Culinary Arts-Professional: AA Degree

The Culinary Arts Professional Associate Degree is designed to be a foundational basis for those seeking a career in culinary arts. It will enable students to enter into a field that otherwise may be restrictive solely using work experience to advance. It can be used as a stand-alone achievement in professional development, as well as a precursor to pursuing a Bachelor's Degree in related fields.

Career Opportunities

Cooks, Sous Chefs, Pastry Cooks, Executive Chefs, Executive Pastry Chefs of all calibers: From Stand Alone Casual Operations to Michelin Rated Establishment - Culinary Fundamentals for Food Writers, those Seeking Careers in Social Media & Other Broadcast Channels, Entrepreneurs of Specialty Food Products, Food & Beverage Directors, Restaurant General Managers, Hotel Managers, Sales and Marketing Managers, Sommeliers, Beverage Managers, Chefs working at customizing food for clients at medium to large sized companies/institutions, Writers for food columns and blog, Special Events Managers, Cross Train into Culinary Farming 

Program Learning Outcomes

1. Identify and describe professional kitchen standards, like mise en place.
2. Demonstrate understanding of how to execute a basic yeast bread.
3. Demonstrate the skills appropriate for producing a variety of appetizers and small tasting foods.
4. Communicate orally or in writing the culture and history of various international cuisines.

Degree Requirements

To receive an Associate Degree, students must complete 60 degree applicable semester units with a grade point average of at least 2.0. Students must also complete the NVC General Education pattern and the Health, Wellness and Self Development graduation requirement to earn an Associate degree. Consultation with a Counselor is highly encouraged to ensure all requirements are met.