Culinary Arts AAS (118 Credits)
- 6 quarter AAS
- Maximum class size: 18
- Student to teacher ratio: 9:1
- Enrollment point: Fall, Winter, Spring, Summer
- This degree offers online, hybrid, web-enhanced, and face-to-face courses. Please see course descriptions for more information.
- The Culinary Arts (AAS) degree prepares Bates technical college students in a variety of careers in culinary arts, hospitality management or culinary arts management. Graduates receive a broad base of skills and are well prepared for a variety of entry-level positions.
- Fully operational culinary arts facility with full restaurant equipment in kitchens and dining areas.
- Students are responsible for purchasing a Professional Chef Tool Kit, including knives, uniforms, non-slip shoes, and other food preparation tools. Student discounts available through approved vendors.
Description: While training in the culinary arts program, students learn foundational kitchen techniques. International cooking styles, and knife skills. Hands-on cooking classes cover skills like sauce preparation, baking, pastry techniques, and menu planning. While working in all aspects of the dining facilities on campus and off with planning and preparing for events and preparing meals and catering banquet functions.
- Culinary Arts with an AAS degree will:
- Obtain certification from the American Culinary Federation as a Certified Culinarian
- Be Certified as ServSafe Food Manger
- This program is certified by the American Culinary Federation (ACF)
Electives
Required Courses
Culinary Arts AAS (118 Credits)
General Education Requirements
Communications (5 Credits Required)
Humanities/Social Sciences/Natural Sciences/Other (5 Credits Required)
Quantitative (5 Credits Required)
Note: See a Career Advisor prior to choosing courses that meet general education requirements.