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Associate degree in Culinary Arts

An Associate of Science degree is considered a terminal degree. The decision on course transferability rests with the receiving institution.

The Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience.  Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced.  The curriculum includes an externship to prepare students for entry-level positions in the food service industry.

 

culinary logoBSU Center for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the food service industry.

 

Program Goals

The following goals are designed to meet BSU mission:

  • To provide students with skills needed for cooking wholesome, attractive, food preparations
  • To create an environment that nurtures the ability to become successful in the food service industry
  • To prepare students for entry-level employment in the food food service industry

Program Objectives

The following objectives are designed to meet NYUS’s mission and its objectives:

  • Follow a daily production schedule, identify purchasing specification and follow a baking formula to obtain consistent results in quality and quantity.
  • Receive, store, and issue food in a cost effective manner as to reduce waste and minimize contamination.
  • Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
  • Provide guest satisfaction that strives to meet and exceed instructor and guest expectations.
  • Work in a safe and sanitary manner in accordance with the Florida Food Code.
  • Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.

 

 

Program Outline

To receive an Associate of Science degree in Culinary Arts, students must earn 72.0 credit hours. Program requirements are as follows:

Culinary Arts Major Courses ( 48.0 credit hours )
Nutrition and Sensory Evaluation 3.0 credit hours
Introduction to Baking and Pastry 3.0 credit hours
Food service Sanitation and Fundamentals 3.0 credit hours
Principles of Food 3.0 credit hours
Stock and Sauces 3.0 credit hours
American Regional Cuisine 3.0 credit hours
Classical French Cuisine 3.0 credit hours
International Cuisine 3.0 credit hours
Pastries and Desserts 3.0 credit hours
Grarde Manger I 3.0 credit hours
Supervision and Cost Controls 3.0 credit hours
Dining Room Service 3.0 credit hours
Culinary Arts Externship 12.0 credit hours

Lower Division General Education Courses ( 24.0 credit hours )

 

 

Bachelor's Degrees is the most popular postsecondary degree option, and typically seen as the standard for employment in most professional fields. In most cases, a bachelor’s program takes four years of full-time study to complete.

Masters Degree are graduate-level programs that typically take two years of additional full-time study after completion of a bachelor’s degree Because most graduate students are already working professionals

To be considered for an honorary doctorate degree, there are specific criteria that individuals must meet, and there are a variety of doctorate degrees that they may be awarded. There are also many non-honorary doctorate degree

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