AAS in Culinary Arts & Sustainable Food Systems
This program of study was developed with advisory groups of chefs, farmers, food processors/distributors and food industry entrepreneurs. Students will spend most of their time working in a real production kitchen and food service environment, on a sustainable farm, and in an active food production and distribution facility. The curriculum is grounded at the intersection of food production, social justice, environmental sustainability, nutrition and health. Graduates of the program will work as chefs or food entrepreneurs in a variety of settings.