Culinary Arts A.O.S.
The Culinary Arts A.O.S. program enables graduates to demonstrate competency skills in basic food preparation, baking and dessert making, food and beverage management, human resource management, dining room and banquet service, sanitation and nutrition; demonstrate basic skills in advanced techniques of haute cuisine, garde manger, and pastry and desserts; refine and strengthen culinary capabilities through the practical application of skills and knowledge gained in foundation and hospitality courses; experience an appropriate 600 hours of work to complement the classroom and laboratory requirements of the program, and prepare for entry-level or management positions in the culinary field.
Courses
- FYS 100 — FYS 100
- HOT 110 — HOT 110
- HOT 111 — HOT 111
- HOT 112 — HOT 112
- HOT 114 — HOT 114
- HOT 117 — Food & Bev Control ..........................................................3
- HOT 119 — HOT 119
- HOT 135 — HOT 135
- HOT 218 — H uman Resources Mgmt/HFI ......................................... 3
- HOT 220 — HOT 220
- HOT 233 — HOT 233
- HOT 238 — HOT 238
- HOT 251 — HOT 251
- HOT 253 — Banquet Mgmt & Operations
- HOT 255 — HOT 255
- HOT 256 — HOT 256
- HOT 257 — HOT 257
- HOT 258 — HOT 258
- HOT 259 — HOT 259
- HOT 260 — I nternational Baking & Pastry
- HOT 268 — HOT 268
- HOT 269 — HOT 269
- HOT 275 — HOT 275
- SSA 201 — SSA 201
- TAT 121 — TAT 121