{"@id":"https://credentialengineregistry.org/resources/ce-7d793425-9c7c-4678-8b7d-beb652338ccd","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-7d793425-9c7c-4678-8b7d-beb652338ccd","ceterms:name":{"en-US":"Associate of Science Degree in Culinary Arts"},"ceterms:keyword":{"en-US":["Cooking","Related Culinary Arts"]},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-05bdb5ce-da53-4fd5-819e-890a4bb0323e"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-05bdb5ce-da53-4fd5-819e-890a4bb0323e"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Associate in Science degree in Culinary Arts is designed to qualify students for employment in occupations in the growing food industry. The program provides students with theory and practical experience. Students completing the program will be able to enter careers as cooks in restaurants, hotels, school food service programs, and catering companies, as well as in other areas of hospitality including food sales and consulting, and in entry level management.\n\nPlease see the college Catalog for the most up-to-date description."},"ceterms:accreditedBy":["_:a08bcb80-7662-4d04-8d1d-783d89135659"],"ceterms:dateEffective":"2012-08-01","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."}}],"ceterms:subjectWebpage":"https://la-harbor.programmapper.com/academics","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P20M"}],"ceterms:availabilityListing":["https://www.lahc.edu"],"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=55","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.05","ceterms:codedNotation":"12.05","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts and Related Services"},"ceterms:targetNodeDescription":{"en-US":"Instructional content for this group of programs is defined in codes 12.0500 - 12.0599."}}]}