Culinary Arts, AAS

Culinary Arts - Associate of Applied Science (ECC code: CULINARYARTS.AAS)

The Culinary Arts program offers an Associate of Applied Science (AAS) Degree and is taught through a block schedule of course sequencing. The curriculum centers on “hands on” learning in our professional culinary kitchen taught by qualified chefs, pastry chefs and instructors. The ACF credentialed faculty work closely with students through course titles, such as Fundamentals of Kitchen, Fish and ID, Baking I & II, and many other comprehensive classes honing the student for a career in the field of culinary. Since the culinary industry is a dynamic field, the program continuously updates and revises curriculum, training methods, equipment and staff to keep our students the choice of regional employers. 

Extra-Curricular/Cocurricular Opportunities at ECC: Students will join ACF (American Culinary Federation) after entering into their second year of the program. Upon membership acceptance students are strongly encouraged to join the local ACF Chapter, St. Louis Chefs de Cuisine; a great network pathway for aspiring chefs. All Culinary students have an opportunity to participate in DECA. ECC-DECA has competed regionally and nationally enjoying trips to Washington D. C. and New York.