A.A.S. Degree in Culinary Arts

A.A.S. Degree in Culinary Arts


The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations.

The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.

During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.

The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions.

After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.

  DURATION 2 years


START DATE February 2018  
  DAYS Monday - Friday  

Morning: 9 am - 1 pm

Afternoon: 2 pm - 6 pm

Evening: 7 pm - 11 pm


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Core Curriculum Requirement

Click on the subjects to see their contents

Culinary Foundations I

  • Students are introduced to the fundamental knife skills and techniques, understanding commercial kitchen equipment and matching the material used to the technique or food being prepared. They will learn dry, moist and mixed heat cooking techniques while using basic ingredients like dairy, eggs and dry goods. They will develop the capacity to identify and fabricate meat and poultry products, the preparation of stocks, sauces and soups. Students are introduced to the modern and traditional preparation of Garde-Manger and finally to the concept of portion, presentation and completing a plate.

Introduction to Pâtisserie

  • This course introduces the techniques and concepts required in the production of pastries and dessert. Students will learn a variety of methods including blending, creaming, foaming and thickening. Students will be introduce to the production of basic building blocks like gênoise and sponges, simple fillings like pastry cream, almond cream and frangipane, and will develop their skills in the production of traditional pies and tarts.


  • This course will develop student´s knowledge of industry-accepted standards of food safety and technologies. Students will gain practical experience under the instructors supervision to observe and grade sanitation practices and overall condition of an ongoing culinary laboratory classroom including purchasing area. This course emphasizes knowledge of the rules and regulations governing food safety as well as practical application of this knowledge in food service management. This course leads directly to students acquiring a nationally recognized Sanitation Certification.

Purchasing, product identification and cost control

  • Proper selection of inventory and documentation of raw materials are critical to the success of the food service operation. From this lecture and hands on laboratory students demonstrate knowledge of procurement process applicable to the hospitality industry, as well as a working knowledge of culinary mathematics as it applies directly to food costing. Emphasis is placed on profit planning through menu planning, the control cycling and forecasting. Purchasing automation, computerized purchasing and HACCP systems will be explored.

Essential of dining room

  • This course provides the very basic understanding of the Dining Room operations and quality of service that one needs to operate a dining room for success in the food service industry. Etiquette, quality service, positive guest relations and guest check handling are emphasized.

Nutrition and sensory analysis

  • Emphasis is on the fundamentals of nutrition, the function of nutrients and the importance of a well balanced diet. Students will review special diets (low sodium, low fat, low calorie, allergies and vegetarian) as well as the effects of additives and preservatives in food. This course explores the sensory analysis of food for the production of flavorful and nutritional menus.

Culinary Foundations II

  • This course reinforces the cooking techniques learned and develops the importance of food quality and conservation. Students will be introduced to the European Cuisine techniques and products. They will explore a variety of flat and round fish and other shellfish used in the culinary industry. This class incorporates simple and complex garnishes, decorative techniques, plating and presentation. Students will be explored the world of simple and stuffed pastas, rice and grains, with a variety of classical sauces.

Introduction to Baking

  • This course explores the fundamental concepts and techniques required for the production and presentation of baked products. Students are instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes. Products covered include commercially yeasted breads, rolls and savory breads and gluten free products.


  • The emphasis of this class is placed on the art of wine production, understanding the geographical regions of the world and the history of wine. Students will incorporate the sensory analysis necessary to identify the regional and varietal organoleptic differences in wine. The backbone of this course will be constant wine tasting and discussion on the pairing of food and wine.

Advanced dining room procedures

  • The focus will be on the front-of-the-house dinning operations and professional dining service. Students will learn service techniques based on French service, banquet and English service. Topics include experience in cash and non-cash handling, forecasting sales and merchandising technique. Students will have the opportunity to serve guests at the Institutes restaurant L´Ecole and rotate through a variety of positions to provide excellence in guest satisfaction.

Purchasing and stocking

  • This class stresses the procurement process concentrating on food identification, food specification and evaluation of quality and quantity in food purchasing and stocking. Topics include identification of inventory categories, receiving procedures, legal issues, issuing criteria, storage control, cost controls and pricing strategies. Students will be introduced to computer programs relevant to purchasing procedures.

