Culinary Arts
Culinary Arts is an Associate Degree program offered by Keiser University in Tallahassee, FL. The program takes 24 months to complete.
Program Overview
Keiser University’s Associate of Science degree in Culinary Arts provides comprehensive training across all aspects of professional cooking. The culinary arts program covers essential cooking techniques, from basic food preparation to advanced methods used in fine dining. Culinary students explore American cuisine, Classical French techniques, and international cuisines from around the globe, building a solid foundation in both traditional and contemporary styles. Courses address critical areas including food safety, nutrition, baking techniques, pastry preparation, and food service management. Students also develop practical skills in menu planning, food costs control, and supervision. The final course, a 12-credit externship, gives students hands-on experience in real restaurants or food service operations, connecting classroom learning to professional practice.
The Center for Culinary Arts at Keiser University holds accreditation from the American Culinary Federation, a mark of quality in culinary education. Recognition from the World Association of Chefs Societies (WACS) further validates the program’s commitment to professional standards and global cuisines.
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.
Program GoalsThe program equips culinary arts students with the skills needed to prepare wholesome, visually appealing dishes while fostering techniques that emphasize both quality and presentation. In addition, it creates a supportive learning environment designed to nurture confidence, professionalism, and the ability to succeed in the foodservice industry. Ultimately, this foundation prepares students for entry-level employment by developing the practical knowledge and hands-on experience required in real-world culinary settings.
PrerequisitesNone. The culinary arts program welcomes students from all backgrounds, including recent high school graduates, career changers, and working professionals seeking to enter the foodservice industry.
Program Highlights- Accredited by the American Culinary Federation
- Recognized by the World Association of Chefs Societies (WACS)
- Hands-on training in professional test kitchens
- 12-credit externship providing real world experience
- Small class sizes for personalized instruction
- Training in global cuisines and baking techniques
- Food safety certification preparation
- Focus on both culinary skills and food service management
Required and Optional Fees for Programs: Fees are costs set by the university in addition to tuition (and room and board, if applicable). These fees may be required for your program or optional depending on the courses you take, and they support the costs associated with completing an approved program of study. Fees are defined in the university’s catalog or supplement and listed on the school’s billing statement or invoice. Fees that are optional will not be paid using GI Bill® benefits and will be the responsibility of the student choosing these additional options. For additional guidance, please see your Program Director or Admissions Counselor.
Career Outcomes
Graduates of Keiser University’s culinary arts program find career opportunities across the foodservice industry. From restaurants and hotels to catering companies and corporate dining rooms, culinary arts students learn the skills employers seek. The associate in applied science degree prepares students for positions that require both culinary techniques and business understanding, including roles in food service management, menu planning, and food costs analysis.
Career Pathways in Culinary Arts
- Line cook at restaurants and hotels
- Sous chef
- Pastry chef
- Catering chef
- Personal chef
- Food service manager
- Restaurant supervisor
- Dining room manager
- Kitchen manager
- Banquet chef
- Country club chef
- Cruise ship chef
- Test kitchen specialist
- Food production manager
Why Choose Keiser University
Gain Job-Ready Skills for a Culinary Career
- Professional cooking techniques and knife skills
- Baking and pastry preparation methods
- International cuisine preparation
- Menu planning and recipe development
- Food safety and sanitation standards
- Food costs analysis and inventory management
- Leadership and team supervision
- Customer service in dining rooms
- Kitchen management and organization
- Meal planning and nutrition basics
Keiser University offers career-focused degree programs designed to support working adults, traditional students, and career changers. With on-campus, online, and hybrid learning options, experienced faculty, and comprehensive student support, Keiser helps learners achieve their personal and professional goals at all levels.
Request More InfoFrequently Asked Questions
Can I study culinary arts online at Keiser University?
The Associate of Science degree in Culinary Arts requires hands-on training in professional kitchens, so students attend classes on campus at select Florida locations. This format gives culinary arts students the practical experience with cooking techniques, baking, and food preparation needed to succeed in the restaurant industry.
What makes this culinary arts program different from other culinary schools?
Keiser University’s culinary arts program holds accreditation from the American Culinary Federation (ACF) and recognition from the World Association of Chefs Societies (WACS). Our small class sizes allow for personalized instruction, and students gain real world experience through a 12-credit externship. The program balances culinary techniques with food service management training, preparing graduates for both kitchen and leadership roles.
What career opportunities can I pursue with this degree in culinary arts?
Graduates find positions across the foodservice industry, including line cook, sous chef, pastry chef, catering chef, food service manager, and kitchen supervisor roles in restaurants, hotels, catering companies, corporate dining rooms, and cruise ships. The associate degree provides the foundation for growth into management positions or specialized areas like baking and pastry arts.
Can I transfer credits from another institution?
Yes, Keiser University accepts transfer credits for undergraduate and graduate-level programs. Our admissions team will work with you to review your transcripts and determine your transfer eligibility. Credits transfer based on several factors including accreditation and course equivalency. Learn more about credit transfer requirements and eligibility requirements.
What financial aid options exist for culinary students?
Students in the culinary arts program may qualify for grants, scholarships, and tuition assistance programs. Military veterans may also qualify for education benefits. Speak with a dedicated financial aid counselor to explore all available options and create a plan that fits your situation. Learn more about Keiser University’s Financial Services.
Does this program include an externship?
