CULINARY ARTS - RESTAURANT MANAGEMENT OPTION / A.A.S. DEGREE

Eastern
Hegis Code: 5404

Program Learning OutcomesCurriculum Code: CURM-AAS
 

     The Culinary Arts Curriculum is designed for students with a career interest in culinary, restaurant management, baking and pastry management and the lodging & resort industries. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The Culinary Arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a 200-hour internship program.


FIRST SEMESTER: 15.5 credits Credits
ACC101: Principles of Accounting I 4
 Courses that constitute the major in this curriculum CUL101: Hospitality Freshman Seminar 1.5
 Courses that constitute the major in this curriculum CUL111: Sanitation 3
 Courses that constitute the major in this curriculum CUL114: Culinary Arts I 4
ENG101: Standard Freshman Composition 3
       
SECOND SEMESTER: 16-17 credits Credits
 Courses that constitute the major in this curriculum CUL112: Hospitality Cost Controls 4
 Courses that constitute the major in this curriculum CUL113: Wine and Beverage Management 3
ENG102: Introduction to Literature 3
Mathematics Elective 3-4
PSY101: Introduction to Psychology 3
     
SUMMER SEMESTER: 4 credits Credits
 Courses that constitute the major in this curriculum CUL240: Internship/Coop 4
     
THIRD SEMESTER: 18 credits Credits
CHE100: General Chemistry 4
 Courses that constitute the major in this curriculum CUL115: Baking and Pastry Arts I 4
 Courses that constitute the major in this curriculum CUL116: Dining Room Management 3
 Courses that constitute the major in this curriculum CUL132: Hospitality Supervision 3
Foreign Language 3
Physical Education 1
       
FOURTH SEMESTER: 16 credits Credits
 Courses that constitute the major in this curriculum CUl120: Hospitality Marketing 3
 Courses that constitute the major in this curriculum Culinary Arts Special Projects  
       CUL211: American Regional Cuisine Artistry 1
       CUL212: Savory French Cuisine 1
       CUL213: Exotic Asian Cuisine 1
       CUL214: Mediterranean Cuisine 1
 Courses that constitute the major in this curriculum CUL228: Garde Manger 3
 Courses that constitute the major in this curriculum CUL250: Hospitality Capstone Course 2
Physical Education 1
Social Science Elective 3
       
TOTAL CREDITS REQUIRED 69.5-70.5

 Courses that constitute the major in this
curriculum These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION
Culinary Arts 41.5 credits
English/Humanities 9 credits
Business 7 credits
Mathematics/Science 7-8 credits
Social Science 6 credits
Physical Education 2 credits