Jul 17, 2024  
2020-2021 Catalog and Student Handbook 
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

Business - Culinary Arts

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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.)

The AAS in Business, Culinary Arts Concentration was developed in compliance with the Complete College Tennessee Act of 2010. Students who begin this program at Walters State Community College and transfer to another Tennessee public community college are guaranteed that their credits will transfer and will be credited toward completion of the AAS degree in Business, Culinary Arts Concentration at the receiving institution.

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

Degree: Associate of Applied Science

Emphasis: Business

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

Recommended Full-Time Schedule

The following Recommended Full-Time Schedule is not a substitute for academic advising. You must meet with an academic advisor each semester to be cleared for registration. Consult with your advisor about scheduling and degree requirements. Also, see the current undergraduate catalog (catalog.ws.edu) for a complete list of requirements and electives. Requirements are continually under revision, and there is no guarantee they will not be changed or revoked. Contact the academic division or department for current information.

Factors that affect your progression include required Learning Support courses, your choices regarding campus location, course delivery method, and the days and times selected to take classes.

1General Education electives in each category must be chosen from approved courses listed in the General Education Program .

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 your faculty advisor for additional information.


Hot Foods Option

First Year

Second Year

Fall Term (17 semester credit hours)

Spring Term (13 semester credit hours)

Baking Option

First Year

Second Year

Fall Term (16 semester credit hours)

Spring Term (13 semester credit hours)

Program Degree Requirements - A.A.S. Business - Culinary Arts

General Education Requirements (15 hours)

Humanities and/or Fine Arts

Approved Humanities General Education elective1 3 credits

Concentration (45 hours)

Total Credit Hours 60

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