Culinary Arts provides an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Education occurs through a competency-based curriculum that integrates academic and hands-on learning, preparing graduates for entry into positions in culinary arts. The A.O.S. degree is usually achieved through full-time day study, although several classes are available in the evening or in a full or partial online format.
Throughout the Culinary Arts Program, food preparation and management skills are developed. Besides foundations-based coursework and skills development in hot food preparation, specific areas of study include wine appreciation, baking, methods and ingredients of international cuisines, America's regional cuisines, banquet management and buffet presentation and the skills of the cold kitchen. Practical experience is another highlight of the curriculum as students gain practical experience in the Statler Erie Room at North Campus and the E.M. Statler Dining Room at City Campus, as well as the campus cafeterias and the City Campus Atrium Café.
Graduates of the program can be employed throughout the hospitality industry as chefs, bakers, cooks and apprentices in hotels, restaurants, clubs and hospitals. They are also better prepared to attend nationally recognized culinary programs, as well as to transfer into bachelor's degree programs in many areas of hospitality management.