The culinary arts degree curriculum offers an apprenticeship or internship work experience paired with academic course work. Depending on which option the student selects, the program may take between 4 and 9 semesters to complete.
The apprenticeship track is operated in partnership with the Keystone Resort, is recognized by the American Culinary Federation Education Foundation, and is registered with the US Department of Labor. The apprenticeship is a paid, 4,000 hour, skills-based on-the-job learning program. The apprenticeship track has selective admission requirements and requires a separate application. Graduates of the apprenticeship track earn an Associate of Applied Science Degree in Culinary Arts, have a minimum of 4,000 hours of industry experience, and are eligible to be awarded Certified Sous Chef credentials by the American Culinary Federation. The apprenticeship track is offered at the Summit (Breckenridge/Dillon) Campus. Learn more about the apprenticeship track.
Graduates of the internship track earn an Associate of Applied Science Degree in Culinary Arts. The internship track requires a minimum of 275 hours of work experience. Internships are available with a wide variety of restaurants and resorts within our local communities and are customized for each student’s career goals. The internship track is offered at the Vail Valley at Edwards and Summit (Breckenridge/Dillon) Campuses. Learn more about the internship track.
Students must demonstrate college-level proficiency in composition, reading, and mathematics as prerequisites for certain courses within this program. Skills in these areas may affect the sequence of courses in which students can enroll and may also extend the time required to complete the program. For more details, see the Academic Placement and Testing section.
This curriculum includes many of the courses in the Associate of Applied Science degree in Restaurant and Culinary Management and the Certificates of Occupational Proficiency in Production Cook I & Production Cook II , and Sustainable Cuisine Operations I & Sustainable Cuisine Operations II . Additionally, the AAS degree courses fulfill many of the requirements for the Bachelor of Applied Science (BAS) - Leadership & Management . Please see an advisor.
Students should work with an advisor for a recommended sequence of courses.
Learn more about the Culinary Arts Program
