Hospitality and Tourism Management, A.A.S.
Business Division
The Culinary Arts program provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, and clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiency and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
Career Opportunities: Chef, Sous chef, Kitchen manager, or Food service manager
“This program of study is designed as a terminal degree for a specific career field. The associated courses are not designed to transfer to a four-year institution.”
