Hospitality Management & Tourism/Culinary Arts (CAO.S.AAS)

70.0 Credit Hours

The Culinary Arts program provides the basic knowledge a student needs to develop into a certified chef. The serving of good food is important to the reputation of any restaurant. Chefs and cooks are responsible for preparing meals that are pleasing to the eye and taste. Through this specialized program, students develop extensive skills and knowledge of food preparation and presentation. Students also gain an understanding of the duties and responsibilities of a chef and other culinary personnel.

Prerequisites: HMT 1107

Program Outcomes

  • Apply fundamentals of baking science to the preparation of products.
  • Become familiar with and varieties of alcoholic and non-alcoholic beverages and explain laws related to responsible alcohol service.
  • Perform mathematical functions related to food.
  • Apply principles of preparation and cooking techniques to produce a variety of hot and cold food products.
  • Develop knife skills to produce a variety of cuts, and demonstrate the operation of kitchen equipment safely and correctly.
  • Perform dining room duties using a variety of styles and demonstrate an understanding of quality customer service.

Curriculum

Ohio Transfer Module: Arts & Humanities Elective 3 credit hours
ACC 1210: Introduction to Financial Accounting View Master Syllabus View Current Schedule 3 credit hours
BIS 1120: Computer Concepts & Applications View Master Syllabus View Current Schedule 3 credit hours
DIT 1108: Nutrition for the Culinary Professional View Master Syllabus View Current Schedule 3 credit hours
COM 2206: Interpersonal Communication View Master Syllabus View Current Schedule 3 credit hours
HMT 1101: Basic Culinary Skills View Master Syllabus View Current Schedule 2 credit hours
HMT 1105: Introduction to the Hospitality & Tourism Industry View Master Syllabus View Current Schedule 2 credit hours
HMT 1107: Sanitation & Safety View Master Syllabus View Current Schedule 2 credit hours
HMT 1108: Pastry & Confectionery Basics View Master Syllabus View Current Schedule 4 credit hours
HMT 1110: Menu Planning & Table Service Practicum View Master Syllabus View Current Schedule 3 credit hours
HMT 1112: Food Principles & Preparation View Master Syllabus View Current Schedule 4 credit hours
HMT 1125: Beverage Management View Master Syllabus View Current Schedule 2 credit hours
HMT 1126: Baking I & Restaurant Desserts View Master Syllabus View Current Schedule 2 credit hours
HMT 2201: Food Service Equipment, Design & Maintenance View Master Syllabus View Current Schedule 2 credit hours
HMT 2206: Garde Manger View Master Syllabus View Current Schedule 3 credit hours
HMT 2207: Butchery and Fish Management View Master Syllabus View Current Schedule 2 credit hours
HMT 2209: Advanced Culinary Skills View Master Syllabus View Current Schedule 3 credit hours
HMT 2215: Hospitality Cost Controls View Master Syllabus View Current Schedule 3 credit hours
HMT 2225: Hospitality & Tourism Supervision View Master Syllabus View Current Schedule 3 credit hours
HMT 2226: Hospitality Purchasing & Negotiations View Master Syllabus View Current Schedule 3 credit hours
HMT 2227: Hospitality Marketing View Master Syllabus View Current Schedule 2 credit hours
HMT 2230: Risk & Prevention Management View Master Syllabus View Current Schedule 2 credit hours
HMT 2292: Culinary Arts Option Cooperative Work Experience View Master Syllabus View Current Schedule 2 credit hours
MAT 1120: Business Mathematics View Master Syllabus View Current Schedule 3 credit hours
Course Option: {ENG 1131 OR ENG 1101} 3 credit hours
Course Option: {PSY 1100 OR SOC 1145} 3 credit hours
View Master Syllabus - View the Master Syllabus   View Current Schedule - View the Course Schedule