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.