Culinary Foundations III

  • In this class students build on the foundation laid in their sophomore culinary foundations courses. They will learn advanced techniques for the treatment of meat and poultry and incorporate game meat and untraditional seafood products. The class reinforces the techniques of braising/stewing, simmering, roasting and develops new classic French techniques like ballottines, paupiettes and confits.

Food and beverage cost control

  • This course is designed to enable the students to study food, beverage, and labor cost controls. The student learns the recipe conversions, menu pricing, food and labor cost percentages and interpretation of profit and loss statement. A working knowledge of culinary mathematics as it applies directly to food cost analysis is stressed, as well as necessary mathematics proficiency required to function effectively in the food service industry.

Dining room supervision

  • This intermediate course concentrates on the comprehensive study of dining service operations within the food and beverage industry. Students will be instructed in the art of dining room supervision in both á la carte and banquet environments. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service and fiscal accountability.

Supervisory Management

  • One of the most important responsibilities of culinary professionals is managing people. This curse reviews the knowledge and behaviors necessary for a supervisors role. Topics include the central position of a supervisor as a manager, quality management, effective communication, and motivation to workers, evaluating and disciplining employees, effective training strategies and evaluation of change. Also included in this course are the principles of human resources management in the workplace, including planning and delegating.

Culinary Foundations IV

  • In this upper-level course students will review the concepts learned on the previous culinary foundations classes. The goal of this course is to develop advanced French techniques and preparations. Topics include understanding cheeses and their uses in the gastronomy; preparations with poultry, game meat, variety meat and selecting the proper garnishes; preparation and uses of high end products like foie gras and caviar. Finally, student will be introduced to the buffet and catering cooking techniques and preparation.

New World Cuisine

  • This course will explore the modern trends and techniques in the culinary industry. Students begin studying the ingredients and traditional foods from the North, Central and South American Cuisine and develop advance cooking skills with untraditional techniques. Later in the course, they will be introduce to the molecular gastronomy and avant-garde cuisine, mastering the techniques and uses of liquid nitrogen, emulsifiers, spherification, creating foams and powders and developing the concept of decontructivism in the gastronomy. At the end of this course students will comprehend the artistic component of culinary activity and how to manipulate the mechanism of aroma release and the perception of taste and flavor to produce modern and original creations.

Charcuterie and cheese production

  • This course is designed to introduce the art of charcuterie with concentration on various forcemeats, and sausage production, roulades, pâte, galantines and terrines. Students will review several techniques, including curing, drying and smoking. Finally they will produce a variety of fresh and cultured cheeses with a strong emphasis on combining flavors and their different uses on traditional dishes.

Bar tending and specialized cocktails

  • This course will develop the skills for bartending and service of alcoholic and non-alcoholic beverages. Focuses include wine, mixed drinks, coffees and teas, specialty beverages and how a beverage type can identify an establishment. Planning topics include concept, identification of target market and creating a bar business.

Beer and spirits

  • This course offers the students an advanced understanding of spirits, liqueurs, cocktails, beers and mixology to design and supervise a successful bar operation. Students will explore the history and cultural differences that influence the production of beer and develop their creativity in order to produce artisan products. Management topics include bar layout and operations, trend identification and product selection, basic production methods, costing and pricing and inventory methods. The creation of wine lists, beer lists and cocktail menus are also discussed. Responsible Beverage Service is stressed.

Externship at bar/ restaurant for beverages

  • This course is designed to give the student practical experience in the beverage industry, both front and back-of-the-house operations. It is an opportunity to apply their theoretical and practical knowledge in a realistic environment while working with professionals of the beverage industry. Upon completion of this externship, students have a more global understanding of the demands and expectations of the beverage business.

Restaurant Rotation

  • The restaurant rotation is the final applied component of the Culinary Arts Program. Emphasis is placed on providing with hands-on learning in preparing and serving food and beverages. Students apply the skills taught throughout the curriculum by working in-school restaurant shifts or through participation in the production for the Institutes restaurant L´Ecole. The Institute has also developed agreements with several restaurants, hotels, operated practicum educational facilities, country clubs, resorts, casinos, spas and food service providers in Miami for the externship program. Upon completion of this course, the students should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry to mid-level position.

    General Education Requirements

  • English Composition
  • Culinary Mathematics
  • Public Speaking
  • Cultural Diversity
  • Human Resources
  • Foundations of Leadership Studies


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ADDRESS: 2135 Coral Way, Miami, FL 33145

PHONE: 305 858 0561

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