Culinary Arts: AAS
The Culinary Arts program is designed to meet current and future needs for training food service and food service managerial persons to assume leadership roles in the industry. The curriculum covers food preparation, production, table service and culinary management. Addressing the business, academic, and technical aspects of the industry, the curriculum offers a wide range of courses, specifically meeting the requirements of the hotels, restaurants and clubs in this field. The program features a heavy emphasis on food preparation from basic to advanced, combined with courses that offer a foundation in the managerial aspects of the industry.
Courses
- BAP 150 — Bakeshop Basics for Culinarians
- BIO 125 — Principles of Nutrition (MOTR LIFS 100N)
- BIO 177 — Food Science
- COM 101 — Oral Communication I (MOTR COMM 100)
- ENG 101 — College Composition I (MOTR ENGL 100)
- HST 102 — United States History from 1865 to the Present (MOTR HIST 102)
- HTM 100 — Introduction to the Hospitality Industry
- HTM 120 — Supervision and Leadership in the Hospitality Industry
- HTM 200 — Procurement in the Hospitality Industry
- HTM 210 — Hospitality Financial Planning and Cost Control
- HTM 230 — Bar and Beverage Management
- MTH 108 — Elementary Applied Mathematics
- SOC 101 — Introduction to Sociology (MOTR SOCI 101)