Culinary Arts, Associate in Applied Science

(HAMG) (FDNS) (CHEF) (PSTR) (IFWA) (RSTO)

The Culinary Arts Program offers the Associate of Applied Science degree that will prepare students for careers in the hospitality industry. It is designed to prepare students to enter occupations and to perform the duties that include direct preparation and seasoning of salads, soups, fish, meats, vegetables, desserts, or other foods. The student will plan and price menu items, order supplies, and keep records and accounts. The student will also participate in cooking. Occupations at this level generally require skills obtained through work experience in a related field and some occupations requiring work experience are supervisory or managerial in nature. Graduates from the program will be responsible for activities which consist of collaboration with specified personnel who plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services. The student will also estimate amount and costs, request supplies and equipment to ensure efficient operation, and will evaluate and solve procedural problems to ensure safety.

Requirements

First Semester

HAMG 1321	Introduction to Hospitality Industry	3
FDNS 1301	Introduction to Foods	3
CHEF 1205	Sanitation and Safety	2
CHEF 1301	Basic Food Preparation	3
IFWA 1218	Nutrition for the Food Service Professional	2
	Total Credit Hours:	13

Second Semester

CHEF 1400	Professional Cooking and Meal Service	4
PSTR 1401	Fundamentals of Baking	4
CHEF 1410	Garde Manger	4
IFWA 1310	Nutrition and Menu Planning	3
	Total Credit Hours:	15

Summer Session

ENGL 1301	Composition I CORE	3
COSC 1301	Introduction to Computing CORE	3
	Total Credit Hours:	6

Fourth Semester

Elective	Mathematics Elective
Elective	Social or Behavioral Science
RSTO 2301	Principles of Food and Beverage Controls	3
CHEF 2232	Buffet Theory and Production	2
RSTO 1313	Hospitality Supervision	3
	Total Credit Hours:	14

Mathematics Elective: Students may take any college level Mathematics course as identified in the college catalog, suggested course MATH 1324

Social or Behavioral Science: Students may take any college level Social/Behavioral Science course as identified in the college catalog, suggested course PSYC 2314

Fifth Semester

ENGL 1302	Composition II CORE	3
RSTO 2405	Management of Food Production & Service	4
CHEF 1345	International Cuisine	3
CHEF 2264	Practicum- Culinary Arts/Chef Training	2
	Total Credit Hours:	14

CHEF 2264: Capstone Experience: CHEF 2264 is a course that must be taken on the last semester and with the approval of the instructor/advisor. The learning experiences in this course result in a consolidation of a student’s educational experience.

Total Credit Hours: 60

Note: All Culinary Arts courses require a grade of "C" or better.