Culinary Arts Management (AAS)

A.A.S. Degree—65 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.

Requirements

Course List

Code	Title	Credit Hours
Required General Education Courses
15 credit hours as follows:
COM-101	Composition I	3
COM-103	Speech Fundamentals	3
MTH-108	Mathematics for Career Programs	3
Select three credit hours from Humanities and Fine Arts or Social/Behavioral Sciences:		3
ANT, ARB, ART, ECO, FRE, GEO, HIS, HUM, LIT, MUS, PHI, PSC, PSY, SOC, SPA, SSC, THE
Select three credit hours from Physical and Life Sciences:		3
AST, BIO, CHM, EAS, GEL, NAT, PHY
Required Career Courses
50 credit hours as follows:
RTM-100	Food Service Sanitation	2
RTM-101	Intro to Hospitality Industry	3
RTM-102	Quantity Food Production I	4
RTM-103	Basic Food Theory	2
RTM-202	Quantity Food Production II	4
RTM-203	Garde Manger	4
RTM-204	Quantity Food Production III	4
RTM-205	Beverage Management	3
RTM-206	Menu Writing and Marketing	3
RTM-209	Baking/Pastry I	4
RTM-210	Nutrition for Food Service Managers	3
RTM-226	Front-of-the-House Management	4
RTM-231	Hospitality Supervision	3
RTM-240	Purchasing and Cost Control	3
RTM-245	Quantity Food Production IV	4
Total Credit Hours		65

Suggested Schedule

Plan of Study Grid

Semester 1		Credit Hours
RTM-100	Food Service Sanitation 1	2
RTM-101	Intro to Hospitality Industry 2	3
RTM-102	Quantity Food Production I 3	4
RTM-103	Basic Food Theory 2	2
RTM-202	Quantity Food Production II 2	4
	Credit Hours	15
Semester 2
COM-101	Composition I	3
RTM-204	Quantity Food Production III 2	4
RTM-209	Baking/Pastry I 2	4
RTM-245	Quantity Food Production IV 2	4
	Credit Hours	15
Semester 3
Summer
RTM-203	Garde Manger 1, 4	4
RTM-205	Beverage Management 1, 4	3
RTM-206	Menu Writing and Marketing 1, 4	3
	Credit Hours	10
Semester 4
COM-103	Speech Fundamentals	3
RTM-210	Nutrition for Food Service Managers 2	3
RTM-231	Hospitality Supervision	3
RTM-226	Front-of-the-House Management	4
	Credit Hours	13
Semester 5
RTM-240	Purchasing and Cost Control	3
Physical and Life Sciences Elective		3
Humanities and Fine Arts Elective		3
OR
Social and Behavioral Sciences Elective		3
	Credit Hours	9
	Total Credit Hours	62

¹

RTM-100 Food Service Sanitation, RTM-203 Garde Manger, RTM-205 Beverage Management, and RTM-206 Menu Writing and Marketing are 4 weeks courses

²

RTM-101 Intro to Hospitality Industry, RTM-103 Basic Food Theory, RTM-202 Quantity Food Production II, RTM-204 Quantity Food Production III, RTM-209 Baking/Pastry I, RTM-210 Nutrition for Food Service Managers, and RTM-245 Quantity Food Production IV are 8-week courses

³

RTM-102 Quantity Food Production I is an 8-week or 16-week course

⁴

RTM-203 Garde Manger, RTM-205 Beverage Management, and RTM-206 Menu Writing and Marketing are only offered in the early and regular summer sessions