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The Associate of Science in Culinary Arts prepares students with a market-driven, competency-based education delivered by faculty with appropriate credentials and industry experience. This program prepares graduates for entry-level positions such as baking and pastry cook, garde manger cook, and station chef. The length of the program is seven [7], eleven [11] week quarters. |
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Andrea Larson
Ph.D., University of Hannover, Germany
Richard Rostron CHE
B.S., Arizona State University
Lucia Mawhinney
A.S., The Art Institute of Fort Lauderdale
Thomas Menchak
A.S., Culinary Institute of America
Peter Babcock CEPC, CHE
B.S., Lynn University; A.S., Culinary Institute of America
Klaus Friedenreich CMC, AAC, CHE
Certified Master Chef; Certified Hospitality Educator; Culinary College, Kassel, Germany
Sheila Getman CC, CHE
B.S., The Art Institute of Fort Lauderdale
Dennis Ortiz CEC, CHE, CCE
B.B.A., Iona College
Robert Sobkowski CHE
Certified Executive Pastry Chef, American Culinary Federation; A.S., New England Institute of Technology
Andrew Trousdale
Certificates, Carlett Park College of Technology, Union of Lancashire and Cheshire Institutes, Royal Institute of Public Health & Hygiene
Pamela Williams CHE
Certified Executive Chef, American Culinary Federation; A.S., Culinary Institute of America |
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