The Culinary Arts AAS degree program prepares students with little or no culinary experience to move immediately into the workforce upon graduation as advanced line cooks or entry-level management positions in finer restaurants while earning a degree. No other local culinary school offers this option. With small class sizes, the student will receive personal attention as s/he learns commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped commercial kitchen. All students perform every laboratory project, ensuring competence and confidence in new culinary skills. The training the student receives in sanitation will prepare him/her for the ServSafe Certification, a much needed and well-compensated requirement in the food service industry. In addition to these vocational skills, the student will gain academic knowledge that will give insight into restaurant and hotel management, increasing value to prospective employers. The student will earn 12 credits toward a certificate through a business internship where s/he will apply the new skills and knowledge in real world settings. Upon completion of this program, the student will be fully prepared for immediate entry into the field of culinary arts. The program prepares students for careers such as: cook, baker, assistant chef, sous chef, assistant manager, assistant pastry chef, caterer, food service inspector, and manager.