Associate in Culinary Arts

The AACA Associate in Culinary Arts is a comprehensive program of culinary fundamentals combined with key elements in hospitality management and general education that is designed to prepare you for an exciting career in the culinary or hospitality industry. The Associate program is formulated for students who plan on working towards a management position in the culinary industry or starting their own business.

A Comprehensive Education

At AACA, you will also receive additional hands-on experience during an in-field internship, a cooperative effort between the Academy and the professional community surrounding our new, industry-standard campus facilities.

American Academy of Culinary Arts is a member of the National Restaurant Association and the American Hotel & Lodging Association.

Key Skills
Tuition, Loan Debt and Graduate Information
    • Basic knife skills
    • The fine art of sauce making
    • Principles of nutrition
    • Food safety and sanitation
    • Club and restaurant management
    • Hospitality supervision
    • Kitchen Design
    • Planning a healthy menu
    • Culinary and baking terminology
    • Plate presentation and creativity
    • The chemistry of baking
    • Matching specific wines to complement certain foods
    • Envisioning new concepts in restaurant experiences
    • Re-interpret classic recipes with your own deliciously different approach
    • Career planning and much more
  • Upon successful completion of the program, you will be awarded your Associate Degree in Culinary Arts and be prepared to sit for certification exams in a number of key areas, including sanitation and food safety.

    • Advanced Intercontinental Cuisine
    • Baking and Pastry Fundamentals
    • Club & Restaurant Management
    • Culinary Elements of Wines and Spirits
    • Effective Kitchen Design Principles
    • Fundamental Concepts of Cooking, Sanitation and Safety
    • Fundamentals of Classical Cuisine/Garde Manger
    • Hospitality Supervision
    • Introduction to Culinary Arts
    • Introduction to Fish/Shellfish and Meats
    • Nutrition and Menu Planning
    • Purchasing and Cost Control


    • Career Development
    • Critical Thinking
    • Cultural Diversity
    • Effective Speech
    • English Composition 1 and 2
    • Human Relations in Organizations
    • Principles of Mathematics
    • Psychology
    • Steps to Career Success 1 and 2

    AACA Culinary Arts students
    receive additional hands-on
    experience during their in-field

  • The focus of this Associate program is designed to prepare motivated students for a diverse and growing range of careers in kitchens and hospitality institutions, including:

    • Restaurants
    • Bakeries
    • Country Clubs
    • Cruise Ships
    • Hotels & Resorts
    • Schools
    • Food & Beverage Companies
    • Casinos
    • Catering Companies
    • Grocery Stores
    • Hospitals and many others
    • Chef de Cuisine
    • Kitchen Manager
    • Caterer
    • Pastry Chef or Patissier
    • Sate Chef
    • Butcher
    • Sous Chef
    • Service Manager
    • Fry Cook
    • Food Stylist
    • Chef Saucier and many others
  • For graduation rates and other important consumer information regarding this program, please click on the link below:

    United States Department of Education Gainful Employment Data

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Mardi Gras at AACA

It was just like Bourbon Street in the kitchens of the American Academy of Culinary Arts on Saturday February 21. Chef Hart and his students hosted the Chaine Des Rotisseurs society for a Mardi Gras gourmet brunch that would make any gourmand from the Big Easy proud.