Culinary Arts (HMC15) 520905

Associate of Applied Science Degree

First Year

First Semester

CreditsClock Hours

CHEF-1305Sanitation and Safety

3.00

HAMG-1321Introduction to Hospitality Industry

3.00

CHEF-1301Basic Food Preparation

3.00

-Humanities/Fine Arts Selection

3.00

RSTO-1321Menu Management

3.00

DEGR: CHEF-1305, HAMG-1321, CHEF-1301, RSTO-1321

CORE: Humanities/Fine Arts Selection

Second Semester

CreditsClock Hours

CHEF-1310Garde Manger

3.00

GOVT-2305Federal Government

3.00

- 

SPCH-1315Public Speaking

3.00

-Or

SPCH-1321Business and Professional Communication

3.00

- 

CHEF-2301Intermediate Food Preparation

3.00

- 

CHEF-1302Principles of Healthy Cuisine

3.00

-Or

IFWA-1318Nutrition/Food Service Profession

3.00

- 

CHEF-2302Saucier

3.00

Second Year

First Semester

CreditsClock Hours

ENGL-1301Composition I

3.00

PSTR-1301Fundamentals of Baking

3.00

CHEF-1341American Regional Cuisine

3.00

CHEF-1345International Cuisine

3.00

HAMG-2301Principles of Food and Beverage Operations

3.00

Second Semester

CreditsClock Hours

RSTO-1325Purchasing for Hospitality Operations

3.00

- 

MATH-1332Contemporary Mathematics (quantitative Reasoning)

3.00

-Or

MATH-1342Elementary Statistical Methods

3.00

- 

-Academic Elective

3.00

- 

HAMG-2388Internship-Hospitality Administration and Management

3.00

-Or

BUSG-1371Entrepreneur & Business Plan Development

3.00

DEGR: RSTO-1325, Academic Elective, HAMG-2388, BUSG-1371

CORE: MATH-1332, MATH-1342

Total Credit Hours: 60