Dec 18, 2024

2021-2022 Catalog and Student Handbook

2021-2022 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

Fall Term (14 semester credit hours)

BUSN 1360 - Software Applications for Business (3 hrs.)
CULA 1200 - Sanitation and Food Safety (2 hrs.)
CULA 1320 - Culinary I - Fundamentals (3 hrs.)
ENGL 1010 - English Composition I (3 hrs.)
COMM 2025 - Fundamentals of Communication (3 hrs.)

Spring Term (16 semester credit hours)

CULA 1126 - Saucier (1 hr.)
CULA 1305 - Nutrition for Culinary Arts (3 hrs.)
CULA 1310 - Fundamentals of Baking (3 hrs.)
CULA 1325 - Culinary II - Fabrication (3 hrs.)
CULA 2375 - Purchasing and Cost Control (3 hrs.)
1 Mathematics Elective¹ (3 hrs.) (Select from MATH 1530 or MATH 1630)

Second Year

Fall Term (17 semester credit hours)

ACCT 1010 - Principles of Accounting I (3 hrs.)
BUSN 1305 - Introduction to Business (3 hrs.)
CULA 1240 - Dining Room Service (2 hrs.)
CULA 1330 - Garde Manger (3 hrs.)
CULA 2376 - International Foods (3 hrs.)
1 Humanities Elective¹ (3 hrs.)

Spring Term (13 semester credit hours)

BUSN 2340 - Human Resource Management (3 hrs.)
CULA 2363 - Bistro (3 hrs.)
ECON 2100 - Principles of Macroeconomics (3 hrs.)
CULA 2180 - Culinary Internship (1 hr.)
Hot Foods Elective (3 hrs.) Select from: CULA 2320, 2331 or 2350

Baking Option

First Year

Fall Term (14 semester credit hours)

BUSN 1360 - Software Applications for Business (3 hrs.)
CULA 1200 - Sanitation and Food Safety (2 hrs.)
CULA 1310 - Fundamentals of Baking (3 hrs.)
ENGL 1010 - English Composition I (3 hrs.)
COMM 2025 - Fundamentals of Communication (3 hrs.)

Spring Term (17 semester credit hours)

CULA 1231 - Introduction to Cake Decorating (2 hrs.)
CULA 1305 - Nutrition for Culinary Arts (3 hrs.)
CULA 1320 - Culinary I - Fundamentals (3 hrs.)
CULA 1321 - Advanced Baking and Pastry Skills (3 hrs.)
CULA 2375 - Purchasing and Cost Control (3 hrs.)
1 Mathematics Elective¹ (3 hrs.) (Select from: MATH 1530 or 1630)

Second Year

Fall Term (16 semester credit hours)

ACCT 1010 - Principles of Accounting I (3 hrs.)
BUSN 1305 - Introduction to Business (3 hrs.)
CULA 1232 - Advanced Cake Decorating (2 hrs.)
CULA 1240 - Dining Room Service (2 hrs.)
CULA 2341 - Artisan and Specialty Breads (3 hrs.)
1 Humanities Elective¹ (3 hrs.)

Spring Term (13 semester credit hours)

BUSN 2340 - Human Resource Management (3 hrs.)
ECON 2100 - Principles of Macroeconomics (3 hrs.)
CULA 2361 - Retail Bakery Management (3 hrs.)
CULA 2180 - Culinary Internship (1 hr.)
Baking and Pastry Elective (3 hrs.) Select from: CULA 2342, 2350, 2351 or 2352

Business - Culinary Arts

Recommended Full-Time Schedule

Hot Foods Option

First Year

Fall Term (14 semester credit hours)

Spring Term (16 semester credit hours)

Second Year

Fall Term (17 semester credit hours)

Spring Term (13 semester credit hours)

Baking Option

First Year

Fall Term (14 semester credit hours)

Spring Term (17 semester credit hours)

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)

Communication

Humanities and/or Fine Arts

Behavioral/Social Sciences

Mathematics

Concentration (45 hours)

Business Core (9 hours)

Culinary Core (36 hours)

Hot Foods Option

Hot Foods Elective: (3 credit hours)

Baking/Pastry Option

Baking/Pastry Electives (3 credit hours)

Total Credit Hours 60