Hotel, Restaurant and Institutional Management The associate of arts degree in culinary arts prepares individuals to enter or advance in the field of food service management. Students will take coursework leading to proficiency in cooking and will acquire the management skills necessary to lead a food service establishment successfully. The curriculum has a foundation of essential culinary arts courses that introduce the student to a broad spectrum of food preparation experiences including baking, hot and cold food preparation, wine education and the production of food in a restaurant setting, using state-of-the at food service facilities. This foundation is broadened by the addition of hospitality management and liberal arts courses which will enable the student to acquire the thinking skills necessary to run a modern professional kitchen/food service operation. Students enrolled in the program will have the opportunity to participate in an on-the-job externship program in one of the outstanding food service operations in the region. |
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