Culinary Arts (HMC15.AAS) 520905

• Associate of Applied Science Degree

Associate of Applied Science Degree

First Year

First Semester

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

 

Second Semester

			Credits	Clock Hours
DEGR	CHEF-1310	Garde Manger	3.00
CORE	GOVT-2305	Federal Government	3.00
CORE	SPCH-	SPCH-1315 or 1321	3.00
DEGR	CHEF-2301	Intermediate Food Preparation	3.00
DEGR	CHEF-1302	Principles of Healthy Cuisine	3.00
	-	Or
DEGR	IFWA-1318	Nutrition for the Food Service Professional	3.00
DEGR	CHEF-2302	Saucier	3.00

 

Second Year

First Semester

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

 

Second Semester

			Credits	Clock Hours
DEGR	RSTO-1325	Purchasing for Hospitality Operations	3.00
CORE	MATH-	MATH-1332, or 1342	3.00
DEGR	ELEC-	Academic Elective	3.00
DEGR	HAMG-2388	Internship - Hospitality Administration and Management	3.00
	-	Or
DEGR	BUSG-1371	Entrepreneur & Business Plan Development	3.00

 

Total Credit Hours: 60