The Bachelor of Applied Science (BAS) in Culinary Arts degree is administered in an accelerated structure to meet industry demand. This degree builds upon the Associate of Applied Science (AAS) in Culinary Arts. Advanced culinary techniques, business courses and management courses for full-service careers in today’s food service and hospitality industries is covered. Individuals learn the skill set necessary to work in and operate culinary facilities. While a passion for the art of cooking is important, good management and interpersonal skills are essential.
Student Learning Outcomes
Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiency.
Utilize culinary management tools.
Assess the legal risks associated with the culinary/hospitality industry business practices, then compose and evaluate appropriate risk management techniques.
Analyze financial, marketing and operational strategies to determine viability in a culinary/hospitality operation.
Demonstrate effective and appropriate communication in written, oral, graphic/visual and/or interpersonal forms across a diverse audience.
