Associate in Applied Science Degree in Culinary Arts

Chef Student In the LibraryThe Associate Degree in Applied Sciences in Culinary Arts prepares students for entry-level to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them.

The specific mission for the culinary arts program is to prepare students with the higher-level skills attainable from the techniques of classical French cuisine, and the marketing, service, and management skills that are in demand by the target market for our graduates.

Questions? See our list of Frequently Asked Questions.

Curriculum Summary - (60 Weeks Day / 120 Weeks Evening)

1st Quarter

  • Sanitary practices, control of illness by food contamination, workplace safety standards.
  • Mathematic principles to the solutions of business problems.
  • Overview of product and service in the hospitality industry, role of the manager at all organization levels.
  • Nutrition, menu planning, diet healthy cooking techniques.
  • Basic computer applications and software for the hospitality industry.

2nd Quarter

  • Fundamentals of “hands-on” baking, cake, pastry, benchwork, bread, chocolate candy, ice cream and décor, bakery equipment.
  • Introduction to “hands-on” classic and modern cuisine, saucier, garde manger, entremetier, poissonnier.

3rd Quarter

  • Basic principles of psychology, motivation, and behavior.
  • Beverage service, spirit, wine, beer, purchasing, legislation, marketing, food and wine pairing.
  • Essential verbal and non verbal electronic communication.
  • Public and professional speech.
  • High level of writing business composition and professional communication.

4th Quarter

  • “Hands-on” classes on rotisseur, legumier, regional French cuisine, hot and cold buffet preparation.
  • The eight marketing principles, marketing plan, mission statement, strategy plan, sales technique in the hospitality industry.
  • Menu planning, profitability, facilities and service method, lay out and design. A la carte, banquet, product mix, pricing, profit contribution.

5th Quarter
  • Financial control of Food and Beverage service, budgeting, cost analysis, procedures.
  • Study of purchasing and inventory management of food and supplies, specifications, price comparisons, receiving, storage, yield, record keeping.
  • Managing people, hiring, firing, federal law.
  • Five types of table service, dinning room organization, scheduling and management of personnel, equipment related to service.
  • Career venues, job search, application, resume, interviewing skills.

6th Quarter

  • Great classic chef recipes, innovative modern dishes, sousvide, catering and charcuterie, American, regional and Italian cuisine.
  • Practicum, general workplace training, supported by an individualized learning plan.

In developing this curriculum The Culinary Institute Alain & Marie LeNôtre has been guided by the standards articulated by ACCSCT and the American Culinary Federation (ACF), two major professional accrediting agencies for culinary arts programs. This curriculum is in full compliance with both sets of standards.

Click here to watch the CIAML Viedo

Chef's Club
May 21, 2008
 Asian Finger Food

College Recruitment Day
June 14, 2008

Wine Tasting Class
August 05, 2008

Summer Camp
See Dates

10 Year Anniversary Celebration
*By Invitation Only
May 14, 2008



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