AAS的烹饪艺术课程为学生提供了在餐饮服务行业各个领域的就业机会的准备，这些职位包括餐厅厨师，宴会厨师，副厨师，厨房经理，生产厨师，线厨师和预备厨师。该计划包括学术课程，厨房实验室课程中的技能发展以及实习经验。成功完成该计划后，学生应该能够：展示食品服务和烹饪术语的知识和使用。展示识别各种食品及其常用用途的能力。演示各种烹饪方法和适当的演示技术。证明正确使用和保养专业食品服务，设备和烹饪工具的能力。生产符合雇主标准并满足消费者需求的食品。具有生产各种民族和地区美食的能力。展示在生产满足消费者需求的食品中应
The Culinary Arts, A.A.S program prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook. The program includes academic courses, skills development in kitchen lab courses, and practical internship experience. Upon successful completion of this program, students should be able to: Demonstrate knowledge and use of foodservice and culinary terminology. Exhibit the ability to identify various food products and their common uses. Demonstrate various cooking methods and appropriate presentation techniques. Demonstrate the ability to properly use and care for professional food service.equipment and culinary tools. Produce foods that meet employers' standards and satisfy consumer demands. Exhibit ability to produce various ethnic and regional cuisines. Demonstrate the ability to apply principles of good nutrition in producing foods that meet consumer demands. Demonstrate knowledge of safe and food handling practices, receive food handlers' sanitation certification. Seek successful employment in a wide variety of commercial and non-commercial food service operations. Demonstrate accepted practices and procedures required for planning, operation and record keeping as applied in a restaurant, catering or food service operation.