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Culinary Arts, AS

Keiser University

This program is available in the following Florida campuses:

Melbourne Campus, Sarasota Campus, Tallahassee Campus

The Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience.  Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced.  The curriculum includes an externship to prepare students for entry-level positions in the foodservice industry.

culinary logoKeiser University Center for Culinary Arts is accredited by the American Culinary Federation. Its Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation and hands-on experience. Students acquire professional knowledge of food, its preparation and handling and cooking from basic to advanced. The curriculum includes an externship to prepare students for entry-level positions in the foodservice industry.

World Association of Chefs SocietiesKeiser University’s Culinary Arts program has been accepted by the World Association of Chefs Societies (WACS) into their Recognition of Quality Culinary Education program.

Program Goals

The following goals are designed to meet Keiser University’s mission:

  • To provide students with skills needed for cooking wholesome, attractive, food preparations
  • To create an environment that nurtures the ability to become successful in the food service industry
  • To prepare students for entry-level employment in the food foodservice industry

Program Objectives

The following objectives are designed to meet Keiser University’s mission and its objectives:

  • Follow a daily production schedule, identify purchasing specification and follow a baking formula to obtain consistent results in quality and quantity.
  • Receive, store, and issue food in a cost effective manner as to reduce waste and minimize contamination.
  • Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation.
  • Provide guest satisfaction that strives to meet and exceed instructor and guest expectations.
  • Work in a safe and sanitary manner in accordance with the Florida Food Code.
  • Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.

Prerequisites for Major Courses

None.

Program Outline

To receive an Associate of Science degree in Culinary Arts, students must earn 72.0 credit hours. Program requirements are as follows:

Lower Division Courses

Culinary Arts Major Courses (48.0 credit hours)
Farm to Fork 3.0 credit hours
Baking 3.0 credit hours
Mise en Place 3.0 credit hours
Principles of Food 3.0 credit hours
The Craft 3.0 credit hours
American Regional Cuisine 3.0 credit hours
Classical French Cuisine 3.0 credit hours
International Cuisine 3.0 credit hours
Pastries and Desserts 3.0 credit hours
Garde Manger I 3.0 credit hours
Supervision and Cost Controls 3.0 credit hours
Dining Room Service 3.0 credit hours
Culinary Arts Externship 12.0 credit hours
Behavioral Science (3.0 credit hours)
Strategies for Success 3.0 credit hours
American History Pre 1876 3.0 credit hours
American History Since 1876 3.0 credit hours
Introduction to Psychology 3.0 credit hours
Sociology 3.0 credit hours
Communications (3.0 credit hours)
Speech Communications 3.0 credit hours
Computers (3.0 credit hours)
Introduction to Computers 3.0 credit hours
English (3.0 Credit Hours)
English Composition I 3.0 credit hours
English Composition II 3.0 credit hours
Humanities/Fine Arts (3.0 credit hours)
American Literature 3.0 credit hours
English Literature 3.0 credit hours
Mathematics (3.0 credit hours)
Intermediate Algebra 3.0 credit hours
Natural Science (6.0 credit hours)
General Biology 3.0 credit hours
General Biology Laboratory 1.0 credit hours
Environmental Science 3.0 credit hours
Advanced Biology 3.0 credit hours
Advanced Biology Laboratory 1.0 credit hours
General Marine Biology 3.0 credit hours
General Chemistry 3.0 credit hours
General Chemistry Laboratory 1.0 credit hours
Advanced Chemistry 3.0 credit hours
Advanced Chemistry Laboratory 1.0 credit hours

Credit hours in parentheses indicate the required number of credit hours in each discipline.

Program Outcomes

Please click here to view the Program Outcomes Chart.