2017-2018 Catalog

Culinary Arts Management, A.A.S.

A.A.S. Degree—64 credit hours

Curriculum Code 1324

This program 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, cost controls, marketing, nutrition, sanitation, and food preparation and production. The program prepares students for entry- to mid-level positions within the hospitality industry. 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:

BUS-120Business Mathematics

3

COM-101Composition I

3

COM-103Speech Fundamentals

3

BUS-120: A minimum level of competency in mathematics is required for graduation for all A.A.S. degrees. This minimum competency may be demonstrated in one of three ways:
  • Placement into MTH-120 or higher; or
  • Successful completion with an earned grade of “C” or better in BUS-120, MTH-102, MTH-109, MTH-121 or MTH-133 or higher-level mathematics course for designated career programs; or
  • An equivalent transfer course from another college with an earned grade of “C” or better.

Select 3 credit hours from Humanities and Fine Arts or Social/Behavioral Sciences:

ANT, ARB, ART, ECO, FRE, GEO, 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:

IMS-115Microsoft Office I

3

RTM-100Food Service Sanitation

2

RTM-101Intro to Hospitality Industry

3

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-202Quantity Food Production II

4

RTM-203Garde Manger

4

RTM-204Quantity Food Production III

4

RTM-206Menu Writing and Marketing

3

RTM-209Baking/Pastry I

4

RTM-210Nutrition for Food Service Managers

3

RTM-226Front-of-the-House Management

3

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

RTM-245Quantity Food Production IV

4

Suggested Schedule

Semester 1 (17 credit hours)

BUS-120Business Mathematics

3

IMS-115Microsoft Office I

3

RTM-100Food Service Sanitation

2

RTM-101Intro to Hospitality Industry

3

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

Semester 2 (17 credit hours)

COM-101Composition I

3

RTM-202Quantity Food Production II

4

RTM-206Menu Writing and Marketing

3

RTM-209Baking/Pastry I

4

RTM-210Nutrition for Food Service Managers

3

Semester 3 (17 credit hours)

COM-103Speech Fundamentals

3

RTM-203Garde Manger

4

RTM-204Quantity Food Production III

4

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

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-226Front-of-the-House Management

3

RTM-245Quantity Food Production IV

4