Culinary Arts Degree

AAS Degree (67 Credits)

Term 1 (16 Credits)

  • CSC:107, Computer Literacy, 3 credits
  • HCM:100, Sanitation and Safety, 2 credits
  • HCM:116, Fundamentals of Baking, 3 credits
  • HCM:154, Basic Food Preparation, 2 credits
  • HCM:180, Food Fundamentals, 2 credits
  • HCM:265, Mathematics for Hospitality, 3 credits
  • HCM:932, Internship, 1-3 credits

 

Term 2 (16 Credits)

  • HCM:156, Intermediate Food Preparation, 3 credits
  • HCM:182, Intermediate Baking, 3 credits
  • HCM:212, Industry Management, 3 credits
  • HCM:233, Menu Planning and Nutrition, 3 credits
  • HCM:589, Introduction to Restaurant Management, 3 credits
  • HCM:932, Internship, 1-3 credits

 

Term 3 - Summer (3 Credits)

  • HCM:255, Purchasing, 3 credits

 

Term 4 (15 Credits)

  • HCM:199, Batch Cooking, 2 credits
  • HCM:280, Food Cost Accounting, 3 credits
  • HCM:932, Internship, 2 credits
  • HCM:957, Hospitality Lab I, 2 credits
  • HCM:105, Working in America, 3 credits
  • SPC:112, Public Speaking, OR
  • SPC:170, Professional Communication, 3 credits

 

Term 5 (14 Credits)

  • HCM:160, Advanced Food Preparation, 3 credits
  • HCM:241, Menu Planning and Sales Promotion, 3 credits
  • HCM:301, Beverage Control, 3 credits
  • HCM:932, Internship, 1-3 credits
  • PSY:213, Industrial & Organizational Psychology, OR
  • PSY:111, Introduction to Psychology, OR
  • SOC:110, Introduction to Sociology, 3 credits

 

Term 6 - Summer (3 Credits)

  • HCM:155, Garde Manger, 3 credits