Culinary Arts Management (AAS)
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 che
Courses
- COM 101 — COM-101. Composition I. (3 Credits)
- COM 103 — COM-103. Speech Fundamentals. (3 Credits)
- MTH 108 — MTH-108. Mathematics for Career Programs. (3 Credits)
- RTM 100 — RTM-100. Food Service Sanitation. (2 Credits)
- RTM 101 — RTM-101. Intro to Hospitality Industry. (3 Credits)
- RTM 102 — RTM-102. Quantity Food Production I. (4 Credits)
- RTM 103 — RTM-103. Basic Food Theory. (2 Credits)
- RTM 202 — RTM-202. Quantity Food Production II. (4 Credits)
- RTM 203 — RTM-203. Garde Manger. (4 Credits)
- RTM 204 — RTM-204. Quantity Food Production III. (4 Credits)
- RTM 205 — RTM-205. Beverage Management. (3 Credits)
- RTM 206 — RTM-206. Menu Writing and Marketing. (3 Credits)
- RTM 209 — RTM-209. Baking/Pastry I. (4 Credits)
- RTM 210 — RTM-210. Nutrition for Food Service Managers. (3 Credits)
- RTM 226 — RTM-226. Front-of-the-House Management. (4 Credits)
- RTM 231 — RTM-231. Hospitality Supervision. (3 Credits)
- RTM 240 — RTM-240. Purchasing and Cost Control. (3 Credits)
- RTM 245 — RTM-245. Quantity Food Production IV. (4 Credits)