Culinary Arts Management, AAS (CHSM.AAS)

Mohave College’s Culinary Arts Management program supports the amazingly rich and varied food and restaurant industry by addressing not only food preparation but also budgeting, customer service, food storage and sustainability, food presentation, purchasing, sanitation and safety. It represents the first step in becoming a restauranteur, food truck operator, kitchen manager, executive chef or food service administrator. One or more stackable certificates also provide a quick path into the kitchen by training in entry-level through intermediate kitchen management skills. For more information regarding the AAS, Culinary Arts Management, see the Culinary Arts webpage.

The Culinary Arts program is located on the Bullhead City Campus in Bullhead City.

Note: For a course to be eligible for transfer, the student must receive a “C” or better. Acceptance of a transfer course is determined by the receiving institution.

Program Student Learning Outcomes: 
Upon completion of the program students will be able to:

1. Have proficiency of knife skills and culinary kitchen equipment with an emphasis on occupational safety. (2,3,5)
2. Have proficiency in charcuterie and sub-primal butchery. (1,2,4,5)
3. Have proficiency in Garde Manager. (1,2,3,4,5)
4. Practice in total product sustainability. (1,3,4,5,6)
5. Integrate the culinary methodologies of North American Indigenous cultures into modern culinary practices. (1,2,3,4,5,6)
6. Have proficiency in restaurant environment. (2,3,4,5,6)
7. Have proficiency in professional communications and business practices. (2,3,4,5,6)
8. Generate and utilize computational information to make effective decisions in the culinary industry (2,3,5,6)