Program DescriptionThe Associate of Science degree program in Culinary Arts is a six-quarter program that is designed to develop students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring International cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with a business acumen. The program focuses on both production and individual skills necessary to gain entry-level positions in restaurants, hotels, resorts, and other catering or foodservice institutional settings.Program ObjectivesUpon successful completion of the program, graduates will have the opportunity to:• Establishing and maintain safety and sanitation procedures• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards• Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards • Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.• Describe the principles of food and beverage management.• Define and articulate the core values of the culinary professional.• Seek entry-level positions in commercial and institutional food service settings. Graduation RequirementsTo receive an Associate of Science degree in Culinary Arts, students must: receive a passing grade or credit for all required coursework; earn a minimum of 90 quarter credits; achieve a cumulative GPA of 2.0 or higher; meet portfolio or other requirements as outlined by the program; and satisfy all financial obligations to The Art Institute.