AAS Degree in Culinary Arts
The Freshman year curriculum is designed to give the student a thorough understanding of the fundamentals of cooking:
Culinary Skills and Techniques
- Knife skills
- Kitchen skills, Mise en Place, kitchen safety and sanitation
- Stocks, vegetable, brown and white stocks
- Thickening and binding agents
- Classic and contemporary sauces
Culinary Fundamentals
- Braising, stewing, sauté, deep and shallow frying, steaming
- Vegetable and starch cookery
- Soups, purees, creams, broths, consommé, chowder
Front of House Management
- Dining room organization and operations
- Opening and closing procedures
- Customer care
- Table setting, table service and breakdown
- Basic Beverage Service
Principles of Baking
- Weights and measures
- Use of bakeshop equipment
- Understanding ingredients
- Quick breads, Muffins, Scones, Biscuits, Cookies
- Basic Yeasted Breads: soft rolls, Campagna and Ortiz
- Pies, cobblers, and crisps
Meat/Fish Fabrication
Watch the Course Preview Video
- Butchering of primal and sub primal cuts of meat
- Poultry Butchery
- Fish and seafood identification
- Preparation of both fish and Bi-Valves
- Basic charcuterie
Food Theory
- Healthy cooking
- Breakfast Cookery
- Food science
- Contemporary techniques; Roasting, Grilling And Poaching
