The Culinary Arts and Hospitality Management Institute’s AAS degree was the first program in the state accredited by the American Culinary Federation Education Foundation as well as the only program designated with an Exemplary Status. Exemplary programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program. Graduates will earn the Certified Culinarian designation, which is the first level of certification from the American Culinary Federation. The AAS Culinary Arts degree consists of a total of 60 credit hours, including a minimum of 15 credit hours comprising the general education core, 42 credit hours of degree-specific courses with three credit hours of electives. This program of study includes special program fees beyond current tuition and college fees. Students must make a “C” or better in all BAK, CUL or HOS classes or the class must be repeated.
Possible Positions for AAS in Culinary Arts in Arkansas
Expeditor / Working the Pass • Fry Cook • Grill Cook • Line Cook • Salad Chef • Sauté Chef • Banquet Sous Chef • Banquet Chef • Sous Chef • Executive Chef • Corporate Chef • Director of Culinary Management Trainee • Director of Purchasing • Food and Beverage Director
*This is not a comprehensive list of positions you will be qualified to apply for upon completion of the program.
Certifications available:
Certified Culinarian® (CC®) Certified Sous Chef® (CSC®) Certified Chef de Cuisine® (CCC®) Personal Certified Chef™ (PCC™)
Certified Culinary Administrator (CCA)
Credentials offered:
NRA ServSafe Certification, Food NRA ServSafe Certification, Alcohol NRA Manage First, Purchasing NRA Manage First, Food Costing NRA Manage First, HR Management WSET Level I, Wine and Spirits
Learning Objectives for AAS, TC, and CPs in Culinary Arts: Department/Program Learning Outcomes
- (Sanitation) Develop an understanding of the basic principles of sanitation and safety and be able to apply them in the foodservice operations. Reinforce personal hygiene habits and food handling practices that protect the health of the customer.
- Identify microorganisms that are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
- List and define the fundamentals of good personal hygiene.
- (Basic Baking) Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment normally found in the bakeshop or baking area.
- Prepare and evaluate a variety of breads, quick breads, cookies, and cakes using the straight dough method, biscuit method, creaming method and muffin method
- Demonstrate the presentation of baked goods and desserts.
- (Beverage Management) Become familiar with varieties of alcoholic and non-alcoholic beverages. Develop an appreciation for wine and food affinity. Explain laws and procedures related to responsible alcohol service.
- Evaluate the relationship of beverages to food.
- Discuss the fundamentals and importance of responsible alcohol service.
- (Business and Math) Perform mathematical functions related to foodservice operations.
- Perform basic math functions.
- Recalculate recipes using bakers percentages.
- Perform the process of recipe costing.
- Review profit and loss statements to determine profitability.
- (Dining Room service) Perform dining room service functions using a variety of types of service. Demonstrate an understanding of quality customer service.
- Discuss training procedures for dining room staff
- Explain inter-relationships and workflow between the dining room and kitchen operations.
- (Food Preparation) Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. Operate equipment safely and correctly. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
- Demonstrate knife skills, hand tool, and equipment operation, emphasizing proper safety techniques.
- Prepare a variety of hors d’oeuvre, appetizers, and canapes.
- Define and Describe the processes of pan frying and deep frying
- Perform basic fabrication tasks with meat, poultry, seafood, and variety meats.
- Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness.
- Describe the process of making stocks.
- Prepare a variety of non-grand/classical sauces.
- Identify and prepare a variety of breakfast meats.
- Cook eggs using a variety of preparation techniques.
- (Garde Manger) Develop skills in producing a variety of cold food products. Prepare items appropriate for buffet presentation, including decorative pieces.
- Demonstrate food presentation techniques using a variety of plates, platters, and trays.
- (Nutrition) Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
- Identify current USDA My Plate principles and food groups
- (Inventory Management) Apply purchasing and cost control principles, related to culinary and hospitality business.
- (Sustainability) Identify the pros and cons of purchasing locally produced (raised) proteins.
- Explain the pros and cons of purchasing organic foods.
- Research the different ways of raising sustainable proteins.
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