Culinary Arts and Applied Nutrition (AAS)

The Associate of Applied Science in Culinary Arts and Applied Nutrition degree prepares students for success in the competitive field of food service. The program prepares students develop specialized skills needed by employers in the hospitality and healthcare industries. Emphasis is placed on the science behind culinary nutrition and dietary management while also developing fundamental culinary skills through hands-on training. The Associate of Applied Science Degree in Culinary Arts and Applied Nutrition students will be taught skills in:

• Culinary skills and techniques

• Nutrition and dietary management

• Culinary operations management

About Culinary Arts and Applied Nutrition

A wide range of career opportunities exist in the field of culinary nutrition. The ability to design and prepare appealing menus that may have to meet the strictest of dietary guidelines requires a combination of nutritional knowledge, culinary skills, and creativity. This specialized skill set can be applied in highly regulated clinical operations, such as hospitals to preparing meals for an individual’s specialty diet as a personal chef.

Working in a food service position is physically very demanding. Long periods of standing, lifting heavy objects and long periods between breaks are not uncommon in the industry. Additionally, the student should possess the following:

• Near vision: The ability to see details at close range (within a few feet of the observer)

• Visual color discrimination: The ability to match or detect differences between colors, including shades of color and brightness

• Arm-Hand Steadiness: The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position

• Physical stamina: The ability to stand for extended periods of time

• Physical strength: The ability to lift and transport up to 50 pounds

• Hepatitis A vaccination may be required

Background checks, drug screening and security clearances may be requirements for employment depending on the food service outlet.

Recommended Certifications

No specific certifications are required for entry level career positions. Students will have the opportunity to earn a ServSafe Food Manager Certificate during their coursework. Upon completion of the Dietary Management Capstone, students will have the opportunity to sit for the Certified Dietary Manager (CDM) exam. This nationally recognized credential validates competency in performing the responsibilities of a dietary manager.