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/programs/Pages/culinary-arts.aspxWellness and Service ProgramsYesMichael Johnson 21/4/2021 4:17 PM
Culinary Arts Associate of Applied Science Degree
Culinary Arts Diploma
Culinary Arts AASCulinary Arts Diploma
10/28/2016 3:11 PM
ACFEF Accreditation Logo

​​ACFEF Accreditation
The Culinary Arts AAS Degree and Culinary Arts Diploma programs are accredited by the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEF).  

ACFEFAC Program Outcomes Report

Exemplary Status
Saint Paul College’s Culinary Arts AAS degree and Culinary Arts diploma programs are the only Exemplary Status culinary programs in public education in Minnesota.​ Exemplary Status programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.

  • ​Employment Outlook for chefs and head cooks will increase 3.3 percent from 2014 through 2024 in the seven county Minneapolis-Saint Paul, MN area. Data source: Careerwise, 2016​
  • Universal job market
  • Expanding job market
  • Entrepreneurial opportunities
  • ​​Hotels and restaurants 
  • Resorts and private clubs 
  • Catering and corporate dining 
  • Government, school facilities and health care facilities

Potential Employers

 

  • Bon Appetit
  • Radisson Hotels & Resorts
  • The Saint Paul Hotel
  • Lund Food Holdings, Inc.
  • Lake Elmo Inn
  • Dakota Jazz Club & Restaurant
  • Sysco Foods
  • Minneapolis Hilton Towers​
Gainful Employment InfoCulinary Arts Diploma

​​​Sean Jones
sean.jones@saintpaul.edu 

Nathan Sartain
nathan.sartain@saintpaul.edu​

​Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food equipment and supplies. 

Nutritional aspects of healthy cooking are increasingly incorporated into the menu, with chef's ​developing recipes, selecting and using multiple food preparation methods and techniques.​

Graduates of the Culinary Arts Associate of Applied Science (AAS) Degree will be eligible for Certified Culinarian award from the American Culinary Federation, as well as more advanced certificates with requisite culinary industry work experience.

​The Culinary Arts Diploma program prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities.​ 

​Program Delivery Methods
Online, hybrid, traditional in-class courses and hands-on training in state-of-the-art lab on Saint Paul College campus, St. Paul, MN​​.

Culinary Training at Saint Paul College is cohort based and requires full time attendance. Students can expect to spend time on campus about 4 days a week from 7am to 2pm, and an additional one day a week in online classes. Classes are offered in a sequential manner that allows students to build on their skills. For this reason, part-time attendance is not possible.​

Textbook and Supply Costs
Students should expect to spend approximately $1,300.00 for books, uniform and culinary supplies. This cost is in addition to the cost of tuition and fees.​​

​Saint Paul College has transfer articulation agreements between the following program and post-secondary institution for the baccalaureate degree programs listed below. 

For more information please go to ​www.saintpaul.edu/Transfer.​​

Culinary Arts AAS Degree

  • ​BA Individualized Studies, Metropolitan State University
  • BS Culinology, Southwest Minnesota State University

Culnary Arts Program Video
  • ​Foundations of culinary arts, including pastry, butchery, charcuterie and food service
  • Planning nutritional aspects of healthy cooking ​
  • Food Safety and Sanitation
  • Introduction to wines and food pairing 
  • International and regional cuisine and classical cold buffet
  • Cost control and forecasting
  • Restaurant operations and supervisory management ​

​​

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