Culinary Arts (HMC15.AAS) 520905

Associate of Applied Science Degree

First Year

First Semester

			Credits	Clock Hours
	CHEF-1305	Sanitation and Safety	3.00
	HAMG-1321	Introduction to Hospitality Industry	3.00
	CHEF-1301	Basic Food Preparation	3.00
	-	Humanities/Fine Arts Selection	3.00
	RSTO-1321	Menu Management	3.00

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

CORE: Humanities/Fine Arts Selection

Second Semester

			Credits	Clock Hours
	CHEF-1310	Garde Manger	3.00
	GOVT-2305	Federal Government	3.00
	SPCH-1315	Public Speaking	3.00
	-	Or
	SPCH-1321	Business and Professional Communication	3.00
	CHEF-2301	Intermediate Food Preparation	3.00
	CHEF-1302	Principles of Healthy Cuisine	3.00
	-	Or
	IFWA-1318	Nutrition/Food Service Profession	3.00
	CHEF-2302	Saucier	3.00

DEGR: CHEF-1310, CHEF-2301, CHEF-1302, IFWA-1318, CHEF-2302

CORE: GOVT-2305, SPCH-1315, SPCH-1321

Second Year

First Semester

			Credits	Clock Hours
	ENGL-1301	Composition I	3.00
	PSTR-1301	Fundamentals of Baking	3.00
	CHEF-1341	American Regional Cuisine	3.00
	CHEF-1345	International Cuisine	3.00
	HAMG-2301	Principles of Food and Beverage Operations	3.00

DEGR: PSTR-1301, CHEF-1341, CHEF-1345, HAMG-2301

CORE: ENGL-1301

Second Semester

			Credits	Clock Hours
	RSTO-1325	Purchasing for Hospitality Operations	3.00
	MATH-1332	Contemporary Mathematics (Quantitative Reasoning)	3.00
	-	Or
	MATH-1342	Elementary Statistical Methods	3.00
	-	Academic Elective	3.00
	HAMG-2388	Internship-Hospitality Administration and Management	3.00
	-	Or
	BUSG-1371	Entrepreneur & Business Plan Development	3.00

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

CORE: MATH-1332, MATH-1342

Total Credit Hours: 60