Emphasizes fine dining food production skills combined with professional service training and food management techniques. Food production course emphasize quality food preparation.
Potential employers include fine dining establishments, hotels, resorts, catering kitchens, clubs, and executive dining services. In combination with additional study and experience, this degree can place graduates on a career ladder that could lead to positions such as restaurant manager, catering/banquet manager, sous-chef, and executive chef.
Students train in aspects of culinary arts food service operations and management. The program emphasizes preparation of food for healthy lifestyles and is designed to exceed the standards set by the American Culinary Federation and the National Restaurant Association’s Professional Management Development Program. The program combines classroom study and work site learning in college restaurant operations.
This program is approximately five quarters in length, depending on the time students need to satisfactorily complete all graduation requirements. In addition to the program course requirements, students must also complete the general education requirements for the degree they seek to obtain.
The two degree options in this program are the Associate of Applied Technology (AAT) or the Associate in Applied Science–T (AAS-T) the different requirements for each degree are listed below.
All AAS-T degrees must have a minimum of 20 credits of transferable general education. These credits replace the academic courses required for the AAT degree. Required credits include:
Students pursuing an AAT or AAS-T degree must complete all college degree requirements prior to graduation. This includes courses that meet the capstone project, diversity, and computer literacy requirements.
Admission Dates: Fall, Winter, Spring, and Summer quarters
Catalog No. | Course Name | Credits |
CUL 104 | Sanitation in Food Service Operations | 3 |
CUL 107 | Professional Cooking I | 7 |
CUL 109 | Cooking Methods I | 7 |
CUL 111 | Food Preparation I | 3 |
CUL 113 | Introduction to Baking | 3 |
CUL 117 | Professional Cooking II | 7 |
CUL 119 | Food Preparation II | 3 |
CUL 123 | Cooking Methods II | 7 |
CUL 127 | Professional Cooking III | 7 |
CUL 132 | American Regional Cuisine | 3 |
CUL 135 | Food Preparation III | 3 |
CUL 139 | Cooking Methods III | 7 |
CUL 241 | Advanced Restaurant Baking | 3 |
REST 107 | Kitchen and Dining Management | 3 |
REST 109 | Marketing/Public Relations | 3 |
REST 112 | Restaurant Dining | 7 |
REST 115 | Catering Production | 3 |
REST 103 | Food & Beverage Cost Control | 4 |
REST 119 | Operations Management | 4 |
REST 122 | Food Service Nutrition | 4 |
REST 126 | Finance and Accounting | 4 |
REST 131 | Business Plan Development | 4 |
REST 133 | Beverage Service Management | 4 |
Technical Course Requirements (Total) | 103 | |
General Education Requirements (See listing above) | 15 | |
Total Credits for Completion of AAT Degree | 118 |
Credits | ||
Technical Course Requirements (Same as AAT) | 103 | |
General Education Requirements (See listing above) | 20 | |
Total Credits for Completion of AAS-T Degree | 123 |
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