{"@id":"https://credentialengineregistry.org/resources/ce-978b3c7c-b456-4618-b5ca-d7306beec744","@type":"ceterms:AssociateOfAppliedScienceDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-978b3c7c-b456-4618-b5ca-d7306beec744","ceterms:name":{"en-US":"Culinary Arts Associate in Applied Science"},"ceterms:keyword":{"en-US":["Associate Degree","Culinary","Culinary Arts","Culinary Arts Associate in Applied Science","Degree"]},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-d7fb8c2b-d92a-4c0a-bbde-f58118d34b69"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"12.0503"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training."}}],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"NCC's associate degree program delivers a holistic approach to education. Learn the classical methods of preparing food and menu planning, as well as the basics of working in all types of kitchens. Then, put that culinary theory into practice with nearly 1,000 hours of hands-on experience cooking in labs and on campus and participating in a career-boosting internship. Once youve mastered your culinary training, you'll explore related topics, such as hospitality financial reporting, the principles of restaurant operations and customer service, information technology, and more. Gain a diverse and in-demand skill set by earning an AAS in Culinary Arts at NCC."},"ceterms:dateEffective":"2024-01-14","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."}}],"ceterms:subjectWebpage":"https://www.northampton.edu/education-and-training/programs/culinary-arts.html","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P2Y"}],"ceterms:financialAssistance":[{"@type":"ceterms:FinancialAssistanceProfile","ceterms:name":{"en-US":"Cost \u0026 Financial Aid"},"ceterms:description":{"en-US":"All forms of scholarships and financial aid"},"ceterms:subjectWebpage":"https://www.northampton.edu/cost-and-financial-aid/"}],"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=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."}}]}