The Bachelor of Applied Science (BAS) in Culinary Arts degree is administered in an accelerated structure to meet industry demand. This degree builds upon the Associate of Applied Science (AAS) in Culinary Arts. Advanced culinary techniques, business courses and management courses for full-service careers in today’s food service and hospitality industries is covered. Individuals learn the skill set necessary to work in and operate culinary facilities. While a passion for the art of cooking is important, good management and interpersonal skills are essential.
Student Learning Outcomes
Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiency. Utilize culinary management tools. Assess the legal risks associated with the culinary/hospitality industry business practices, then compose and evaluate appropriate risk management techniques. Analyze financial, marketing and operational strategies to determine viability in a culinary/hospitality operation. Demonstrate effective and appropriate communication in written, oral, graphic/visual and/or interpersonal forms across a diverse audience.
21 January 2025
Moapa Valley Center
2400 N. St. Joseph St.,
LOGANDALE,
Nevada,
89021, United States
21 January 2025
North Las Vegas Campus
3200 East Cheyenne Avenue,
NORTH LAS VEGAS,
Nevada,
89030, United States
Students are required to have international qualification equivalent to U.S. High School diploma. English Proficiency Admission Requirements: IELTS 6.0, TOEFL 61 iBT; Duolingo: 90.
Application Deadline: Fall - 1st July, Spring - 15th November, Summer Deadline - 15th Apr.
*There may be different IELTS requirements depending on your chosen course.