;
Rouse Company Foundation Student Services Building
Contents

Culinary Arts Management - A.A.S. Degree (Career)

APPLICATION CODE 347

For curriculum information, contact the Division of Health, Science, and Technology—Room SET-430.

This degree is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in the degree will develop skills related to cooking in the professional environment, including safe food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing this degree will be ready to enter the culinary field in an entry- to mid-level position.

Suggested Semester 1

Course NumberTitleCredits
ENGL 121College Composition

3
CMGT 121Foodservice Safety and Sanitation

2
CMGT 150Kitchen Applications and Management

3
HMGT 101Introduction to the Hospitality Industry

3
Gen Ed Core Mathematics - Quantitative Reasoning Core

3

Suggested Semester 2

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3
BMGT 100Introduction to Business and Organization

3
CMGT 201Nutrition for Food Service Professionals

3
CMGT 280Quantity Food Production and Service Management

3
PMGT 135Baking and Pastries

3

Suggested Semester 3

Course NumberTitleCredits
CMGT 200International Cuisine

3
CMGT 265Garde' Manger

3
CMGT 286A la Carte

4
HMGT 225Hospitality Purchasing and Cost Control

3
Gen Ed Core Biological & Physical Sciences - Scientific Reasoning Core w/ Lab

4

Suggested Semester 4

Course NumberTitleCredits
CMGT 299Culinary Field Internship

3
COMM 105Fundamentals of Public Speaking

3
HMGT 286Dining Room Service and Operations Lab

3
Gen Ed Core Arts & Humanities - Critical & Creative Thinking Core

3
Gen Ed Core Social & Behavioral Sciences - Global Competency Core

3

Total Credit Hours: 61

A graduate should be able to

  1. Perform at the entry- to mid-level management position within a baking and pastry commercial operation.
  2. Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.
  3. Demonstrate appropriate cost control, human resources, and financial management skills.
  4. Maintain industry and legal standards in reference to sanitation and safety.
  5. Identify, understand, evaluate, and apply ethical reasoning.