Sullivan University

AAS in Baking and Pastry Arts

The Associate of Science (A.S.) Degree in Baking and Pastry Arts prepares the graduate with outstanding skills for rapid advancement in this ever-expanding industry. The graduate has the ability to prepare baked goods and specialty pastries such as tortes, gateaux, mousses, bavarois and many other desserts with classical and international flair.

Whether it's the ability to work in a bakery specializing in bakery and pastry goods, or working as a pastry chef in a fine hotel or restaurant, the graduate of this program learns the skills required for success by studying under world class chef-instructors. An internship will normally be completed at The Bakery or at Winston's , both laboratory real world facilities located on the Sullivan University campus. This program is accredited by the American Culinary Federation's Accrediting Commission (ACFAC).

AAS in Hotel and Restaurant Management

At Sullivan University's National Center for Hospitality Studies, students participate in an 18-month Associate of Science (A.S.) Degree program in Hotel and Restaurant Management that prepares graduates for management careers with hotels, motels and restaurants, small and large, worldwide. Students take both business and general studies classes and have the opportunity to gain hands-on experience in some of the area's finest establishments, including our on-campus, award winning, 3 1/2 star rated Winston's Restaurant at Sullivan University.

AS in Culinary Arts

With more and more restaurants opening worldwide and each offering more diversified menus, the need for highly qualified food specialists is growing dramatically. Statistics show there are currently four to five job openings for every qualified candidate in this field.

The Associate of Science in Culinary Arts at Sullivan University's National Center for Hospitality Studies provides a solid foundation in food preparation, purchasing, inventory control, sanitation and creative cooking methods. Successful graduates are prepared to combine these essential basics with a personal creative flair.

AS in Professional Catering

The Associate of Science (A.S.) Degree program is designed to prepare a student for a challenging career in professional catering. All aspects of the industry are taught from food preparation to setting up a small catering business. Students receive ""hands-on"" experience working both on and off campus with the University's professional catering company, Julep's Catering, and may also perform an externship with other professional caterers. At the completion of the program, graduates are able to obtain employment in a variety of areas including working in a catering kitchen, as an event planner, supervising catering staff, working for a professional catering company in management, or operating their own catering company.

BS in Hospitality Management

The Bachelor of Science in Hospitality Management prepares graduates for advanced positions in the hospitality industry and equips them with greater potential for upward mobility.

An associate degree in a hospitality major is required for admission at a junior level. These include culinary arts, baking and pastry arts, professional catering, travel, tourism and event management, hotel and restaurant management or a similar degree. Associate degree graduates from other accredited culinary or hospitality training institutions are also eligible for junior level status. The program is designed particularly for those who are employed and wish to continue their formal education to open doors for future advancement. Most junior and senior level classes are conducted in the evening and on weekends, or over the Internet, with all junior and senior hospitality core courses available over the Internet.

Diploma in Professional Baker

Diploma in Professional Cook

The professional cook is the mainstay of all commercial food preparation. Professional cooks deal hands-on with food, its storage and cleanliness, as well as its preparation and presentation, utilizing a variety of styles and techniques. The professional cook program differs from the associate degree program specifically because it does not emphasize the general studies courses necessary for the degree. This program is also available in the evenings and on weekends.