An associate's degree in culinary education is a two-year program providing students with skills in basic business, customer service, baking, nutrition, food safety, and menu development. Students will learn food handling and service techniques as well as management methods. Some community colleges have on-campus restaurants where students gain hands-on experience.
Bachelor's degrees in culinary arts expand on the skills learned in the associate's degree program, providing students with more opportunities. Students learn different kinds of cuisine, styles of service, and may choose to focus on a specialty such as bakery or pastry making. Additionally, students enhance their communication skills in order to deal with a larger segment of the public. Students take courses in history, chemistry, language, design, nutrition, psychology, and applied mathematics.
A master's degree in culinary arts teaches advanced strategies, complex critical thinking skills, and enhances interpersonal skills. Students gain knowledge of financial operations, obtain skills necessary to start and run high-end establishments, create and market brands, and do business internationally.
A certificate or diploma in culinary arts will provide students with culinary basics such as understanding of cooking, food safety, nutrition and technical skills, training in use of kitchen equipment, and food presentation. Certificate or diploma programs range in length from a few months to two years. Students seeking certificates, diplomas, or degrees in culinary education should make sure the program is accredited by the American Culinary Federation.