Culinary Arts

Students are required to satisfy placement at the time of admission. Students identified as needing developmental work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program.

All general education requirements necessary for graduation are met through the courses in the program as indicated above. Students who wish to take courses that differ from the general education courses indicated above must complete a course substitution request form. To access the form, login to the MyCCP portal, and in the Student tab, under Electronic Forms, click on the Records and Registration Forms link, then choose Request For Course Substitution Of Graduation Requirement link. A more detailed explanation of the College's general education requirements is also available.

* Students who plan to transfer to four-year institutions should choose their science elective based on the science requirements of their intended transfer institution.

To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 64 credit hours as described and attain a grade point average of 2.0 or better. Some students may wish to take additional courses beyond program requirements.

The Culinary Arts program leads to an Associate in Applied Science (A.A.S.) degree and provides students with a culinary education that has depth and breadth as well as crucial work experience. The Culinary Arts program is designed to expose students to a broad range of career options to which they can add depth and specificity through their work experience during and after completing the curriculum.

Graduates of the program are prepared for positions as chefs, cooks and kitchen workers in restaurants, schools, health care and university food operations, and other institutions. If Culinary Arts students are interested in pursuing Apprenticeship status, an American Culinary Federation (ACF) qualified Culinary Arts faculty chef will assist students with securing and supervising the required employment.

Upon completion of this program graduates will be able to:

• Use professional written and oral communication skills to communicate effectively in food service operations.
• Identify organizational structures and basic functions of departments within hospitality and food service environments.
• Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products. 
• Operate and care for equipment safely and correctly.
• Apply the basic principles of sanitation and safety in food service operations.
• Use critical thinking skills to assess and correct problems within food preparation, production, presentation, and service.