 Basic Degree Programs:
 Requirements:
- Have already earned a Bachelor's Degree from an accredited institution.
- Mostly take from one to more years.
- Generally the programs are by terms.
- Usually, is required to pay tuitions and fees; being sometimes not allow financial aid.
- May need to present an active National Restaurant Association and/or sanitation certificate.
Benefits:
- The students at the end will earn an Associate's Degree.
- Improve your culinary passion and abilities.
- Opportunity to receive transfer credit in their studies.
- Students will take fundamentals and principles courses related to their professional studies.
- They will take advanced techniques courses related with other professional studies.
- Finally, they must use skills acquired by participating through co-op learning experience and on-the job training to provide practice and experiences inside the kitchen.
Some Courses:
- Sauces and Soups.
- Essentials of Dining Room.
- Traditional European Cuisine.
- New World Cuisine.
- Food Safety and Sanitation Management.
- Introduction to Career Management.
- Nutrition and Sensory Anlysis.
- Purchasing and Product Identification.
- Skills of Meatcutting.
- Introduction to Menu Planning and Cost Controls.
- Fundamentals of Food Service Production.
- Advanced Dining Room Procedures.
- International Cuisine.
- Personalized Nutrition Management.
- Principles of Career Management.
Advance Degree Programs:
Requirements:
- Experience in the culinary industry.
- Work in the food service industry for 3 - 5 years at least.
- Complete extensive food service courses.
- Be a high school graduate or current high school senior.
- Sometimes, there could be an admission exam to the University.
- May required two letters of recommendation from industry employers.
- Once the program has been paid, it is non-refundable.
Benefits:
- Useful to accelerate an Associate's Degree.
- Have hands on learning experience at a University.
- Have on-the-job experience at an off campus site.
- Covers hot and cold food production; baking and storeroom procedures; stocks and sauces, dining room and kitchen services, cutting, and nutrition.
Some Courses:
- Traditional European Cuisine.
- Nutrition and Sensory Anlysis.
- International Cuisine.
- Principles of Career Management.
- Skills of Meatcutting.
- Introduction to Menu Planning and Cost Controls.
- New World Cuisine.
- Food Safety and Sanitation Management.
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