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An associate degree is an undergraduate degree awarded, primarily in the United States, after a course of post-secondary study lasting two or three years. It is a level of qualification between a high school diploma or GED and a bachelor's degree.

The first associate degrees were awarded in the UK (where they are[when?] no longer awarded) in 1873 before spreading to the US in 1898. In the United States, the associate degree may allow transfer into the third year of a bachelor's degree.[1] Associate degrees have since been introduced in a small number of other countries.

In the United States, associate degrees are usually earned in two years or more and can be attained at community colleges, technical colleges, vocational schools, and some colleges, as well as at some universities. A student who completes a two-year program can earn an Associate of Arts/Associate in Arts (AA)[25] or an Associate of Science/Associate in Science (AS) degree.[25] AA degrees are usually earned in the Liberal Arts and Sciences such as humanities and social science fields; AS degrees are awarded to those studying in applied scientific and technical fields and professional fields of study. Generally, one year of study is focused on college level general education and the second year is focused on the area of discipline.

Students who complete a two-year technical or vocational program can often earn an Associate of Applied Science/Associate in Applied Science (AAS), although sometimes the degree name will include the subject (a "tagged" degree).[26]

Transfer admissions in the United States sometimes allows courses taken and credits earned on an AA, AS, or AAS course to be counted toward a bachelor's degree via articulation agreements or recognition of prior learning, depending on the courses taken, applicable state laws/regulations, and the transfer requirements of the university.[27]

Common associate degree titles include:[26]

• Associate of Applied Business (AAB)
• Associate of Applied Science (AAS)
• Associate of Applied Technology (AAT)
• Associate of Arts (AA)
• Associate of Arts in Teaching (AAT)
• Associate of Business Administration (ABA)
• Associate of Electrical Engineering Technology (AEET)
• Associate of Electronics (AE)
• Associate of Engineering (AE/AEng)
• Associate of Engineering Technology (AET/AEngT)
• Associate of Forestry (AF)
• Associate of General Studies (AGS)
• Associate of Industrial Technology (AIT)
• Associate of Nursing (AN)/Associate Degree Nurse/Nursing (ADN)
• Associate of Occupational Studies (AOS)
• Associate of Science (AS)
• Associate of Science in Computer Assisted Design (AS-CAD)
• Associate of Technology (AT)

• "Glossary". EducationUSA.state.gov.

• "Introduction of Associate Degree in 2004". Australian Qualifications Framework Advisory Board. Archived from the original on August 5, 2004. Retrieved 19 January 2016.

• "Main features of the Associate Degree". Australian Qualifications Framework Advisory Board. Archived from the original on August 5, 2004. Retrieved 19 January 2017.

• "Associate Degrees". British Columbia Commission on Admissions and Transfer. Retrieved 19 January 2017.

• "Associate Degrees". Douglas College. Retrieved 19 January 2017.

• "Diploma Programs at Ontario Colleges". ontariocolleges.ca. Retrieved 2013-07-25.

• "Postsecondary Education in Quebec". Canadian Information Centre for International Credentials. Retrieved 20 January 2017.

• "The Quality Assurance Agency for Higher Education (QAA)" (PDF). Quality Assurance Agency for Higher Education. Archived from the original (PDF) on 16 December 2011. Retrieved 16 December 2017.

• "Recognition Ireland Statement on US associate degree". Qualificationsrecognition.ie. Archived from the original on May 27, 2013. Retrieved 2014-02-12.

• "EQUIVALENCE DE DIPLOME (Degree equivalence)". voilanewyork.com. Retrieved 2014-03-29.

• [1] Archived March 5, 2012, at the Wayback Machine

• "The Dutch Education System described" (PDF). EP-Nuffic. January 2015. Retrieved 19 January 2017.

• William Crookes (1877). The Chemical News and Journal of Physical Science. XXXVI. p. 128.

• The Durham College of Science Calendar 1884, pp. 13, 24.

• Levine 1978, p. 158: "The world's first associate's degree, the associate in science, was awarded by England's University of Durham in 1873. The University of Chicago awarded the first American associate's degree in 1898. It offered associate in arts, associate in literature, and associate in science degrees."

• Groves 2011, pp. 160–161, 369.

• Palinchak 1973, pp. 64–65.

• Acland 1858.

• "Summary guide to HNC and HND qualifications" (PDF). Retrieved 22 January 2016.

• "Archived copy". Archived from the original on 14 July 2017. Retrieved 13 July 2017.

• "Get An Associate Degree in Hong Kong". South China Morning Post. 1 August 2014.

• "Q & A on Sub-degree Programmes". Information Portal for Accredited Post-secondary Programmes. Government of the Hong Kong Special Administrative Region. Retrieved 19 January 2017.

• "Associate degree not career booster: Survey". China Daily Asia. 11 July 2016.

• Victor Fung Keung (6 September 2016). "Don't see Hong Kong's associate degrees as substandard".

• "Degree Programs". College of DuPage. Retrieved 1 August 2016.

• "USNEI". Education USA. US Department of Education.

• "Student Zone – College – Finding/Applying". College Zone. Archived from the original on July 18, 2013. Retrieved 2013-07-25.

A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.

Chef

A sushi chef at work
Occupation
Occupation type	Profession
Activity sectors	Culinary arts

An Italian chef preparing a truffle for diners

There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the second-in-command in a kitchen, or the chef de partie, who handles a specific area of production, or “Television chef”, such as Alison Holst. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).

Other names include executive chef, chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on. This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.

In the UK, the title executive chef normally applies to hotels with multi outlets in the same hotel. Other establishments in the UK tend to use the title head chef.

The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Sous chef works under executive chef or head chef. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one. The sous chef is also responsible when the Executive Chef is absent.

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

Culinary education is available from many institutions offering diploma, associate, and bachelor's degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.

The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a torquecommis-chef, consisting of first-year commis, second-year commis, and so on. The rate of pay is usually in accordance with the chefs. Like all other chefs except the executive-chef, trainees are placed in sections of the kitchen (e.g., the starter (appetizer) or entrée sections) under the guidance of a demi-chef de partie and are given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each section of the kitchen to learn the basics. Unaided, a commis may work on the vegetable station of a kitchen.

The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend catering college. These courses can last between one and three years. In the UK, most Chefs are trained in the work place, with most doing a formal NVQ level 2 or 3 in the work place.

        Industry Description

Code	Concentration	More Info
	Cordon Bleu Culinary Arts Program - Atlantic Culinary Academy
School: Atlantic Culinary Academy Program: Training at Atlantic Culinary Academy, Le Cordon Bleu Culinary Program in the United States combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens. The curriculum comprises one of the world's most intensive, practical and comprehensive training of the highest quality. Courses are taught at succeeding levels under the technical guidance and close supervision of skilled chefs. Students are encouraged to explore their own styles, creativity and cultural background. :: Concentration: Chef ::     ::  Location: Dover, NH ::  more info

Industry Description

Training for the institute, Le Cordon Bleu Culinary Program in the United States combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens.

The curriculum comprises one of the world's most intensive, practical and comprehensive training of the highest quality. Courses are taught at succeeding levels under the technical guidance and close supervision of skilled chefs.

Students are encouraged to explore their own styles, creativity and cultural background.

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