{"@id":"https://credentialengineregistry.org/resources/ce-75816367-b9b3-498d-a7c1-b7ee3729a87d","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-75816367-b9b3-498d-a7c1-b7ee3729a87d","ceterms:name":{"en-US":"Culinary Arts"},"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:condition":{"en-US":["No Prerequisite"]},"ceterms:description":{"en-US":"To earn this credential the following program is one that would satisfy this requirement."},"ceterms:targetLearningOpportunity":["https://credentialengineregistry.org/resources/ce-ad074599-ea16-4d6f-8688-d1b2bcb5e5e4"]}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-ec87cde9-0d1b-4a38-a2bf-7ee19c76976d"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food supplies and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chef's menu.The Culinary Arts AAS Degree and Culinary Arts Diploma programs are accredited by the American Culinary Federation Education Foundation's Accrediting Commission (ACFEF). This program prepares students for careers in the food service industry. Courses on food preparation, use of supplies and equipment, safety and sanitation, bakery products, service areas, inventory control and storeroom procedures."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:price":11325.0,"ceterms:currency":"USD","ceterms:costDetails":"http://www.saintpaul.edu","ceterms:description":{"en-US":"Estimated total Minnesota resident tuition and fees for all program required courses are shown. Books and supply expenses and tuition and fees for developmental courses or prerequisite courses are not included.Depending upon the courses taken, students ma"},"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"}}}],"ceterms:subjectWebpage":"http://www.saintpaul.edu/programs/Pages/culinary-arts.aspx","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"}}}