Why a Culinary Career at Cochise?
Cochise offers several different options in the culinary arts with an AAS degree in culinary arts, chef patisserie-baker’s apprentice certificate, and a sous chef apprentice certificate. These degrees and certificates will provide: training in the culinary arts for the purpose of direct employment in the field of professional cooking, principles of professional baking, food and beverage control, restaurant sanitation, meat cutting, gourmet preparations, baking, and garde manger. It also provides field experience in restaurant and dining-service operations.
Degree & Certificate Information
Students who successfully complete this program will be able to do the following:
- Demonstrate the ability to apply sanitation and safety procedures in the use of culinary tools and equipment.
- Demonstrate an understanding of purchasing, receiving, storage, and issuing controls, while applying the basic mathematical formulas for food and labor costs.
- Assemble and serve an international banquet.
- Plan and create a menu that incorporates theme, concept, nutrition, balance of flavor, proper preparation, cooking techniques, terminology, proper serving, and explanation of completed dishes.
- Demonstrate the cooking and leadership skills of a chef de cuisine by employing restaurant-style cookery, to include use of garde manger, saucier, and baking techniques.
- Transfer to a Bachelor of Arts program in the hospitality industry.
Department Contacts
Division Assistant
Kathy Carrillo
carrillok@cochise.edu
520-515-5418
Get Started!
Program Information
Fall: August 21, 2023
Spring: January 16, 2024
Degree: 4 Semesters
Certificate: 2 Semesters
Degree: 60-64 credits, check the catalog.
Please see the Tuitions & Fees page for more information about all related costs. Using the Academic Program Cost section can help you find costs related to certain programs.