Culinary Arts (A.O.S.)

Student Learning Outcomes


  • Demonstrate proficiency in classic and contemporary culinary techniques and cooking methods described in the competencies of the American Culinary Federation.
  • Recognize the different culinary techniques and foods served in American and international cuisines.
  • Understands nutrition, food safety, and cost control techniques and their importance in menu planning and successful food services.
  • Understands dining room service options and fundamentals of wine and beverage management.
  • Explain how to keep a business profitable through studies in marketing, computers, management, communications and finance.