Jun 26, 2022  
2022-2023 Catalog 
    
2022-2023 Catalog

Culinary Arts (AAS)


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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 . 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

General Education Requirements


15 Credits

Additional Program Requirements


11-12 Credits

Complete the requirements for either the Internship or Apprenticeship tracks
(choose one group)

Internship Track


11 Credits, 6 Credits must be from internship/practicum courses

Minimum Hours Required


Minimum Credits Required (60-61)

Minimum Contact Hours Required Internship Track (1137.5 - 1145)
Minimum Contact Hours Required Apprenticeship Track (3530.5 - 3538)

Note:


State Guaranteed Transfer Course

Applies to CMC AA/AS/AGS Degrees

Not all programs/courses are available at every campus and may require travel to another campus or access via technology-enabled learning (video-conferencing, hybrid, or online).

 

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