Are you interested in learning how to become a chef? The Associate in Science (A.S.) in Culinary Management degree is a limited access program designed to provide students with culinary schooling, that prepares students for employment in production line and supervisory positions in the culinary arts industry. Employment opportunities after graduation include station chefs, sous chefs, second or first cooks or lead cooks. The long range goal is to provide students with occupational preparation in becoming chefs for restaurants, hotels, clubs and large industrial kitchens. Competencies are developed by students through theory, laboratory and retail restaurant experience in the College-operated food facilities and culinary internships in local restaurant and hotel kitchens.
The culinary management degree requirements are based on competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and exceed required standards of educational quality. ACFEF and ACPHA accreditation emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
This program is accredited by the American Culinary Federation Education Foundation (ACFEF) and graduates are eligible for the National Restaurant Association’s ServSafe Manager certification exam.
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