Culinary Arts Associate of Applied Science Degree

Program Overview

Major ID: 183A

Program Start Dates: Fall, Spring, Summer - only General Education courses

The Culinary Arts Associate of Applied Science (AAS) degree is designed to prepare students for successful careers in a thriving culinary industry, offering hands-on training and a pathway to dynamic job opportunities in restaurants, hotels, corporate dining, and non-profits. The program focuses on essential skills like advanced cooking techniques, food safety, cost control, and menu design, ensuring that graduates produce consistent, high-quality dishes while managing efficient, safe kitchen environments. With strong emphasis on leadership and adaptability, students develop the ability to lead teams, innovate with seasonal and nutritionally balanced menus, and respond to industry trends such as sustainability and technology.  This program challenges the student to explore food service careers beyond an entry-level position and prepares them for a rewarding career in the hospitality industry.

Graduates will be eligible for Certified Culinarian award from the American Culinary Federation as well as more advanced certificates with requisite culinary industry work experience. Graduates will become prepared to take their Servsafe Food Protection Manager certification that will allow them access to the Minnesota Food Protection Manager’s license.

Career Opportunities

A degree in Culinary Arts opens the door to a wide range of dynamic and rewarding career paths. Graduates are prepared for employment in many areas of the foodservice industry, including traditional roles in restaurant kitchens, as well as specialized settings such as schools, hospitals, senior living communities, corporate dining services, and hospitality venues. Career opportunities extend across hotels, catering companies, casinos, resorts, cruise lines, stadiums, schools, and private clubs.

The culinary industry continues to grow. According to the National Restaurant Association, the U.S. foodservice sector is projected to reach $1.5 trillion in the coming year, with an estimated 1.7 million new restaurant jobs added-bringing the total industry workforce to 15.9 million. This robust growth underscores the broad potential and job security awaiting graduates in this vibrant, evolving field.

Program Outcomes

1. Apply advanced culinary techniques to professional standards. 
2. Implement effective food safety and sanitation practices
3. Manage foodservice operations through cost control and resource optimization.
4. Design and execute menus that reflect culinary innovation and nutritional balance. 
5. Lead and collaborate in fast-paced foodservice environments.
6. Analyze and adapt to emerging trends in the culinary industry.
7. Provide exceptional customer service and dining experiences.

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu

Nathan Sartain
nathan.sartain@saintpaul.edu

Pierre Rabbia
pierre.rabbia@saintpaul.edu

Textbook and Supply Costs

Students should expect to spend approximately $1,300.00 for books, uniform and culinary supplies. This cost is in addition to the cost of tuition and fees.

Transfer Opportunities

Saint Paul College has transfer agreements & partnerships between many post-secondary institutions. For more information please go to saintpaul.edu/Transfer