Culinary Arts, A.A.S.
Our program is designed to educate and develop future leaders for the culinary profession with a curriculum that blends a combination of practical cooking experiences, foodservice knowledge, and business application.
Courses
- ACC 152 — Financial Accounting
- COM 723 — Workplace Communications
- ENG 105 — Composition I
- ENG 106 — Composition II
- FLS 118 — Spanish for Professionals
- HCM 100 — Sanitation and Safety
- HCM 109 — Kitchen Essentials
- HCM 117 — Bakery Basics
- HCM 138 — Food Fundamentals
- HCM 140 — Fabrication
- HCM 147 — Culinary Techniques
- HCM 161 — Stocks and Sauces
- HCM 207 — Menu Planning
- HCM 231 — Nutrition
- HCM 251 — Purchasing, Receiving and Inventory
- HCM 260 — Hospitality Math
- HCM 269 — Garde Manger (lab/lec)
- HCM 279 — Hospitality Accounting
- HCM 321 — Introduction to Hospitality Industry
- HCM 329 — Advanced Garde Manger
- HCM 330 — Hospitality Personnel Management
- HCM 342 — Hospitality Events and Catering (BOH)
- HCM 349 — Advanced Baking and Pastry
- HCM 354 — Service Techniques
- HCM 356 — Beverage Fundamentals
- HCM 359 — Applied Culinary Skills
- HCM 381 — International Cuisine
- HCM 405 — Culinary Competition
- HCM 530 — Culinary Capstone
- HCM 924 — Honors Project
- HCM 928 — Independent Study
- HCM 932 — Internship
- SPC 101 — Fundamentals of Oral Communication