Associate of Applied Science Culinary Management
The Associate of Applied Science (AAS) Culinary Management program offers chef training (basic and advanced) as well as restaurant management skills. After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in garde manger and a la carte cooking. Students will have the opportunity to choose between a local or distant externship during their final term in the program. The graduate will have the necessary training to work in a variety of culinary positions such as sous chef, garde manger, kitchen supervisor, and restaurant manager.
This program will allow the student to transfer into the Bachelor of Applied Science in Hospitality and Tourism program at Southern Oregon University (SOU) with junior standing for registration purposes. The articulated SOU Hospitality and Tourism Management degree will require an additional (9) credits in humanities, (4) credits in social sciences, and (11) credits in science to meet SOU's University Studies Requirements.