Bachelor of Applied Science in Culinary Arts in Las Vegas United States | College of Southern Nevada

The Bachelor of Applied Science (BAS) in Culinary Arts program follows an intensive format designed to address current industry needs. This undergraduate degree expands on the foundation established by the Associate of Applied Science (AAS) in Culinary Arts. The curriculum encompasses sophisticated culinary methods, business training, and leadership development for comprehensive careers in modern food service and hospitality sectors. Students acquire the competencies required to manage and work within professional kitchen environments. Though culinary enthusiasm matters greatly, strong leadership abilities and people skills prove equally critical.

Program Learning Objectives
Combine traditional and modern cooking methods while showcasing mastery.
Apply culinary administration resources.
Evaluate legal exposures related to foodservice/hospitality operations and develop suitable risk mitigation approaches.
Examine financial, promotional, and operational plans to assess feasibility within culinary/hospitality enterprises.
Exhibit clear, professional communication through written, verbal, visual, and interpersonal channels for varied audiences.