Business, Hospitality, and Information Technology - 22FB - Hospitality and Culinary Management
Program Overview
Catalog Description
The Hospitality and Culinary Management program provides students with technical skills in food production and food operations and prepares students for managerial positions in the hospitality industry. Students can pursue careers as cooks, chefs, bakers, pastry chefs, and supervisors and managers in restaurants, clubs, hotels and resorts. Students acquire skills in food sanitation and safety, culinary principles, baking and pastry, supervision and leadership, menu development, purchasing and cost control. The Hospitality and Culinary Management program is a partner of the National Restaurant Association Educational Foundation (NRAEF). Upon completion of the A.A.S. degree program students qualify to apply for the NRAEF Diploma, a nationally recognized credential in the hospitality industry. The Hospitality and Culinary Management curriculum is aligned with the educational standards of the American Culinary Federation (ACF). CLC courses in Hospitality Supervision, Nutrition, and ServSafe: Foodservice Sanitation meet the initial certification and/or re-certification requirements for the ACF Chefs Certification Program. |
Program Title
Plan Code
Award Type
Division
Free Form Requisites
First Semester | 13 Credits | |
COURSE | TITLE | HOURS |
|---|---|---|
CLC120 ^ | College Success Seminar | 2 |
HCM110 | Introduction to Hospitality Industry | 3 |
HCM111 | Culinary Principles I | 4 |
HCM113 | ServSafe: Food Service Sanitation | 1 |
MTH114 | Applied Mathematics I or other higher Math Elective | 3 |
Second Semester | 14 Credits | |
COURSE | TITLE | HOURS |
HCM170 | Patisserie I | 4 |
HCM112 | Culinary Principles II | 4 |
HCM212 | Menu Marketing and Management | 3 |
ENG120 | Technical Composition I or | |
ENG121 | English Composition I | 3 |
Third Semester | 13 Credits | |
COURSE | TITLE | HOURS |
HCM171 | Culinary Principles III | 4 |
HCM175 | Nutrition | 3 |
HCM214 | Hospitality Supervision | 3 |
ART149 | Digital Photography I or | 3 |
Fourth Semester | 13 Credits | |
COURSE | TITLE | HOURS |
HCM185 | Garde Manger | 4 |
HCM213 | Purchasing and Inventory Control | 3 |
PSY121 | Introduction to Psychology or | |
PSY122 | Industrial/Organizational Psychology | 3 |
CMM121 | Fundamentals of Speech or | |
CMM122 | Business and Professional or | |
CMM123 | Dynamics of Small Group Discussion or | |
CMM128 | Interviewing Practices | 3 |
Fifth Semester | 10 Credits | |
COURSE | TITLE | HOURS |
HCM275 | Contemporary Restaurant Principles | 4 |
HCM273 | Controlling Hospitality Costs | 3 |
HCM Elective (see list below) | 3 | |
Total Hours for A.A.S. Degree | 63 | |
HCM Elective Options | ||
COURSE | TITLE | HOURS |
HCM114 | Introduction to Beverage Appreciation | 1 |
HCM150 | Contemporary Restaurant Breakfast | 3 |
HCM151 | American Regional Cuisine | 3 |
HCM152 | European Cuisine | 3 |
HCM153 | Latin American Cuisine | 3 |
HCM154 | Italian Regional Cuisine | 3 |
HCM155 | French Regional Cuisine | 3 |
HCM159 | Culinary Arts Study Abroad | 1-3 |
HCM271 | Hospitality Leadership | 3 |
HCM272 | Culinary and Hospitality Internship | 3 |
HCM299 | Selected Topics in Hospitality | 1-5 |
^ CLC 120 is an institutional requirement for graduation.