CULIN.AAS - Culinary Arts - Associate in Applied Science Degree
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Upon successful completion of this program, students should be able to:
Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
Relate restaurant operations and scenarios to FDRP standards and procedures.
Based on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment.
Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
Incorporate professional work behaviors to complete 300 hours of supervised internship.
Organize examples of various segments (Non-Commercial, Lodging, Sports & Leisure, Restaurant, Casino) and job opportunities in the Hospitality Industry.