Management/Culinary Arts, A.A.S. (Management)

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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.)

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 - Hot Foods/Baking and Pastry

General Education Requirements (15 hours)

Communication

Humanities and/or Fine Arts

Approved Humanities General Education elective¹3 credits

Behavioral/Social Sciences

ECON 2010 - Macroeconomics

Mathematics

Approved Mathematics General Education elective¹3 credits

Concentrations (45 hours)

Total Credit Hours 60

*Hot Foods Option 10 hours

*Baking/Pastry Option 10 hours

CULN 2420 - Artisan and Specialty Breads
CULN 2435 - Chocolate Skills
CULN 2440 - Art of Decorating Cakes
Culinary Electives 2 credits
¹General Education electives in each category must be chosen from approved courses listed in the General Education Program .

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.