Prepares graduates to enter the fast-paced and exciting culinary field as entry-level cooks, lead cooks, or kitchen station supervisors.

This degree 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 worksite 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 of Applied Science–T (AAS-T) the different requirements for each degree are listed below.

AAT Degree General Education Requirements (15 credits): ENGL& 101 English Composition or CMST& (or higher). MAT 105 Math for Industrial Professions (or higher). PSYC& 100 General Psychology or other social science or humanities class.

AAS-T Degree General Education Requirements (20 credits):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: 5 credits in Communication: ENGL& 101 or CMST& 220; 5 credits in quantitative reasoning: MATH& 141, MATH& 142, MATH& 146 or MATH& 151; 10 credits in social science, humanities or science: (choose two from the following) PSYC& 100, PSYC& 200, PSY 210, PSYC& 220, SOC& 101, ART& 101, MUS& 105, ASL& 121, BIOL 118, BIOL& 241, BIOL& 242, CHEM& 161, CHEM& 162, PHYS& 121, ECON 101, ECON& 201 or ECON& 202.

Admission Dates: Fall, Winter, Spring and Summer quarters.

AAT PROGRAM REQUIREMENTS

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	7
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

AAS-T PROGRAM REQUIREMENTS

Technical course requirements (Same as AAT)	103
General Education Requirements (See listing above)	20

TOTAL CREDITS FOR COMPLETION OF AAS-T DEGREE   123