Academic Program Mission Statement:
The Associate in Applied Science degree in Culinary Arts prepares students for careers in a variety of settings, including restaurants, institutional cafeterias, resorts and catering businesses. The curriculum focuses on the fundamentals of culinary science, sanitation and nutrition. During the first year of study, students learn the basics of food preparation, including cooking and baking techniques, preparation of stocks, soups, and sauces, and the art of garde manger. During the second year, students study international and classical cooking and baking techniques and styles, as well as advanced garde manger. Culinary courses are held in fully equipped teaching kitchens, where students gain hands-on experience. An internship taken between their first and second years offers students the opportunity to develop their skills in a professional work environment. Graduates may continue at Newbury College for a Bachelor of Science degree in Culinary Management.

Program Student Learning Outcomes:

1. Demonstrate a working knowledge of culinary theory and concepts.
2. Demonstrate a high level of culinary skills needed to succeed in the culinary industry.
3. Demonstrate the ability to access and interpret information within the culinary industry.
4. Demonstrate effective communication skills applicable to professional and social interactions as they apply to the culinary industry.
5. Demonstrate the ability to serve as responsible citizens and to interact with their chosen communities with a sense of purpose, social awareness, and respect.
6. Demonstrate high standards of ethical behavior in personal and professional endeavors appropriate to the culinary industry.