Yes. The curriculum includes a 12-credit Culinary Arts Externship as the final course. This hands-on experience places students in professional kitchens where they apply their culinary skills and cooking techniques in real restaurants or food service operations, building connections in the hospitality industry while completing their degree.
What cooking techniques and cuisines will I learn?
The degree program covers fundamental and advanced cooking techniques, including American Regional Cuisine, Classical French Cuisine, and International Cuisine. Students also complete courses in baking, pastries and desserts, garde manger, and food preparation methods. Training includes knife skills, food safety, menu planning, and presentation techniques used in professional kitchens.
How long does completing the associate degree take?
Most students complete the 72-credit associate degree in culinary arts in approximately 24 months when attending full-time. The actual timeline varies based on course load, transfer credits, and individual circumstances.
What does tuition cost for the culinary arts program?
Tuition at Keiser University varies by degree program. Keiser offers financial aid, military and veteran benefits, scholarships, and tuition reimbursement to those who qualify. For more detailed cost information, please contact an admissions advisor. Get more information about Keiser University’s tuition and costs.
What courses make up the culinary arts major?
The 48-credit culinary arts major courses include Farm to Fork, Baking, Mise en Place, Principles of Food, The Craft, American Regional Cuisine, Classical French Cuisine, International Cuisine, Pastries and Desserts, Garde Manger I, Supervision and Cost Controls, Dining Room Service, and a 12-credit Culinary Arts Externship. Students also complete 24 credits of general education courses in areas like English, mathematics, science, and communications.
Do I need prior cooking experience to enroll?
No prior professional experience in cooking or food preparation is required. The culinary arts program welcomes students at all skill levels, from recent high school graduates to career changers and working professionals. Our curriculum starts with fundamental culinary skills and progresses to advanced techniques, ensuring all students build a solid foundation.
How does this culinary program prepare students for real-world culinary operations and guest service?
Students develop the ability to follow production schedules, identify purchasing specifications, and apply baking formulas to ensure consistency in both quality and quantity. In addition, students learn to receive, store, and issue food using cost-effective practices that reduce waste and minimize the risk of contamination. The program also emphasizes critical thinking and fine motor skills, enabling students to prepare hot and cold foods alongside bakery products with a polished, professional presentation. At the same time, students are guided to meet and exceed guest expectations through a strong focus on quality service. All tasks are performed in a safe and sanitary manner in accordance with the Florida Food Code, while maintaining professional standards aligned with the **American Culinary Federation’s Culinarians’ Code.
What accreditation does the program hold?
Keiser University maintains institutional accreditation from the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). The Center for Culinary Arts specifically holds accreditation from the American Culinary Federation (ACF) and recognition from the World Association of Chefs Societies (WACS), validating the quality of our culinary education.
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Location
Accreditation
Keiser University holds institutional accreditation from the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate, bachelor’s, master’s, and doctoral degrees. The Center for Culinary Arts at Keiser University is accredited by the American Culinary Federation and has been accepted by the World Association of Chefs Societies (WACS) into their Recognition of Quality Culinary Education program, demonstrating the program’s commitment to culinary education excellence.
Career outlook
Government figures for Chefs and Head Cooks · typical entry education: High school diploma or equivalent. These describe the occupation, not this school's graduates.
Advance your career
Related job titles
- Banquet Chef
- Cake Froster
- Cake Icer
- Cake Maker
- Cake Mixer
- Certified Executive Chef (CEC)
- Chef
- Chef de Cuisine
- Chef de Froid
Titles reported for this occupation by O*NET. Not a list of jobs this program guarantees.
Required Courses
| Name | Credits |
|---|---|
| Culinary Arts Major Courses (48.0 credit hours) | |
| Farm to Fork | 3 |
| Baking | 3 |
| Mise en Place | 3 |
| Principles of Food | 3 |
| The Craft | 3 |
| American Regional Cuisine | 3 |
| Classical French Cuisine | 3 |
| International Cuisine | 3 |
| Pastries and Desserts | 3 |
| Garde Manger I | 3 |
| Supervision and Cost Controls | 3 |
| Dining Room Service | 3 |
| Culinary Arts Externship | 12 |
| Subtotal | 48 |
| General Education Courses (24.0 credit hours) | |
| Strategies for Success | 3 |
| American History Pre 1876 | 3 |
| American History Since 1876 | 3 |
| Introduction to Psychology | 3 |
| Sociology | 3 |
| Subtotal | 15 |
| Communications (3.0 credit hours) | |
| Speech Communications | 3 |
| Subtotal | 3 |
| Computers (3.0 credit hours) | |
| Introduction to Computers | 3 |
| Subtotal | 3 |
| English (3.0 Credit Hours) | |
| English Composition I | 3 |
| English Composition II | 3 |
| Subtotal | 6 |
| Humanities/Fine Arts (3.0 credit hours) | |
| American Literature | 3 |
| English Literature | 3 |
| Subtotal | 6 |
| Mathematics (3.0 credit hours) | |
| Intermediate Algebra | 3 |
| Subtotal | 3 |
| Natural Science (6.0 credit hours) | |
| General Biology | 3 |
| General Biology Laboratory | 1 |
| Environmental Science | 3 |
| Advanced Biology | 3 |
| Advanced Biology Laboratory | 1 |
| General Marine Biology | 3 |
| General Chemistry | 3 |
| General Chemistry Laboratory | 1 |
| Advanced Chemistry | 3 |
| Advanced Chemistry Laboratory | 1 |
| Subtotal | 22 |
| Program Total | 106 |
