The Associate of Applied Science degree, with a major in Hospitality & Culinary Arts, is a four-semester program that contains technical, advanced technical and general education courses. Graduates will be able to apply the principles of supervision and human resource management including employee recruitment, selection, orientation, productivity and labor controls. Graduates will also have the knowledge to exert a higher level of control over the cooking process, prepare American and international cuisine, provide inventory control and monitor the cost/volume/profit relationship in the foodservice industry. These skills are acquired through real-life experiences in the classroom, catering of banquets and special events.

The Hospitality & Culinary Arts certificate program, which contains technical courses, is two semesters in length. Graduates will be able to prepare and serve cuisine found in fine dining establishments, practice sanitation and safety, and efficiently utilize equipment, supplies and personnel. Skill and knowledge is acquired through realistic learning experiences including classroom and catered events. A program advisory committee, composed of representatives of the foodservice industry, annually updates employer expectations and career requirements. Certificate courses are transferable to the Hospitality & Culinary Arts AAS degree program.