Aas culinary arts management in Morrisville state college

The Culinary Arts Management program combines classroom time, laboratory learning, hands-on experience and cooperative work experiences with a goal of developing students who are both ready for the world of work or for transfer to an upper-level curriculum. The program has a foundation in culinary arts courses focusing on basic skills, garde manger, meat/seafood/poultry fabrication, stocks, sauces, soups, baking and pastry. Students will also progress through management and business classes to a final semester capstone course where they will assist in the operation of the kitchen at the Copper Turret Restaurant in the Village of Morrisville.

Official high school transcripts, One Letter of Recommendation, Test scores: ACT, SAT, IELTS, TOEFL

Clinical Dietetics, Food and Nutrition Management, Public Health Nutrition, Education and Research, Consultant/Private Practice, Related Health Professionals (e.g. M.D., PA, etc.), Business and Industry.

1st Jul