York County Community College in Wells has a Culinary Arts Associate in Applied Science. This two-year program consists of 64 credits, including sessions on knife skills, stocks and sauces, nutrition, international and American regional cuisine and pastry. Graduates are prepared to be sous chefs and make their way up the ranks in chef roles, or to enter the restaurant management track.
Eastern Maine Community College in Bangor has a one-year certificate program in Food Service Specialist as well as a two-year Associate in Applied Science Degree in Culinary Arts. Graduates will be instructed in line cooking (sauté, broiler,grill, fry and expedition), preparation work, menu planning, sanitation, dining room position execution, simple desserts and advanced dessert selections.
Southern Maine Community College in South Portland has an Associate in Applied Science Degree in Culinary Arts. The program curriculum covers meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking and dining room service. Some students participate in annual European study tours to Austria and Italy. The programs covers inventory control, culinary mathematics, personnel and business management, bookkeeping, accounting and menu planning. It also offers a 400-hour "externship."
Many Maine colleges and universities do not list "culinary arts" in their degrees programs, but they do have a program in "Hospitality Services Management," which includes food services but also incorporates management skills. Such programs prepare graduates for upwardly mobile positions in hotels or bed and breakfast establishments.