{"@id":"https://credentialengineregistry.org/resources/ce-005a9dd6-aba0-4288-a54e-76f48d306810","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-005a9dd6-aba0-4288-a54e-76f48d306810","ceterms:name":{"en-US":"Culinary Arts - AAS"},"ceterms:naics":["7225"],"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-08c42278-118d-4062-a8e2-06dd5d21d2fe"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Advanced Cooking Specialties"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Advanced Pastry and Baking"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Basic Baking"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Basic Food Preparation"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Buffet Preparation Techniques"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Arts"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Skills"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Externship"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Food and Beverage Purchasing"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Food Service Management"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Human Resource Management"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Planning/Dining Room Service"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-08c42278-118d-4062-a8e2-06dd5d21d2fe"],"ceterms:inLanguage":["en"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:name":{"en-US":"Southern Maine Community College"},"ceterms:latitude":43.6490443,"ceterms:longitude":-70.2286139,"ceterms:postalCode":"04106","ceterms:addressRegion":{"en-US":"Maine"},"ceterms:streetAddress":{"en-US":"2 Fort Rd."},"ceterms:addressCountry":{"en-US":"United States"},"ceterms:addressLocality":{"en-US":"South Portland"}}],"ceterms:description":{"en-US":"As the third-largest national industry and the largest in the state of Maine, the food industry estimates more than 60,000 additional chefs will be needed each year in the United States. SMCC's Culinary Arts program offers instruction in food preparation and service to supply these demands. The program curriculum covers all aspects of fundamental food preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, dining room service and more. Related instruction gives emphasis to management techniques, including inventory control, culinary mathematics, personnel and business management, bookkeeping, accounting and menu planning. General education with coursework in English, math and social science and a 400-hour externship rounds out the program. Opportunities for graduates are wide ranging in all areas of both direct food preparation and related management in the food service field.\n\nGraduation Outcomes:\n\n•\tDemonstrate the proper application of dry, moist and combination cooking methods to a variety of food products and test those products for doneness.\n•\tDemonstrate knife cuts and portion control.\n•\tDemonstrate current food service sanitation procedures.\n•\tServe food according to professional industry standards.\n•\tCalculate costs and apply procedures in order to run a cost-effective food service establishment.\n•\tCreate menus that incorporate menu-planning principles that maximize sales and profits.\n•\tProduce a variety of bakery products using standard baking procedures and evaluate the products based on method, timing, appearance, texture, cell structure and overall eating quality."},"ceterms:accreditedBy":["https://credentialengineregistry.org/resources/ce-e8e1933d-47f8-44ad-80e3-3b3b8b0d29c6"],"ceterms:industryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.census.gov/eos/www/naics/","ceterms:targetNode":"https://www.census.gov/cgi-bin/sssd/naics/naicsrch?code=7225\u0026search=2017","ceterms:codedNotation":"7225","ceterms:frameworkName":{"en-US":"NAICS"},"ceterms:targetNodeName":{"en-US":"Restaurants and Other Eating Places"},"ceterms:targetNodeDescription":{"en-US":"Restaurants and Other Eating Places"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Restaurants and Other Eating Places"}}],"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":3149.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.smccme.edu/admissions-aid/tuition-fees","ceterms:description":{"en-US":"The costs for this Credential include an estimate for the first academic year as a full time student. In-State tuition rate: $94.00 per credit hour; Out-of-State tuition rate: $188.00 per credit hour; In-state and Out-of-State totals include: tuition, administration fees, program specific and/or technology fees, books and supplies, as well as all fees associated with program costs. Prices are subject to change."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:Tuition","ceterms:frameworkName":{"en-US":"CostType"},"ceterms:targetNodeName":{"en-US":"Tuition"}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":1292.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.smccme.edu/admissions-aid/tuition-fees","ceterms:description":{"en-US":"The costs for this Credential include an estimate for the first academic year as a full time student. In-State tuition rate: $94.00 per credit hour; Out-of-State tuition rate: $188.00 per credit hour; In-state and Out-of-State totals include: tuition, administration fees, program specific and/or technology fees, books and supplies, as well as all fees associated with program costs. Prices are subject to change."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:MixedFees","ceterms:frameworkName":{"en-US":"CostType"},"ceterms:targetNodeName":{"en-US":"Mixed Fees"}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":897.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.smccme.edu/admissions-aid/tuition-fees","ceterms:description":{"en-US":"The costs for this Credential include an estimate for the first academic year as a full time student. In-State tuition rate: $94.00 per credit hour; Out-of-State tuition rate: $188.00 per credit hour; In-state and Out-of-State totals include: tuition, administration fees, program specific and/or technology fees, books and supplies, as well as all fees associated with program costs. Prices are subject to change."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:LearningResource","ceterms:frameworkName":{"en-US":"CostType"},"ceterms:targetNodeName":{"en-US":"Learning Resource"}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":5750.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.smccme.edu/admissions-aid/tuition-fees","ceterms:description":{"en-US":"The costs for this Credential include an estimate for the first academic year as a full time student. In-State tuition rate: $94.00 per credit hour; Out-of-State tuition rate: $188.00 per credit hour; In-state and Out-of-State totals include: tuition, administration fees, program specific and/or technology fees, books and supplies, as well as all fees associated with program costs. Prices are subject to change."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:RoomOrResidency","ceterms:frameworkName":{"en-US":"CostType"},"ceterms:targetNodeName":{"en-US":"Room or Residence"}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":3450.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.smccme.edu/admissions-aid/tuition-fees","ceterms:description":{"en-US":"The costs for this Credential include an estimate for the first academic year as a full time student. In-State tuition rate: $94.00 per credit hour; Out-of-State tuition rate: $188.00 per credit hour; In-state and Out-of-State totals include: tuition, administration fees, program specific and/or technology fees, books and supplies, as well as all fees associated with program costs. 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May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.bls.gov/soc/","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1012.00","ceterms:codedNotation":"35-1012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"First-Line Supervisors of Food Preparation and Serving Workers"},"ceterms:targetNodeDescription":{"en-US":"Directly supervise and coordinate activities of workers engaged in preparing and serving food."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.bls.gov/soc/","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. 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Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=55","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=55","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Chef Training"}}]}