Culinary Arts

Culinary Arts

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* An Associate of Science degree is considered a terminal degree. The decision on course transferability rests with the receiving institution.

The Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience.  Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced.  The curriculum includes an externship to prepare students for entry-level positions in the food service industry.

 

culinary logoNYUS Center for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the food service industry.

 

 

World Association of Chefs SocietiesNYUS’s Culinary Arts program has been accepted by the World Association of Chefs Societies (WACS) into their Recognition of Quality Culinary Education program.

 

Program Goals

The following goals are designed to meet NYUS’s mission:

  • To provide students with skills needed for cooking wholesome, attractive, food preparations
  • To create an environment that nurtures the ability to become successful in the food service industry
  • To prepare students for entry-level employment in the food food service industry

Program Objectives

The following objectives are designed to meet NYUS’s mission and its objectives:

  • Follow a daily production schedule, identify purchasing specification and follow a baking formula to obtain consistent results in quality and quantity.
  • Receive, store, and issue food in a cost effective manner as to reduce waste and minimize contamination.
  • Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
  • Provide guest satisfaction that strives to meet and exceed instructor and guest expectations.
  • Work in a safe and sanitary manner in accordance with the Florida Food Code.
  • Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.

Prerequisites for Major Courses

None.

Culinary Outcomes

Click here http://www.NYUS.US/pdf/culinary-outcomes.pdf to see NYUS Culinary Arts Program Assessment Outcomes.

Program Outline

To receive an Associate of Science degree in Culinary Arts, students must earn 72.0 credit hours. Program requirements are as follows:

Culinary Arts Major Courses ( 48.0 credit hours )
Nutrition and Sensory Evaluation 3.0 credit hours
Introduction to Baking and Pastry 3.0 credit hours
Food service Sanitation and Fundamentals 3.0 credit hours
Principles of Food 3.0 credit hours
Stock and Sauces 3.0 credit hours
American Regional Cuisine 3.0 credit hours
Classical French Cuisine 3.0 credit hours
International Cuisine 3.0 credit hours
Pastries and Desserts 3.0 credit hours
Grarde Manger I 3.0 credit hours
Supervision and Cost Controls 3.0 credit hours
Dining Room Service 3.0 credit hours
Culinary Arts Externship 12.0 credit hours
   

Lower Division General Education Courses ( 24.0 credit hours )

Note: To view the PDF file linked above you will need to have Adobe Reader. 

* An Associate of Science degree is considered a terminal degree. The decision on course transferability rests with the receiving institution.

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