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Degrees AAS Culinary Arts

Culinary Arts

Philosophy The Culinary Arts program is an Associate of Applied Science degree program that will provide foundation and specialized study on the culinary field through academic, laboratory, and field experience. The required general education courses enhance the experience.  This program prepares its graduates for careers in restaurants, clubs, hotels, catering operations, and institutional food service. Students interested in entering the Culinary Arts Program must enroll in Ozarka College as a student, submit all admissions requirements, and arrange a meeting with program advisors to be interviewed and discuss requirements and entry into the program. After students have met with program advisors, they will be scheduled for classes subject to space in the program. Students will attend the Melbourne campus and must attend required Culinary Activities. 

Outcomes Upon completion of the Culinary Arts Degree, the graduate will: 
  1. Demonstrate appropriate usage of industry standards in sanitation and safety for food service operations.
  2. Demonstrate standards of professionalism, including ethical behavior, communication, and grooming codes required for the industry.
  3. Prepare high quality food products using appropriate ingredients and equipment.
  4. Apply nutrition and merchandising principles to menu planning, purchasing, and food production.
  5. Perform dining room customer service and catering functions.
  6. Communicate correctly and accurately in both written and verbal messages.
  7. Pass the Serve Sav National Exam.
  8. Pass the NOCTI food service test.
Students gain practical experience in catering and restaurant operation by preparing and serving meals to groups visiting the College. In the course of the program, each student rotates through several positions, from dishwasher to manager. Each of the Food Production and Baking courses meet an average of approximately 6 hours per week. Night and weekend work may be required on some occasions. Upon completion of the Sanitation and Safety course, students must pass the National Restaurant Association’s food service sanitation certification test in order to stay in the program. Successful completion of the program and additional work experience under a certified chef/baker allow graduates to take the certification examinations of the American Culinary Federation and The Retail Bakers Association. The Culinary Arts Degree focus is designed to meet current and future needs for training food service managers to assume leadership roles in the industry. The Curriculum offers a wide range of courses, specifically meeting the requirements of hotels, restaurants, and clubs in this field. The program features a heavy emphasis on food preparation from basic to advanced, combined with courses that offer a background in the managerial aspects.      


All of the courses listed below

COLL1101 Freshman Seminar1
CUL1103 Sanitation & Safety3
CUL1213 Catering, Banquets, and Dining Room Service3
CUL1303 Introduction to Food Production3
CUL1503 Basic Food Service & Nutrition3
CUL1603 Introduction to Baking3
CUL1703 Advanced Food Production3
CUL2213 Meat, Seafood, and Poultry3
CUL2403 Advanced Baking3
CUL2713 International and Modern Cuisine3
CUL2803 Garde Manger3
CUL2812 Culinary Arts Internship2
ENGL1013 English Composition I3
HOSP1103 Introduction to Hospitality3
HOSP1203 Hospitality Purchasing3
HOSP1513 Cafe Practicum3
HOSP1603 Cafe Practicum II3

Requirement: 3 Credits from below

ENGL1023 English Composition II 3
ENGL1133 Technical & Business English3

Requirement: 3 Credits from below

BTMA1033 Math for Business Technology3
MATH1103 Mathematics with Bus Applications3
MATH1203 College Algebra3
MATH1303 Trigonometry 3
MATH2013 Survey of Calculus 3

Requirement: 3 Credits from below

BUS1133 Keyboarding Essentials 3
CIS1303 Computer Information Systems3
CPSI1003 Intro. to Computer Applications3

Requirement: 3 Credits from below

ANTH2023 Cultural Anthropology3
CRIM1023 Introduction to Criminal Justice3
ECON2113 Business Statistics I3
ECON2313 Intro. to Microeconomics 3
ECON2323 Introduction to Macroeconomics3
GEOG2013 Intro to Geography 3
HIST1003 World Civilization I 3
HIST1013 World Civilization II 3
HIST2003 American History I3
HIST2013 American History II 3
HIST2023 Arkansas History 3
PLSC2003 American National Government 3
PSYC2003 General Psychology 3
SOCI2013 Introduction to Sociology 3

AAS Culinary Arts

Program Length: 24 months
Credits: 60

CIP Code: 120599

Associated image with program 4835

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Mr. David Carpenter
Division Chair