Culinary Arts, C.A.S.

Natalie Feltz, ACF - CC, CPC, BS, MBA
Assistant Professor and Program Coordinator of Food Service Management
(681)753-5083
nfeltz@pierpont.edu

Program Purpose

The C.A.S. Food Service Management - Culinary Arts specialization prepares graduates for entry-level positions in the field of Culinary Arts.  Additionally, it provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in preparation and presentation of food.

Student Learning Outcomes

Upon successful completion of the C.A.S. degree in Food Service Management - Culinary Arts, graduates will be able to:

• Identify knowledge and skills to achieve guest satisfaction.
• Practice professionalism and ethics in simulation and real-world experiences.
• Practice basic principles of food sanitation and safety in the food service operation.
• Identify cultural competence practices necessary for guest satisfaction.
• Identify best practices to promote sustainability in the industry.
• Practice food production skills essential for success in the professional kitchen.

Opportunities in Culinary Arts

The Certificate of Applied Science in Food Service Management - Culinary Arts duplicates the 1st semester of the A.A.S. degree option in the same field but provides a more compressed skill set option in the 2nd semester.  Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Culinarians (CC) through the American Culinary Federation, www.acfchefs.org.  Opportunities exist for entry-level positions in food preparation and service in hotels, restaurants, catering operations, resorts, and institutions.  Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management - Culinary Arts specialization.