Culinary Arts/Hospitality Program

 CULINARY ARTS/HOSPITALITY SERVICES MANAGEMENT

 

ASSOCIATE IN APPLIED TECHNOLOGY DEGREE




CAREER SKILLS CERTIFICATE/CULINARY ARTS



CAREER SKILLS CERTIFICATE/HOSPITALITY

 
 The Culinary Arts/Hospitality Management Program was developed to serve the emerging needs of the food service and hospitality establishments of the College’s service area. This program was designed to provide degrees and certificates with core courses in nutrition, food purchasing, food preparation, cooking, meal presentation, and meal serving along with providing knowledge and skills in customer service skills, restaurant operations, and hospitality management. According to the United State Department of Labor, hospitality and food services makes up 8% of the national workforce. 
Employment in these fields is expected to grow 18% between 2002 and 2012. Jobs such as bread and pastry workers will be among the fastest growing occupations over the next decade. The diverse range of activities offered by this industry provides excellent job opportunities for people with varied skills and educational backgrounds. Jobs are plentiful for first-time job seekers, senior citizens, and those seeking part-time or alternative work schedules.
 
 

ASSOCIATE IN APPLIED

TECHNOLOGY DEGREE

Culinary Arts
Area I     Written and Oral Communication       6 credits
Course
Title
Cr
Hrs
Cont Hrs
ENG101
English Comp. I
3
3
ENG102
English Comp. II
3
3
Area II   Humanities/Fine Arts                          3-6 credits
Choose from the standard list of courses for Area II listed in the General Education Section of the College Catalog. Choose a maximum of 9 credit hours from Area II and Area IV combined.
Area III Natural Sciences/Mathematics/
                Computer Science                                 10 credits
Choose from the standard list of courses for Area III listed in the General Education Section of the College Catalog. At least one math class is required and one computer science class is required.
Area IV History/Social/Behavioral Sciences    3-6 credits
Choose from the standard list of courses for Area IV listed in the General Education Section of the College Catalog. Choose a maximum of 9 credit hours from Area II and Area IV combined.
Area V    Institutional Requirement                     2 credits
Course
Title
Cr Hrs
Cont Hrs
ORI101
1 Orientation to College
1
1
WKO107
2 Workplace Skills Preparation
1
2
1 Must be taken in the first semester.
2 Must be taken in the final semester.
Note: Students must register for GRA123, a non-credit institutional course, in order to participate in the graduation program
Area VI Core/Technical Concentration            25 credits
Course
Title
Cr Hrs
Cont Hrs
CUA101
Intro to the Hospitality Profession
3
3
CUA111
Foundations of Nutrition
3
3
CUA112
Sanitation and Safety
2
2
CUA125
Food Preparation
5
9
CUA204
CUA213
Foundations of Baking
Food Purchasing and Cost Control
3
3
7
3
CUA251
Menu Design
3
3
CUA262
Restaurant Management and Supervision
3
3



Area VII                                                 Program Electives                24 credits
Choose one of the following three emphases:

    Certified Culinarian Emphasis         18  credits
Course
Title
Cr Hrs
Cont Hrs
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA
Electives (6 credit hours)
Culinary Arts Emphasis                       6  credits
Course
Title
Cr Hrs
Cont Hrs
CUA173
Culinary Arts Apprenticeships
3
30
CUA173
Culinary Arts Apprenticeships
3
30
CUA
Electives (18 credit hours)
 Hospitality Management Emphasis                   24  credits
Course
Title
Cr Hrs
Cont Hrs
CUA122
Fundamentals of Quantity Cooking
3
 
3
CUA262
Management & Supervision
3
3
HSM121
Cost Control for Hospitality Industry
3
3
HSM122
Human Resource Management for Hospitality
3
3
HSM123
Hospitality Field Experience I
3
30
HSM131
Finance for Hospitality Industry
3
3
HSM133
Hospitality Field Experience II
3
30
HSM225
Introduction to Condo Management
3
3
Choose remaining credits from approved list of program electives
Total Degree Credit Hours                          76
 


CAREER SKILLS CERTIFICATE

Culinary Arts
 Area I    Written and Oral Communication                                     
                No requirements
 
Area II   Humanities/Fine Arts
                No requirements
 
Area III Natural Sciences/Mathematics/
                No requirements
 
Area IV History/Social/Behavioral Sciences
                No Requirements   
 
Area V    Institutional Requirement                     2 credits
 
Course
Title
Cr Hrs
Cont Hrs
ORI101
1 Orientation to College
1
1
WKO107
2 Workplace Skills Preparation
1
2
1 Must be taken in the first semester.
2 Must be taken in the final semester.
Note: Students must register for GRA123, a non-credit institutional course, in order to participate in the graduation program
Area VI Core/Technical Concentration           13 credits
Course
Title
Cr Hrs
Cont Hrs
CUA111
Foundations of Nutrition
3
3
CUA112
Sanitation and Safety
2
2
CUA125
Food Preparation
5
9
CUA173
Culinary Arts Apprenticeship
3
30
Area VII  Electives                                             13 credits
Choose from approved list of program electives
                Total Certificate Credit Hours                              28      
 

CAREER SKILLS CERTIFICATE

Hospitality Services Management
 Area I    English                                  
                No requirements
Area II   Humanities/Fine Arts
                No requirements
Area III Natural Sciences/Mathematics/
                No requirements
Area IV History/Social/Behavioral Science
                No Requirements   
Area V    Institutional Requirement                     2 credits
Course
Title
Cr Hrs
Cont Hrs
ORI101
1 Orientation to College
1
1
WKO107
2 Workplace Skills Preparation
1
2
1 Must be taken in the first semester.
2 Must be taken in the final semester.
Note: Students must register for GRA123, a non-credit institutional course, in order to participate in the graduation program
Area VI Core/Technical Concentration            11 credits
Course
Title
Cr Hrs
Cont Hrs
CUA101
Introduction to the Hospitality Profession
3
3
 
CUA112
 
Sanitation and Safety
 
 
2
 
 
2
HSM112
Hospitality Law
3
3
HSM123
Hospitality Field Experience I
3
30
Area VII  Electives                                             16 credits
Choose from approved list of program electives
                Total Certificate Credit Hours                    29
 

The requirements for each program are subject to change.  Please consult your program advisor to ensure adherence to the appropriate degree plan.