AAS Degree in Culinary Arts

While reinforcing the basic skills taught during the Freshman year, the Sophomore courses provide an opportunity for students to bring more creativity and individuality into the classroom.

Advanced Table Service

• Table setting and Service
• Tableside cooking

A La Carte Cooking

• Recipe development
• Regional American cuisine
• Modern a la carte cooking
• Plaiting Techniques
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Intermediate Baking

• Brioche
• Laminated Dough
• Artisan Breads
• Basic Desserts

International Cooking

• Introduction to International Cuisine
• Characteristics of Ingredients from Various Continents
• Preparing Food to Exacting Standards
• Presentation and Platter Techniques

Garde Manger

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• Charcuterie, pates, terrines, galantines
• Buffet Set-Up
• Salad and Platter Presentations
• Salt dough and tallow sculptures
• Special event planning and organization
• Hors D’Oeuvres

Pastry Arts

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• Dessert Garnishes and Sauces
• Plated Dessert Presentations
• Ice Creams /Sorbets/ Gateau
• Petites Fours Sec and Glace
• Building Cakes, Buttercreams, Chocolate Work