AST Culinary Arts
1,680 hours; 4 terms, 16 months
Maximum class size: 30
The Associate in Specialized Technology Culinary Arts program provides instruction in basic and advanced skills in the food service continuum. Students are taught the skills essential in kitchen maintenance, sanitation, production and safety. Training is complete once the student is able to independently prepare appetizers, entrees and desserts in the commercial and institutional kitchen. Electives and a practicum round out professional growth and experience. AST Culinary Arts is a Program of Study participant.
General Entrance Requirements
High school diploma, GED certificate or a high school transcript indicating graduation is required prior to addmission. Students must meet the health standards mandated by local and state government and must be free of any food allergies that would prevent working in the food service industry.
Instructional equipment includes, but is not limited to, flat-top range, overhead broiler, convection oven, steamjacketed kettle, various audio/visual equipment and computers.
Graduates will be qualified to work in entry-level positions as line cooks, short-order cooks, pantry cooks, sauce cooks and hot food cooks in schools, hospitals, hotels, restaurants, fast-food outlets and caterers.