose to use this program as a foundation for continuing education.

Program Entry Requirements:
This option is open to all interested students, assuming space is available. New students are required to take College placement tests at the time of entry. Those requiring remediation will be provided with special guidance. Students identified as needing developmental work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program. Advanced standing is typically based on life and work experiences as well as previous collegiate education in Hospitality Technology programs.

Program of Study and Graduation Requirements:
A total of 63 prescribed credits must be successfully completed with a grade point average of 2.0.

Additional expenses for students in the program include uniforms, knife set, medical and dental examinations and field trips.

Some students may wish to take additional courses beyond program requirements. Career path choices and transfer institutions may suggest a need for courses such as DIET 111 - Introduction to Nutrition and DIET 131 - Food Service Sanitation.

Download a printable degree description (PDF File) that includes a recommended course sequence grid.