This degree blends professional and technical courses in the culinary arts with hands-on training that provides graduates with the technical knowledge and hands-on skills to be successful in the food service industry.
Area of Interest
Majors in a Minute Video
1st Semester (Fall)
- ENG 111: College Composition I - 3 credits
- HRI 106: Principles of Culinary Arts I - 3 credits
- HRI 158: Sanitation and Safety - 3 credits
- HRI 107: Principles of Culinary Arts II - 3 credits
- SDV 100: College Success Skills - 1 credits
- ___ ___: Social Science Elective - 3 credits
2nd Semester (Spring)
- HRI 145: Garde Manger - 3 credits
- HRI 119: Applied Nutrition for Food Service - 3 credits
- HRI 128: Principles of Baking - 3 credits
- HRI 220: Meat, Seafood and Poultry Preparation - 3 credits
- MTH 154: Quantitative Reasoning - 3 credits
3rd Semester (Summer)
- HRI 251: Food and Beverage Cost Control I - 3 credits
- HRI 218: Fruit, Vegetable and Starch Preparation - 3 credits
3rd Semester (Fall)
- HRI 206: International Cuisine - 3 credits
- HRI 207: American Regional Cuisine - 3 credits
- HRI 259: Beverage Management - 3 credits
- ___ ___: Technical Elective - 3 credits, 4 credits
- ENG 112: College Composition II - 3 credits
4th Semester (Spring)
- HRI 290: Coordinated Internship - 3 credits
- HRI 225: Menu Planning & Dining Room Service - 3 credits
- HRI 256: Principles & Applications of Catering - 3 credits
- ___ ___: Humanities Elective - 3 credits
There are no additional admission requirements for this program.
The restaurant and foodservice industry is one of the fastest growing occupational sectors with a need for well-trained and skilled professionals. The Associate of Applied Science Degree in Culinary Arts blends professional and technical courses in the culinary arts with general academic courses that provide graduates with the technical knowledge and hands on skills needed to be successful in the foodservice industry. The required internship provides students with the opportunity to apply and put into practice what they are learning in a real-time setting and to gain insight into their chosen field.
Occupational Objectives: Career opportunities in the restaurant and foodservice industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fine dining restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.
Students entering the Culinary Arts degree program are required to take one Writing Intensive Course in order to graduate. The Writing Intensive Course for this program is either HRI 206 or HRS 207, and has a prerequisite of ENG 111 and ENG 112. Students who are awarded transfer academic credit for this course at another institution may fulfill the Writing Intensive Course (WIC) requirement for this program by completing another Writing Intensive Course (WIC).
Students may substitute a higher-level math course for HRI 154. Students take one three-credit technical elective from the following approved list: BUS 116, HRI 205, HRI 280, HRI 281.
In addition to regular college tuition and fees, the Culinary Arts AAS degree requires students to purchase the following:
|Approved uniforms items: chef jacket with logo, b & w houndstooth chef pants, slip resistant black kitchen shoes, hat, bib apron||$185.00 +/-|
|Supplies: medium black Sharpie marker, yellow highlighter, basic pocket calculator, pocket size notebook||$25.00 +/-|
|Textbook and other supplies (vary by class)||$500.00 +/-|
|Approved tool kit||$425.00 +/-|
Required Uniform and Tool Kits
Students enrolled in HRI laboratory courses must wear the approved uniform and bring the approved tool kit to class. Specifications will be presented at orientation sessions. All required items are available through the campus bookstore, where financial aid may be used to assist with purchases.
Orientation to the Program
Attendance at an information session is required before enrolling in Culinary Arts classes. Information sessions will be held in-person (or can be scheduled virtually, via Zoom) during the late spring and summer before each fall semester intake. Dates and sign-up information will be posted here at a later time. For more information please contact Sarah Labensky.
Currently, all HRI courses are being held in person & on campus, with masks required for everyone. For additional information, please contact Sarah Labensky.