Culinary Arts Technology
Associate of Applied Science
[ Ginger Godwin ]
The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts program is hands-on lab instruction by a culinary instructor in a commercial kitchen. All students must wear appropriate uniforms for all lab classes. HRT 1213 and 1114 are prerequisites to culinary lab classes and co-requisites to CUT 1513.
Students successfully completing the program may receive certificates for these National Restaurant Association Principles of Restaurant Management courses: Nutrition, Customer Service, and Hospitality and Restaurant Management, and ServeSafe Alcohol. Students will graduate with the ServSafe Food Protection Manager Certification.
HRT and CUT classes should be taken in the order listed below to complete the degree in two years.
CIP Code: 120500
Program Code: 6090
Freshman Year
First Semester — 17 hrs
Course
Title
Hours
Description
HRT-1213
Sanitation & Safety
3
This course examines, and outlines, the basic principles of microbiology, sanitation, and safety procedures for a food service operation. Implementation of sanitation procedures, pest control, and risk reduction standards in a hospitality operation are covered. Two hours lecture and two hours lab.
CUT-1114
Culinary Principles I
4
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.
HRT-1123
Intro to Hospitality & Tourism
3
This course is designed as an introduction to the hospitality and tourism industry. The course includes discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture.
HRT-1511
Hospitality Seminar I
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
CUT-1613
Nutrition
3
This course provides information on a study of nutrients as related to personal health, foods and food preparation, recipe or menu modification for special needs customers, and merchandising techniques associated with nutritious meals. One hour lecture and four hours laboratory.
EL-T-ELECT**
Technical Elective
3
An advisor approved elective in the technical field.
**Choose from CUT 1513 Garde Manger, HRT 2233 Hospitality Cost Control, or HRT 2623 Hospitality Human Resource Management.
Second Semester — 16 hrs
Course
Title
Hours
Description
CUT-1134
Principles of Baking
4
(Prerequisites: HRT 1114 & HRT 1213) This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage are covered. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Two hours lecture and four hours laboratory.
CUT-1124
Culinary Principles II
4
(Prerequisites: HRT 1114 & HRT 1213) This course offers advanced study and application of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for food preparation. Two hours lecture and four hours laboratory.
HRT-1521
Hospitality Seminar II
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
CUT-2223
Menu Planning
3
This course focuses on the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public are presented. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Three hours lecture.
CUT-2314
American Regional Cuisine
4
(Prerequisites: HRT 1114 & HRT 1213) This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Two hours lecture and four hours laboratory.
Sophomore Year
First Semester — 14 hrs
Course
Title
Hours
Description
CUT-2424
International Cuisine
4
(Prerequisites: HRT 1114 & HRT 1213) A study of cuisines of the world with emphasis on use of authentic ingredients, methods, and terminology. Two hours lecture and four hours laboratory.
HRT-1531
Hospitality Seminar III
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
ENG-1113
English Composition I
3
English 1113 prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture.
SBA-ELECT
Social/Behavioral Science Elective
3
Choose any Social or Behavioral Science course in sociology, psychology, political science, geography, economics, or educational psychology.
ELEC-MATSC
Math/Science Elective
3
Choose MAT 1313 College Algebra (or higher MAT course) or a BIO, CHE, or PHY Science course
Second Semester — 16 hrs
Course
Title
Hours
Description
HRT-1223
Restaurant &Catering Operation
3
Principles of organizing and managing a food and beverage facilities and catering operations. Two hours lecture and four hours laboratory
HRT-2613
Hospitality Supervision
3
This course focuses on supervisory skills in leadership styles, communication skills, motivational techniques, employee training techniques, and evaluation methods. Two hours lecture and two hours laboratory.
ELEC-CSSPT
CSC SPT Elective
3
Choose CSC 1113 Computer Concepts, CSC 1123 Computer Applications or SPT 1113 Public Speaking
ELEC-ADVIS*
Advisor Approved Elective
3
Choose from any advisor approved elective.
HRT-1541
Hospitality Seminar IV
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
FINE-ELECT
Fine Arts Elective
3
Choose from any fine arts classes.
*Choose from BOT 1313 Applied Business Math, ACC 1213 Principles of Accounting, or CTE 1413 Financial Management.