{"@id":"https://credentialengineregistry.org/resources/ce-2538320d-2fb4-4cb0-aede-976a4e3b2835","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-2538320d-2fb4-4cb0-aede-976a4e3b2835","ceterms:name":{"en-US":"AAS  in Culinary Arts"},"ceterms:naics":["722511"],"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-7bd193db-b22b-4592-9ae0-1c043604ea24"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-7bd193db-b22b-4592-9ae0-1c043604ea24"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Culinary Arts program of Bishop State Community College provides organized, specialized learning experiences to prepare students for occupations within the food service industry. The program gives students an opportunity to develop a wholesome attitude toward the preparation and servicing of nutritious food, combined with the technical expertise needed to succeed. Upon completion, students should be able to illustrate sufficient knowledge, understanding and proficiency of the fundamentals required for those in the food service industry. They should demonstrate effective utilization of tools and equipment used and be able to conform to standards necessary for employment."},"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=722511\u0026search=2017","ceterms:codedNotation":"722511","ceterms:frameworkName":{"en-US":"NAICS"},"ceterms:targetNodeName":{"en-US":"Full-Service Restaurants"},"ceterms:targetNodeDescription":{"en-US":"Full-Service Restaurants"}}],"ceterms:dateEffective":"1991-08-22","ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.bls.gov/soc/","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.bls.gov/soc/","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-9099.00","ceterms:codedNotation":"35-9099.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Preparation and Serving Related Workers, All Other"},"ceterms:targetNodeDescription":{"en-US":"All food preparation and serving related workers not listed separately."}}],"ceterms:subjectWebpage":"http://catalog.bishop.edu/preview_program.php?catoid=8\u0026poid=311\u0026returnto=396","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"PT1455H"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"CredentialStatus"},"ceterms:targetNodeName":{"en-US":"Active"}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery"},"ceterms:targetNodeName":{"en-US":"In-Person Only"}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=55","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."}}]}