DEGREE OPTION IN CULINARY ARTS
DEGREE: ASSOCIATE OF APPLIED SCIENCE
DIVISION: BUSINESS AND TECHNOLOGY
The culinary arts program offers three options which are designed to develop skills leading to a degree in either chef apprenticeship, catering, or pastry arts.
Success in today’s more competitive catering market demands a new level of professionalism and expertise on the part of the catering professional. The catering option prepares students for the catering industry, off-premise and on-premise catering. The catering option covers all practical aspects of catering planning, development, implementation, supervision, and follow-up. It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, handling financial controls, and other critical business issues. This program option equips the student with the knowledge and skill needed to succeed as a catering professional.
In order to be accepted, the student must meet the following criteria. He or she:
- Must be 18 years of age; documentation required.
- Must successfully complete the application packet, which includes the Culinary Arts Application, two reference letters, and documentation of high school diploma or GED.
- Must have been admitted to DCC (submitted application and all college transcripts or ACT scores).
- Must be ready to register in ENGL 101 or MATH 118 as determined by college transcripts or Delgado placement exams.
- Must attend the informational interview.
Applications are accepted from September through March 30 for the fall semester of the next year. Students who are interested in the Chef Apprenticeship Option, the Pastry Arts Option, the Culinary Management Certificate Program, or the Pastry Arts Certificate Program are referred to:
The TCAs associated with this program can be found in: