Cuisine Management (AAT)(Plan Code: CACCMAPT)
Associate in Applied Technology
Program Details
Do you have a passion for cooking? Could you see taking this passion beyond your home kitchen and into a professional kitchen? Whether you aspire to be an executive chef, a catering manager, a restaurant manager or open your own food-related small business, the Cuisine program at the Tod and Maxine McClaskey Culinary Institute will prepare you for a range of career opportunities. Our new facility gives you hands-on experience in a production kitchen, retail bakery, food kiosks and a full-service dining room. Our exceptional faculty bring years of real-world experience as well as teaching expertise in professional cooking, and management theory and practice that you need to stand out to potential employers. Our program concludes with an internship experience in a professional baking and pastry arts industry setting, allowing you to get professional experience and industry references to launch your career. Are you still determining if this career path is right for you? Explore all the degree and certificate programs in the Business and Entrepreneurship Area of Study online. There are free resources available to you in Career Services that will help you explore job opportunities that interest you. Additionally, you'll have access to free tutoring available to make sure you have the support you need to be successful throughout your program.
Cuisine Management (AAT)(Plan Code: CACCMAPT) Pathways
Pathways listed below are for the catalog year 2026-2027. Maps for previous years are available on each pathway page. What is a catalog year?
Learning Outcomes
Learning outcomes help you work towards your educational goals.
- Apply teamwork, workplace ethics, customer service and communications in the workplace.
- Apply the basics of classical, modern, and healthy cooking techniques.
- Demonstrate advanced storeroom inventory, management, purchasing and quality control.
- Demonstrate basic measuring, conversion, food costing and yield management practices.
- Demonstrate cook to order practices with American and International cuisine.
- Demonstrate effective management skills.
- Demonstrate professional cooking skills and skills in menu and recipe interpretation and conversion, proper cooking methods, plating and saucing principles to carry out complete dinner and/or banquet service.
- Demonstrate proper kitchen sanitation, safety and professionalism in the workplace.
- Identify and demonstrate proper use of kitchen tools and equipment.
- Identify and describe a variety of food ingredients and specifications with focus on sustainable, organic, nutritional needs; specialty diets; and aspects of vegetarian and veganism.