Associate of Applied Science in Professional Cooking

The Associate of Applied Science in Professional Cooking is a two-year program that provides students with a practical education in food production, while also teaching professionalism and excellence in the culinary industry. The A.A.S. in Professional Cooking will prepare students to enter the foodservice industry, or seamlessly transition into earning a bachelor's degree in Culinary Management.

During the first year, students gain a strong foundation in basic culinary skills, techniques and knowledge. Students will be introduced to various cooking methodologies, practical applications, purchasing and costing principles, and will earn a nationally recognized certification in sanitation.

Second year students focus on more advanced techniques in food production and presentation, as well as menu implementation and management skills. Courses will explore cultural and historical influence on modern cuisine, and students also gain real-world experience by working in an actual industry foodservice operation.

Recommended Course Sequence

P= Prerequisite
BIC reserves the right to add, drop or modify courses from the above sequences.
Students pursuing a bachelor's degree must take MAT101.

Associate of Applied Science in Professional Cooking and Baking

The Associate of Applied Science in Professional Cooking and Baking is a two-year program that provides students with a practical education in cooking and baking production, while instilling professionalism and excellence in the culinary industry. The A.A.S. in Professional Cooking and Baking will prepare students to enter the foodservice industry, or seamlessly transition into earning a bachelor's degree in Culinary Management.

During the first year, students gain a strong foundation in basic culinary skills, techniques and knowledge. Students will be introduced to various cooking and baking methodologies, practical applications, purchasing and costing principles, and will earn a nationally recognized certification in sanitation.

Second year students focus on more advanced techniques in food and pastry production and presentation, as well as menu implementation and management skills. Courses will explore cultural and historical influence on modern cuisine. Students also produce their own classical and international dishes and gain real-world experience by working in an actual industry foodservice operation.

Recommended Course Sequence

P= Prerequisite
BIC reserves the right to add, drop or modify courses from the above sequences.
Students pursuing a bachelor's degree must take MAT101.

Associate of Applied Science in Professional Baking and Pastry

The Associate of Applied Science in Professional Baking and Pastry is a two-year program that provides students with a practical education in retail baking production and pastry arts, while instilling professionalism and excellence in the culinary industry. The A.A.S. in Professional Baking and Pastry will prepare students to enter the foodservice industry, or seamlessly transition into earning a bachelor's degree in Culinary Management.

During the first year, students gain a strong foundation in basic culinary skills, techniques and knowledge. Students will be introduced to various baking methodologies, practical applications, purchasing and costing principles, and will earn a nationally recognized certification in sanitation.

Second year students focus on more advanced techniques in food, baking and pastry production and presentation, as well as menu implementation and management skills. Courses will explore cultural and historical influences on classical and international breads and pastries. Students will learn to prepare a variety of international and American breads and desserts, and gain real-world experience by practicing wedding cake decorating, sugar-work centerpiece design and chocolate sculpting.

Recommended Course Sequence

P=Prerequisite
BIC reserves the right to add, drop or modify courses from the above sequences.
Students pursuing a bachelor's degree must take MAT101.