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  1. Programs
  3. Culinary Arts

Culinary Arts

Lawson State Community College

Associate's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The Culinary Arts AAS (70 credit hours) prepares students for careers in restaurants, hotels, bakeries, cafes, catering and foodservice management. Students rotate through three state-of-the-art kitchens learning knife skills, product/equipment identification, safety and sanitation, cooking and baking methodology, cost control, and more. All classes are taught by Chefs certified by The American Culinary Federation and The National Restaurant Association.

Credits

70 credits

Format

In-Person

Eligibility Calculator

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

MonitoringSpeakingCoordinationManagement of Personnel ResourcesCritical ThinkingService OrientationTime ManagementActive ListeningReading ComprehensionSocial PerceptivenessInstructing

Knowledge

Food ProductionCustomer and Personal ServiceAdministration and ManagementEnglish LanguageProduction and ProcessingPersonnel and Human Resources

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionDeductive ReasoningSpeech ClarityNear VisionSpeech RecognitionWritten ComprehensionInformation OrderingInductive ReasoningSelective AttentionWritten ExpressionManual DexterityPerceptual SpeedTime SharingArm-Hand SteadinessFluency of Ideas

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Data base user interface and query softwareInventory management softwareTime accounting softwareAnalytical or scientific softwarePoint of sale POS softwareFinancial analysis softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareSpreadsheet softwareHuman resources softwareAccounting softwareObject or component oriented development software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCharbroilersCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersBarcode scannersCard readersCash registers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Cooks, Restaurant35-2014.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
  • Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
  • Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
  • Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
  • Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
  • Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
  • New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
  • Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
  • Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
  • Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
71%
Placement Rate
Not reported