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
Certifications
Courses
Employment
Careers
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.

    • Baking and Pastry Fundamentals
    • Fundamental Concepts of Cooking, Sanitation and Safety
    • Principles of Mathematics
    • Steps to Career Success 1
    • Introduction to Culinary Arts
    • Purchasing and Cost Controls
    • Hospitality Supervision
    • Critical Thinking
    • Introduction to Fish/Shellfish and Meats
    • Nutrition and Menu Planning
    • English Composition 1
    • Effective Kitchen Design Principles
    • Fundamentals of Classical Cuisine/Garde Manger
    • English Composition 2
    • Club & Restaurant Management
    • Culinary Elements of Wines & Spirits
    • Advanced Intercontinental Cuisine
    • Human Relations in Organizations
    • Effective Speech
    • Career Development
    • Advanced Cooking and Pastry
    • Cultural Diversity
    • General Education Elective
    • Steps to Career Success 2
    • Internship
    • General Education Elective
  • 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

calendar Upcoming Events & Announcements All Announcements

AACA Announces Culinary Cookoff Winners

The American Academy of Culinary Arts held a cooking competition in the AACA Culinary Center November 23. Students from across the region participated in the event.

Event

PTI Announces The American Academy of Culinary Arts

PTI has announced plans for The American Academy of Culinary Arts (AACA), where great chefs prep. The academic philosophy of the college’s new culinary school is to provide students with the fundamental knowledge, skills practice and kitchen experience to become the “great American chef.”