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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.

Students must maintain a "C" or better in all Culinary Arts courses in order to get credit for the course and proceed to the next course as stated in the certificate and AAS degree plans.

Requirements

First Semester

HAMG 1321Introduction to Hospitality Industry

3
FDNS 1301Introduction to Foods

3
CHEF 1205Sanitation and Safety

2
CHEF 1301Basic Food Preparation

3
IFWA 1218Nutrition for the Food Service Professional

2
Total Credit Hours:13

Second Semester

CHEF 1400Professional Cooking and Meal Service

4
PSTR 1401Fundamentals of Baking

4
CHEF 1410Garde Manger

4
IFWA 1310Nutrition and Menu Planning

3
Total Credit Hours:15

Summer Session

ENGL 1301Composition I CORE

3
COSC 1301Introduction to Computing CORE

3
Total Credit Hours:6

Fourth Semester

Elective Mathematics Elective

3
Elective Social or Behavioral Science

3
CHEF 2232Buffet Theory and Production

2
RSTO 1313Hospitality Supervision

3
RSTO 2301Principles of Food and Beverage Controls

3
Total Credit Hours:14

Fifth Semester

ENGL 1302Composition II CORE

3
RSTO 2405Management of Food Production & Service

4
CHEF 2264Practicum- Culinary Arts/Chef Training

2
CHEF 1345International Cuisine

3
Total Credit Hours:12

Total Credit Hours: 60

1 Students may take any college level Mathematics core course as identified in the college catalog, suggested course Math1332

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

3 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.

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