This culinary arts program prepares students to cook delicious food that is also healthy for individuals, communities, and the environment. Students will discover the relationship of food and culinary arts to agriculture, ecology, ethics, nutrition, health, economics, culture, and aesthetics from the perspective of sustainability. This unique program prepares students for the emerging challenges and opportunities involved in creating a more sustainable food system and food service operations.
In addition to hands-on cooking courses and culinary management, students have the opportunity to gain valuable work experience in the world-class destination resorts of Vail and Beaver Creek with employers that include the Hyatt, Four Seasons, Beaver Creek Mountain Dining, Sonnenalp Resort, Ritz-Carlton and numerous fine-dining restaurants throughout the Vail Valley. As a capstone course, students complete an internship with an outstanding employer to demonstrate and cultivate professional culinary skills and begin a rewarding career.
This curriculum includes many of the courses included in the Associate of Applied Science Degrees in Culinary Arts- Apprenticeship and Restaurant Management and the Certificates of Occupational Proficiency in Sustainable Cuisine Operations I and Sustainable Cuisine Operations II .
Students must demonstrate college-level composition, reading, and mathematics skills as prerequisites for some courses within this program. Skills in these areas may affect the sequence of courses in which you can enroll and may also extend the time required to complete the program. For more details, see the Academic Placement and Testing section. This program has a fee that may be non-refundable. Please see the registration staff for more information.
Graduates of the program earn an Associate of Applied Science Degree in Culinary Arts.
This program is offered at the Vail/Eagle-Valley Campus in Edwards. Please see your advisor for a recommended sequence of courses.
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