{"@id":"https://credentialengineregistry.org/resources/ce-06e9b284-e57d-4542-96fd-b05bcddc4593","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-06e9b284-e57d-4542-96fd-b05bcddc4593","ceterms:name":{"en-US":"Culinary Arts - AAS"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-678dabaa-4936-4812-9736-c1d53eaffbfd"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"Provides opportunities for students to build character, leadership, and technical skills necessary for success in the global hospitality and tourism industry. For a four-year degree in Hospitality Management, continue into the Bachelor of Science in Culinary Arts degree.\r\n\r\nProgram Learning Outcomes\r\nUpon successful completion of this program, students should be able to:\r\n\r\nExecute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.\r\nRelate restaurant operations and scenarios to FDRP standards and procedures.\r\nBased on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment\r\nBased on NRA standards, decide how to handle various types of food in order to prevent food borne illness.\r\nIncorporate professional work behaviors to complete 300 hours of supervised internship.\r\nOrganize examples of various segments (Non-Commercial, Lodging, Sports \u0026amp; Leisure, Restaurant, Casino) and job opportunities in the Hospitality Industry."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Culinary Arts - AAS"},"ceterms:price":21135.0,"ceterms:currency":"USD","ceterms:costDetails":"https://catalog.hfcc.edu/programs/culinary-arts-associate-applied-science-associate-applied-science","ceterms:description":{"en-US":"The program's total cost of tuition and required fees, assuming normal time to completion. Examples: Athletic center fees, technology fees, and lab fees."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:AggregateCost","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Aggregate Cost"},"ceterms:targetNodeDescription":{"en-US":"Sum of direct costs."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"35-1011.00","ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"35-2014.00","ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}}],"ceterms:subjectWebpage":"https://catalog.hfcc.edu/programs/culinary-arts-associate-applied-science-associate-applied-science","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:PostSecondaryLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Post-Secondary Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for those who have completed secondary level school programs or equivalent."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","HasValue":true,"ceterms:exactDuration":"P96W"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  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."}}]}