The Culinary Arts program provides essential training in the ever-expanding food service industry. Hospitality and tourism are two of the world’s leading industries, and are the largest retail employers in the U.S. with annual expenditures of more than 2 trillion dollars. The number of people employed by this industry in the U.S. alone currently totals over 12.5 million people. The U.S. Bureau of Labor Statistics predicts this figure to rise to 14.4 million by 2016.
The industry’s employment base, which includes significant numbers of women and minorities, is the largest of any industry in the private sector. Trained culinarians are continually needed in both the hospitality and tourism industries. Some career possibilities available to graduates of the Culinary Arts program include positions in restaurants, clubs, bakeries, hotels and institutions. Also available to graduates are a number of management jobs. In some segments, such as contract food service and quick service restaurants, need for entry-level management is acute, due to continued growth. Management positions in many food service organizations offer high salaries and excellent advancement opportunities.
The associate of applied science degree requires two years to complete. This program offers a general culinary core with emphasis on development of food preparation, baking skills, cost control, operations and management. Food service workers who wish to update their skills and knowledge may enroll in courses for which they qualify. Since 2006 there has been a transfer agreement for Culinary Art majors to study abroad, in Italy, for one semester at Apicius, The Culinary Institute of Florence. Students will be able to apply credits earned in Florence towards their UAA Culinary Arts degree.
Link to Apicius Web site
Upon Graduation, you will be able to:
Apply theories and concepts of baking and implement techniques to operate or function in a commercial bakery;
Apply theories and concepts of cooking and implement techniques to operate or function in a commercial kitchen;
Identify sanitation and safety codes and procedures necessary to maintain a safe foodservice facility;
Analyze food cost and implement necessary controls to maintain costs and ensure profitability; and
Demonstrate the ability to use human resource management and facility operation management concepts to ensure safety, customer service and profitability.
Review the web version of our Culinary Arts flyer for more information