Associate of Applied Science in Professional Cooking

The Associate of Applied Science (A.A.S.) in Professional Cooking is a four-semester program that provides students with a practical education in food production while instilling 

professionalism and excellence in the foodservice industry. Students will progress through a program that builds skills in production cooking, food and labor cost control, purchasing, sanitation, and customer satisfaction.

First year students rotate through courses designed to build a strong foundation of basic culinary skills and knowledge. Students are introduced to various cooking methodologies, practical applications, purchasing and costing principles, and sanitation, including nationally recognized certification. Students will also complete courses in English, math, and computer applications relating to the foodservice industry.

Second year students will focus on courses emphasizing advanced techniques in food production and presentation. Courses provide students with the necessary 

knowledge in menu implementation and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine. Students will gain industry experience through the capstone A la Carte class, placing students in an actual industry foodservice operation.

Upon completion of the A.A.S. in Professional Cooking, students will be prepared and qualified to enter the foodservice industry or to pursue a Bachelor’s degree in Culinary Management furthering their educational goals and career opportunities. This program is also designed to continue seamlessly into the Bachelor of Science Degree in Culinary Management. 

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.

Associate of Applied Science in Professional Cooking and Baking

The Associate of Applied Science (A.A.S.) in Professional Cooking & Baking is a four-semester program that provides students with a practical education in cooking and baking production while instilling professionalism and excellence in the foodservice industry. Students will progress through a program that builds skills in production cooking and baking, food and labor cost control, purchasing, sanitation, and customer satisfaction including the basic management functions of running a professional foodservice operation. The focus of this program is to cross-train students in cooking and baking and to introduce students to skills and techniques that will give them the greatest flexibility in the job market and future promotions.

The first year rotates through courses designed to build a strong foundation of basic culinary skills and knowledge. Students are introduced to various cooking and baking ethodologies, practical applications, purchasing and costing principles, and sanitation, including nationally recognized certification. Students will also complete courses in English, math, and computer applications relating to the foodservice industry.

The second year focuses on courses emphasizing advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu implementation and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.

Courses offer students hands-on production of classical and international cuisines. Students will gain industry experience through the capstone A la Carte class, placing students in an actual industry foodservice operation. Upon completion of the A.A.S. in Professional Cooking and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue a Bachelor’s degree in Culinary Management furthering their educational goals and career opportunities. This program is also designed to continue seamlessly into the Bachelor of Science Degree in Culinary Management.

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.

Associate of Applied Science in Professional Baking and Pastry

The Associate of Applied Science (A.A.S.) in Professional Baking & Pastry is a four-semester program that provides students with a practical education in baking production while instilling professionalism and excellence in the foodservice industry. Students will progress through a program that builds skills in retail baking production and pastry arts, food and labor cost control, sanitation, and customer satisfaction. 

First year students rotate through courses designed to build a strong foundation of basic culinary skills and knowledge. Students are introduced to various baking methodologies, practical applications, purchasing and costing principles, and sanitation, including nationally recognized certification. Students will also complete courses in English, math, and computer applications relating to the foodservice industry.

Second year students will focus on courses emphasizing advanced techniques in baking and pastry production and presentation. Courses provide students with the necessary management techniques as they pertain to the pastry kitchen. Students will explore the cultural and historical influences that have affected production of classical and international breads and pastries. Students will gain proficiency in baking and pastry by preparing a variety of American and international breads and desserts including wedding cake decorating, sugar-work centerpiece design and chocolate sculpting. 

Upon completion of the A.A.S. in Professional Baking and Pastry, students will be prepared and qualified to enter the foodservice pastry industry as pastry chefs or retail bakers, or to further their education goals and career opportunities by pursuing the Bachelor of Science degree in Culinary Management. This program is also designed to continue seamlessly into the Bachelor of Science Degree in Culinary Management.

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.