Culinary Arts associate degree: This provides the necessary knowledge and skills to obtain advanced-level positions in the restaurant and food-service industries. The curriculum focuses on a variety of food-service aspects, including food preparation, cost and portion control, quantity baking and pastry, butchery and charcuterie fabrication , dining room operations, food purchasing and menu formulation.
Culinary Arts certificate: This option provides the culinary foundation courses that prepare students for immediate entry in the workplace.
Selective Admissions for Limited/Restricted Enrollment Programs
Students must be officially admitted through an additional selective admissions process for this limited/restricted enrollment program prior to enrolling in core/major courses.
Student Graduation Rates
|Culinary Arts Associate Degree (AAS.00087)
Graduation Rate (within 3 years, which is 150% time to completion for a 2-year degree)
|Base size (fall, first-time, full-time students in culinary)
Note: These percentages do not reflect part-time students, students who previously completed college credits (non-first time) or students who began in the culinary program in a winter semester. Furthermore, some students who began in the culinary associate degree program went on to successfully complete a Schoolcraft credential in another program area (business, liberal arts, etc.).