Culinary Arts & Hospitality, A.A.

The Associate of Arts (AA) degree in Culinary Arts & Hospitality (non-transfer) is designed to prepare students for a profession in the culinary arts. In this two-year concentration, students are immersed in a comprehensive program designed to train professional chefs. Curriculum focuses on practical skill-building, professional leadership, creative artistry, cultural awareness, and hospitality management. The Certificate of Achievement in Culinary Arts & Hospitality is completed on the path to this degree. The Associate of Arts degree in Culinary Arts & Hospitality is available by completing the 24 required units in the major along with 9 elective culinary arts units, 3 elective units, and all MSJC General Education Option A requirements.

The Culinary Arts program at MSJC has averaged an 85% fill rate since its inception two years ago. Online fill rates have increased from 82% FA22 to 89% FA23. Retention rates have increased from 86% FA22 to 96% FA23. The program's first cohort of graduates of the Culinary Arts & Hospitality Certificate in SP24 was 9 students. Initially, it is reasonable to project 7-10 students earning their A.A. in Culinary Arts & Hospitality annually. From advisory board minutes SP24, program goals include expanding sections and enrollment which will in turn increase completions.

The A.A. in Culinary Arts & Hospitality offers students an opportunity to train as professional chefs and enter the workforce with skills that meet industry demands. From classical preparations to innovative modern trends, students will gain hands-on experience on industry-relevant equipment with a variety of products to expand their culinary content knowledge. The program ensures comprehensive edification in the field through the study of food safety, culinary history, food costing, entrepreneurship, hospitality management, hot and cold food preparation and presentation, and baking and pastry-making.

The program requirements are the same as for the Culinary Arts & Hospitality Certificate. Each semester is designed to have a lecture-focused course and a lab-focused course. The courses naturally progress as concepts are constructed to build a comprehensive culinary repertoire. The first semester is an introduction to food safety and culinary fundamentals. The second semester offers culinary history to give context to the profession along with the second introductory course on culinary fundamentals. The third semester looks at the business side of culinary and examines how to cost food along with a baking and pastry course, complementing culinary fundamentals. The fourth semester of program requirements continues the business side of culinary with the teaching of entrepreneurship and hospitality management; the garde manger lab is the most technical of the program which primarily teaches the preservation of foods.