{"@id":"https://credentialengineregistry.org/resources/ce-0cd2ce16-d98b-49c7-ac31-654e963ee67b","@type":"ceterms:AssociateOfAppliedScienceDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-0cd2ce16-d98b-49c7-ac31-654e963ee67b","ceterms:name":{"en-US":"Culinary Arts Program, A.A.S."},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-fe60bc94-5aa8-410c-9f2c-da21130a3c6b"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Requires"},"ceterms:creditValue":[{"@type":"ceterms:ValueProfile","schema:value":60.0,"ceterms:creditUnitType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CreditUnit","ceterms:targetNode":"creditUnit:SemesterHour","ceterms:frameworkName":{"en-US":"Credit Unit"},"ceterms:targetNodeName":{"en-US":"Semester Hour"},"ceterms:targetNodeDescription":{"en-US":"Credit that is issued or accepted at a semester level."}}]}],"ceterms:description":{"en-US":"Condition for Culinary Arts Program, A.A.S."},"ceterms:targetCompetency":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-6ed88ca7-dcf5-4636-98c0-c659fe474d8b","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Apply computation skills pertinent to the culinary industry."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-d434059f-dec3-43f8-9c5e-eaa225ca7238","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Apply the standards of sanitation and safety that have been attained upon successful completion of the National Restaurant Association's."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-a19d6771-4e14-4047-aa70-7322d0cc10d7","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Demonstrate a working knowledge of the science of food and of the history of the culinary profession."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-aac882b7-09d2-4d94-bd5f-c08c11487566","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Demonstrate advanced cooking and baking techniques."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-e50f414a-090b-46b1-96c5-5a3dffcc286b","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Demonstrate both customer service and management techniques."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credentialengineregistry.org/resources/ce-7fb51e27-1de1-4171-a597-54529943c426","ceterms:targetNode":"https://credentialengineregistry.org/resources/ce-d79e1a91-3340-43e7-8ff4-ee7b4ded4cb0","ceterms:frameworkName":{"en-US":"Culinary Arts Program, A.A.S.'s Program Learning Outcomes"},"ceterms:targetNodeName":{"en-US":"Serv-Safe Certification."}}]}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-fe60bc94-5aa8-410c-9f2c-da21130a3c6b"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"This program is for the highly motivated career-oriented person who desires to work in a restaurant or other food service establishment as a professional chef. This fast-track, quality training program combines general education studies, career courses and hands-on professional food preparation. Potential employment opportunities exist in food preparation and supervisory positions in restaurants, food catering services, and institutional food services in schools, colleges, hospitals, nursing homes, and business establishment facilities. Prospective students must take the College Placement Test prior to entering the program.  Culinary Courses will run in three-week blocks each semester. Classes are conducted Monday through Thursday, allowing the student the weekend to pursue job opportunities in the field. Challenging externship experiences will be custom-matched to the student's individual career goals. Students have been successfully placed in local restaurants and hotels as well as in Atlantic City and in exciting externships at Disney World and other locations internationally. 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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."}}]}