Associate in Applied Science
Culinary Arts

Make Food Your Future

Learn the craft and art of cooking — backed by business and management skills, food safety, menu costing and teamwork. JWU Charlotte’s Culinary Arts associate in applied science (A.A.S.) degree program focuses on developing practical culinary craft skills, understanding classical and contemporary cooking methods, and building team-based leadership skills that translate to professional kitchens.

Cook with ingredients from a global pantry using high-quality ingredients from local farms and fisheries. Learn to develop recipes, implement cost controls, and earn a Conference for Food Protection approved Food Safety Manager Certification.

Hone your skills through competitions and skills classes. Take advantage of the RATIONAL FIT Speaker series, career fairs and other on-campus opportunities to network with industry leaders, employers and alumni.

Then apply all of these skills and experiences through a term of work experience at an internship site in your field of interest, a valuable opportunity to help you build your résumé and make industry contacts.

_{Admissions is contingent upon meeting the technical standards for this program. Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. For more information, visit the Catalog’s Licensure & Professional Certification Disclosures.}

Build Career-Ready Skills

There are so many ways to put your learning into action, from internships to study abroad, or competitions to skills classes. Ways to maximize your experiences include:

• Honing your professional skills in a fast-paced hotel, restaurant, country club, resort, casino or retail internship.
• Gaining industry experience through study abroad options.
• Pitching your food entrepreneurship ideas at SharkFest or the Future Food All-Stars competition.

Labs and Classrooms

Our labs are outfitted with the latest equipment, where you’ll learn advanced techniques in classical/international cuisines, garde manger, patisserie/dessert, and dining room operations — while developing proficiency in financial management and food safety.

Emeril Lagasse Kitchen Virtual Tour