This culinary arts degree offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will have advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism. 

Program Outcomes

• Identify and practice food safety and sanitation to industry standards.
• Use proper food service equipment and apply proper cooking methods and technique in food preparation. 
• Given a standard recipe, correctly increase the yield of the recipe, including adjustment amounts, cooking techniques, and cooking time, if necessary. 
• Students will demonstrate professionalism and ability to perform in industry setting through work experience. 

Career Opportunities

Upon successful completion of the Associate of Science Culinary degree, students will be prepared for employment in the following culinary fields: Line cook in institutional food service such as schools, hospitals, and cafeterias; prep cook or short order cook, entry-level baker and restaurant management opportunities.

Note

This degree is not designed for transfer; however, the courses included in this degree may be transferable and apply to other degrees designed for transfer. 

 Program Requirements

* Courses meet General Education requirements and 3 units may double count above in 1 (COS-GE).

The Associate Degree requirements include completion of the:

1. Required major courses and restricted elective courses with a "C" or better grade in each course (required and restricted elective courses may be substituted with the approval of the Division Chair),
2. General Education Requirements,
3. Subject requirements including PE, Health & Wellness, and American Institutions,
4. A minimum of 60 units of degree applicable courses numbered 1-299, at least 12 of which must be taken in residence at College of the Sequoias, with a "C" (2.0) average (see Associate Degree Requirements for additional details).