{"@id":"https://credentialengineregistry.org/resources/ce-a9576b3f-9e35-4c89-8fb7-37bb95f51a3f","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-a9576b3f-9e35-4c89-8fb7-37bb95f51a3f","ceterms:name":{"en-US":"Associate of Arts Degree in Culinary Arts"},"ceterms:keyword":{"en-US":["Culinary Arts"]},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-3ff16082-ce39-4806-a90a-178f739f0308"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-3ff16082-ce39-4806-a90a-178f739f0308"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Culinary Arts department at LATTC has the proud history of being one of the oldest cooking schools in the nation. The program offers an extensive \"hands on\" and theory based culinary arts education that prepares students to enter the highly competitive hospitality industry. The department hosts professional industry-seasoned chefs as faculty, bringing their experiences from around the world. In addition to rigorous classroom instruction, students are trained in a working foodservice facility while attending classes. The Culinary Arts Associate in Arts degree and Certifi cate of Achievement are recognized and accredited by the American Culinary Federation Educational Foundation (ACFEF). On graduating from the LATTC Culinary Arts program, students are qualifi ed to work as cooks, line cooks, caterers, private chefs, chef assistants, and sous chefs. The Culinary Arts program has successfully prepared students for the hospitality industry for many years. By fulfi lling the program requirements, students will possess a working foundation of skills necessary to work in a professional industry kitchen. Within the program, students will illustrate a working foundation of a professional industry kitchen. Students are profi cient in cooking techniques and terminology including meat fabrication and cookery, hot and cold sauce preparation, vegetable identifi cation and production, task organizing and time management. Successful students will graduate with a working knowledge of culinary nutrition and fundamental management skills, as well as National Restaurant Association Serve Safe Certifi cation.\n\nPlease see the college Catalog for the most up-to-date description."},"ceterms:accreditedBy":["_:ad352f95-3fda-4946-95c9-067d36586d50"],"ceterms:dateEffective":"1901-01-01","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://www.lattc.edu/academics/pathways","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P20M"}],"ceterms:availabilityListing":["https://www.lattc.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=12.0503","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."}}]}