Management - Culinary Arts

The Rel Maples Institute for Culinary Arts, prepares students for a successful career in food preparation, cooking, baking, kitchen or restaurant management, and non-commercial food service. A wide variety of careers are available in the food service industry. (Accredited by the Accrediting Commission of the American Culinary Federation Foundation.)

This program is designed for the student who does not intend to transfer to a baccalaureate degree program.

Degree: Associate of Applied Science

Emphasis: Management

Concentration: Culinary Arts (Accredited by the American Culinary Federation Education Foundation Accrediting Commission)

General Education Requirements (15 hours)

Communication

Humanities and/or Fine Arts

Approved Humanities General Education elective¹3 credits

Behavioral/Social Sciences

ECON 2010♦ - Macroeconomics

Mathematics

Concentration (45 hours)

Business Core (9 hours)

Culinary Core (36 hours)

Total Credit Hours 60

*Hot Foods Option

*Baking/Pastry Option

CULN 2420 - Artisan and Specialty Breads
CULN 2412 - Advanced Bakery and Pastry Management
CULN 2441 - Introduction to Cake Decorating
CULN 2460 - European Cakes and Tortes
or
CULN 2710 - Plated Desserts and Presentations
Baking/Pastry Electives** (2 credit hours)

**Baking/Pastry Electives: CULN 2420, CULN 2442, CULN 2450, CULN 2510

Note(s):

Students are required to meet computer competency during the first 30 hours of coursework. In this program MGMT 1100 Business Computer Applications is required to satisfy computer competency and must be taken during the first 30 hours.
Learning Support courses must be taken every semester until completed.
College credit may be given for the Certified Executive Chef or Certified Pastry Chef designation awarded by the American Culinary Federation. See a faculty advisor for additional information.

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