AAS Culinary Arts Management

The Culinary Arts Management program combines classroom time, laboratory learning, hands-on experience and cooperative work experiences with a goal of developing students who are both ready for the world of work or for transfer to an upper-level curriculum. The program has a foundation in culinary arts courses focusing on basic skills, garde manger, meat/seafood/poultry fabrication, stocks, sauces, soups, baking and pastry. Students will also progress through management and business classes to a final semester capstone course where they will assist in the operation of the kitchen at the Copper Turret Restaurant in the Village of Morrisville.