The objective of the Culinary Arts Associate of Occupational Studies degree program at L'Ecole Culinaire is to prepare students to perform the tasks necessary for entry-level management in culinary applications for the food service industry. Building on the skills developed in the diploma program, students will develop professionalism. Students will develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation and nutrition.

The Culinary Arts Associate of Occupational Studies degree program at L'Ecole Culinaire consists of 90 weeks, 133 quarter credit hours of cookery theory and associated lab work and 15 quarter credit hours of applied general education for the culinary arts, totaling 148 quarter credit hours.

During the student's first phase, he/she will be required to complete an NRA Food Safety and Sanitation course and will be required to take the certifying examination.