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Culinary Arts and Management
AAS Degree and Certificate Program Options
Purpose
The AAS degree program in Culinary Arts and Management will prepare individuals for careers in culinary arts, food service management and related occupations. There is continued industry demand for qualified Chefs and Food Service Managers, with the restaurant industry making up one of the major employers in the College’s service region. This Program is designed to give individuals technical education in culinary arts and food service management, and will prepare students for immediate employment upon graduation.
The Culinary Arts Certificate program option is designed to provide a foundation in food production and the culinary arts field. Individuals already employed in the dining and/or hospitality field may complete the Certificate to upgrade their skills, develop specializations, and/or expand their career options.
Admission Requirements
Students who meet the admission requirements to the College are eligible for enrollment into the Culinary Arts and Management Program. Students are expected to be proficient in basic English, mathematics and reading. Appropriate developmental courses are available for those who need to improve proficiency in these areas.
Course Schedule (Culinary Arts and Management AAS Degree)
First Semester (Fall) |
Course Code |
Course Name |
Credit Hours |
ENG 111 |
College Composition I |
3 |
| HRI 119 |
Applied Nutrition for Food Service |
3 |
| HRI 128* |
Principles of Baking |
3 |
| HRI 158 |
Sanitation and Safety |
3 |
| MTH 120 |
Introduction to Mathematics |
3 |
| SDV 100 |
College Success Skills |
1 |
| Total |
16 |
Second Semester (Spring) |
Course Code |
Course Name |
Credit Hours |
| ENG 112 |
College Composition II |
3 |
| HRI 140 |
Fundamentals of Quality for the Hospitality Industry |
3 |
| HRI 154 |
Principles of Hospitality Management |
3 |
| HRI 218* |
Fruit, Vegetable and Starch Preparation |
3 |
| ITE 115 |
Basic Computer Literacy |
3 |
| SOC *** |
Social Science Elective |
3 |
| Total |
18 |
Third Semester (Summer) |
| HRI 190 |
Coordinated Internship |
3 |
| Fourth Semester (Fall) |
Course Code |
Course Name |
Credit Hours |
| BUS 100 |
Introduction to Business |
3 |
| BUS 241 |
Business Law I |
3 |
| HLT 106 |
First Aid and Safety |
2 |
| HRI 145* |
Garde Manger |
3 |
| HRI 219* |
Stock, Soup and Sauce Preparation |
3 |
| HUM *** |
Humanities Elective |
3 |
| Total |
17 |
Fifth Semester (Spring) |
Course Code |
Course Name |
Credit Hours |
| BUS 117 |
Human Relations/Leadership Development |
3 |
| HRI 220* |
Meat, Seafood and Poultry Preparation |
3 |
| HRI 228 |
Food Production Operations |
3 |
| HRI 251 |
Food and Beverage Cost Control I |
3 |
| SOC *** |
Social Science Elective |
3 |
| Total |
15 |
Total Hours for Degree: 69 |
*These courses include lab hours.
(Back to First Semester - Fall) (Back to Second Semester - Spring)
(Back to Third Semester - Fall) (Back to Fourth Semester - Spring)
Course Schedule (Culinary Arts Certificate)
First Semester (Fall) |
Course Code |
Course Name |
Credit Hours |
| HRI 119 |
Applied Nutrition for Food Service |
3 |
| HRI 128* |
Principles of Baking |
3 |
| HRI 158 |
Sanitation and Safety |
3 |
| Total |
9 |
Second Semester (Spring) |
Course Code |
Course Name |
Credit Hours |
| HRI 140 |
Fundamentals of Quality for the Hospitality Industry |
3 |
| HRI 218* |
Fruit, Vegetable and Starch Preparation |
3 |
| SOC *** |
Social Science Elective |
3 |
| Total |
9 |
Third Semester (Fall) |
Course Code |
Course Name |
Credit Hours |
ENG *** |
Elective |
3 |
| HRI 219* |
Stock, Soup and Sauce Preparation |
3 |
| ITE 115 |
Basic Computer Literacy |
3 |
| Total |
9 |
Fourth Semester (Spring) |
Course Code |
Course Name |
Credit Hours |
| BUS 117 |
Human Relations/Leadership Development |
3 |
| HRI 220 |
Meat, Seafood and Poultry Preparation |
3 |
| HRI 228* |
Food Production Operations |
3 |
| Total |
9 |
Total Hours for Certificate: 36
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*These courses include lab hours.
(Back to First Semester - Fall) (Back to Second Semester - Spring)
(Back to Third Semester - Fall) (Back to Fourth Semester - Spring)
For more information, contact Phil McManus, Program Head.
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