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    Harrison College
   
 
  Dec 13, 2017
 
 
    
2017-2018 Catalog

Culinary Arts-AAS


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Associate of Applied Science Degree Program - 90 Quarter Credit Hours

The Chef’s Academy-NC Campus Only

The Culinary Arts program seeks to prepare students to pursue food service entry level career opportunities. Food service purchasing, nutrition and food safety, hands-on experience in fundamental food preparation skills, classical cuisines and the basics of meat and poultry cookery are instructed. Graduates of the Culinary Arts program will receive a foundation of fundamental cooking techniques necessary to begin working in the industry as professional kitchen staff, line cooks and assistant pastry chefs. Through a well-balanced curriculum, graduates are introduced to the fundamental concepts of food and beverage management, food production and customer service.

Program Objectives


Upon graduation, students will be able to:

  1. Promote respect and passion for the hospitality profession as well as pride and ethical behavior for an industry based in customer service.
  2. Apply fundamental cooking techniques to a wide variety of fruits, vegetables, meats and seafood.
  3. Identify the fundamentals of flavor profiles and apply to the creation of classic and modern cuisines.
  4. Integrate food safety, cost controls and nutritional concepts in a professional food service operation.

62 Credit Hours


24 Credit Hours


4 Credit Hours


Program Specific Notes


Indicates a Core Course. Please see the Core Courses  section of this Catalog for details.
Program Length: The Culinary Arts-AAS program is 70 weeks in length and 1,424 clock hours.

Program Delivery: The Culinary Arts-AAS program is offered in residential or a combination of residential and distance learning instructional delivery formats.

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