{"@id":"https://credentialengineregistry.org/resources/ce-196ccb8c-676e-406f-b4ce-cd87a9f135a9","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-196ccb8c-676e-406f-b4ce-cd87a9f135a9","ceterms:name":{"en-US":"Culinary Arts - AAS"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-29ccbab3-83d3-4fa5-82b8-a616ffe4e983"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Advanced Culinary Skills"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Classical European Pastry Arts"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Classical French Cuisine"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Arts I \u0026amp;amp; II"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Externship"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Sanitation and Theory"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Skills Development"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Food Service Management"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"International Cuisine"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Nutrition"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-29ccbab3-83d3-4fa5-82b8-a616ffe4e983"],"ceterms:inLanguage":["en"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:name":{"en-US":"Eastern Maine Community College"},"ceterms:latitude":44.8260177,"ceterms:longitude":-68.7442705,"ceterms:postalCode":"04401","ceterms:addressRegion":{"en-US":"Maine"},"ceterms:streetAddress":{"en-US":"354 Hogan Road"},"ceterms:addressCountry":{"en-US":"United States"},"ceterms:addressLocality":{"en-US":"Bangor"}}],"ceterms:description":{"en-US":"The associate in applied science degree program provides students with a complete and versatile background in culinary arts. Students study Classical French, International, American regional cuisines, pastry arts, tableside cookery, advanced garde manger production, and other culinary topics. Students learn to apply this knowledge through hands-on experience in the kitchen and dining room and operate the school's in-house restaurant as part of their second year of studies. Graduates work as cooks, chefs, sous chefs, kitchen managers and the like. They may also choose to transfer to four-year college programs.\n\nGraduates will have the opportunity to become certified in the areas of ServSafe Sanitation through the Educational Foundation of the National Restaurant Association and Food and Beverage Management through the Educational Institute of the American Hotel and Lodging Association Educational Institute."},"ceterms:industryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.census.gov/naics/","ceterms:targetNode":"https://www.census.gov/naics/?input=7225\u0026year=2022\u0026details=7225","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":1337.3,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.emcc.edu/wp-content/uploads/2020/12/Culinary-Arts-FY2021-Cost-Sheet.pdf","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: $96.00 per credit hour; Out-of-State tuition rate: $192.00 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":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Mixed Fees"},"ceterms:targetNodeDescription":{"en-US":"The sum of fees that are not identified individually."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":2000.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.emcc.edu/wp-content/uploads/2020/12/Culinary-Arts-FY2021-Cost-Sheet.pdf","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: $96.00 per credit hour; Out-of-State tuition rate: $192.00 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":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Learning Resource"},"ceterms:targetNodeDescription":{"en-US":"Cost for one or more learning resources."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":4300.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.emcc.edu/wp-content/uploads/2020/12/Culinary-Arts-FY2021-Cost-Sheet.pdf","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: $96.00 per credit hour; Out-of-State tuition rate: $192.00 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:Meals","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Meals"},"ceterms:targetNodeDescription":{"en-US":"Cost for meals while participating in the learning opportunity."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":2976.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.emcc.edu/wp-content/uploads/2020/12/Culinary-Arts-FY2021-Cost-Sheet.pdf","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: $96.00 per credit hour; Out-of-State tuition rate: $192.00 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":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Tuition"},"ceterms:targetNodeDescription":{"en-US":"Cost for teaching and instruction."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":4500.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.emcc.edu/wp-content/uploads/2020/12/Culinary-Arts-FY2021-Cost-Sheet.pdf","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: $96.00 per credit hour; Out-of-State tuition rate: $192.00 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":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Room or Residence"},"ceterms:targetNodeDescription":{"en-US":"Cost for room, residence or boarding."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"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:framework":"https://www.onetcenter.org/taxonomy.html","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.onetcenter.org/taxonomy.html","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. May order supplies, keep records and accounts, price items on menu, or plan menu."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"First-Line Supervisors of Food Preparation and Serving Workers"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"}}],"ceterms:subjectWebpage":"https://www.emcc.edu/academics/programs/programs-of-study/culinary-arts","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:SecondaryLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Secondary School or Equivalent"},"ceterms:targetNodeDescription":{"en-US":"Intended for those attending secondary (high-school) level programs."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P2Y"}],"ceterms:availabilityListing":["https://www.emcc.edu/discover-emcc/emcc/campus"],"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:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"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."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","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=56","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Chef Training"}}]}