Mar 28, 2024  
2011-2012 Catalog and Student Handbook 
    
2011-2012 Catalog and Student Handbook [ARCHIVED CATALOG]

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)


Humanities and/or Fine Arts


Approved Humanities General Education elective1 3 credits

Behavioral/Social Sciences


Mathematics


Approved Mathematics General Education elective1 3 credits

Concentrations (45 hours)


Total Credit Hours 60


*Baking/Pastry Option 10 hours


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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