Culinary Arts Management, A.A.S.
A.A.S. Degree—64 credit hours
Curriculum Code 1324
The Culinary Arts Management curriculum is designed to provide small business management training essential to effective culinary arts management in the hospitality industry. Graduates will be able to oversee any food service operation, including hotel, health care, cruise ship, catering, and manufacturing; and will have expertise in menu planning, controls, marketing, nutrition, sanitation, and food preparation and production. The A.A.S. degree prepares students for entry- to mid-level positions within the hospitality industry.
Employment of chefs, cooks and other kitchen workers is expected to increase by 6 percent through 2018. Employment in restaurants is expected to grow rapidly as the average age of the population increases and demand for restaurant services and varied menus increases. Thus, more highly skilled chefs and cooks will be needed. Employment of institutional and cafeteria chefs and cooks will grow about as fast as average, and will be concentrated in educational and health service sectors.
Required General Education Courses
15 credit hours as follows:
Select 3 credit hours from Humanities and Fine Arts or Social/Behavioral Sciences:
ANT, ARB, ART, ECO, FRE, GEO, GER, HIS, HUM, LIT, MUS, PHI, PSC, PSY, SOC, SPA, SSC, THE
Select 3 credit hours from Physical and Life Sciences:
BIO, CHM, EAS, GEL, MTH, NAT, PHS, PHY
Required Career Courses
49 credit hours as follows:
Suggested Schedule
Semester 1 (17 credit hours)
Semester 2 (17 credit hours)
Semester 3 (17 credit hours)
Semester 4 (13 credit hours)
| ___-___ | Physical and Life Sciences Elective | 3 |
| - | | |
| ___-___ | Humanities and Fine Arts Elective | 3 |
| OR- | | |
| ___-___ | Social and Behavioral Sciences Elective | 3 |
| - | | |
| RTM-226 | Front-of-the-House Management | 3 |
| RTM-245 | Quantity Food Production IV | 4 |