Culinary Arts AAS

The Culinary Arts program is designed to prepare qualified graduates for entry-level employment in the Culinary Arts industry. The program provides students with the skills necessary for employment in following, but not limited to, areas as an entry-level cook, bakery apprentice, butchery apprentice, caterer, and food service/purchasing operations assistant. Students successfully completing the curriculum described below will meet all requirements for the Associate of Applied Science degree.

Students will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, nutrition, meat processing, production cooking, baking, and world cuisines. Students will also develop business skills with courses in hospitality management, communication, purchasing, facilities operations, and beverage management.

As part of the Culinary Arts degree program, students will have the opportunity to get real-world experience during a semester-long internship at a food industry approved business, or in the bistro of the South Plains College Culinary Arts department.

TSI-waived Certificates of Proficiency options are also provided as program options.

Program advisors are Natalie Osuna, Program Coordinator and Instructor in Culinary Arts; and Patrick Ramsey, American Culinary Institute - Certified Executive Chef.