Culinary Arts Management, A.A.S.

JJC Program Code: CA100

ICCB Program Code: CA 0021

• As a student, you’ll develop technical and theoretical skills in: 

  • cooking 

  • food production 

  • baking and pastry arts 

  • garde manger 

  • international cuisine 

  • nutrition 

  • culinary supervision 

  • purchasing and cost controls 

  • food and beverage pairing techniques 

• This program is all about hands-on coursework.  

  • You will get to apply lessons from the classroom in a culinary lab setting - and in an on-campus functioning restaurant. 

• You will have the opportunity to create and execute your own restaurant concept, which includes:  

  • management of the front and back of the house staff  

  • all business functions 

• In the capstone course for this degree, you will rotate through managerial positions at two functioning on-campus restaurants. You will get to perform: 

  • managerial cost control measures  

  • industry specific accounting principles 

  • procurement functions 

  • training 

  • managing dining room service students 

  • problem solving  

  • strategic planning 

• This degree will prepare you for technical, supervisory and managerial positions in the food service industry. 

• After earning an AAS degree, you can apply for your first industry recognized certification, Certified Culinarian (CC), from the American Culinary Federation.