Advanced Culinary Arts, Associate of Applied Science
The mission of the Associate of Applied Science in Advanced Culinary Arts program is to give students the culinary skills required for entry into the food service industry with the additional liberal arts education needed for management positions. The program focuses on culinary skills, theory, communication, and problem-solving skills. The American Culinary Federation (ACF) accredits this program at the Baltimore, Alexandria, and Woodbridge campuses.
This program requires students to purchase a culinary kit and chef uniform from the University. Students are required to pass the ServSafe exam or possess a food handler’s license during introductory culinary courses.
At the end of the program, students will be able to:
- Use a broad range of principles and practices in culinary and dining room services to operate or function in a commercial kitchen.
- Use safety and sanitation measures necessary to maintain a safe food service facility.
- Demonstrate various communication strategies to relate to customers, coworkers, managers, and diverse populations within the culinary industry.
- Summarize how information from various sources is used to make decisions within the culinary industry.
Graduates of this program may use associate’s degree courses towards an upgraded bachelor’s program.
This program typically takes 32 months to complete for part-time enrollment and 16 months to complete for students enrolled full-time.
Required courses for AAS Advanced Culinary Arts = 20 courses or 90 credit hours
Alexandria/Woodbridge Campus Core Requirements (15 courses or 67.5 credits)
Baltimore Campus Core Requirements (13 courses or 58.5 credits)
Arts and Sciences Requirements (Alexandria/Woodbridge Campuses: 5 courses or 22.5 credits; Baltimore Campus: 7 courses or 31.5 credits)
See Arts and Sciences section