Degree Programs

Culinary Arts Management AOS

64-66

This program prepares students for positions in the food service industry, including skills and knowledge in food preparation, baking, and catering. With experience and additional training, students may be qualified for positions leading to sous chef, executive chef, and/or kitchen (production) manager or catering manager. Instruction in this program takes place primarily at the Rome Campus. For Baking & Pastry Arts Emphasis: View bottom of this page.
Goals & Outcomes
Goal 1 To provide training in culinary arts preparation
  • Students will be able to demonstrate execution of the correct application of key cooking methods
Goal 2 To provide training in culinary arts preparation
  • Students will be able to demonstrate execution of the correct application of key cooking methods
Goal 3 To provide training in bakery weights and measures
  • Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their practical exam
Goal 4 To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal
  • Students will demonstrate an ability to work with others in a group to attain a common goal
Goal 5 To provide training in safe food handling
  • Students will be able to demonstrate safe food handling techniques
Goal 6 To prepare students to demonstrate information literacy
  • Students will use traditional and contemporary information technology
  • Students will identify, access, and appropriately use authoritative sources of information
First Semester
1.0
ED100 College Seminar
This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study. See when this course is offered ...
4.0
FS111 Food Preparation 1
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
2.0
FS105 Computer App: Foodsrvce
This course introduces computer applications for managerial decision-making in the hospitality industry. It provides an understanding and practical application of systems related to the executive chef, production manager, and dining room manager. An introduction to computer operations and concepts as well as terminology and methodology related to culinary and hospitality specific software is emphasized. See when this course is offered ...
3.0
FS150 Safety & Sanitation
This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association. See when this course is offered ...
3.0
FS160 Dining Room Service
This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position. See when this course is offered ...
4.0
FS121 Baking 1
This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
.5 cr
PE Physical Education
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Second Semester
3.0
EN101 English 1:Composition
This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, or DS080 Study Reading), or SL115 ESL4: Advanced Reading, and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee. See when this course is offered ...
Tier 1 Mathematics 3-4cr
(a) Upon advisement, students may choose one of the following Tier 1 Mathematics courses: MA115 Intermediate Mathematics, MA108 Concepts in Mathematics, MA110 Elementary Statistics, or MA139 College Algebra.
3.0
FS112 Food Preparation 2
This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1. See when this course is offered ...
3.0
HT101 Intro to Hospitality Indus
This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry. See when this course is offered ...
3.0
FS131 Food Bev & Labr Cost Cntrl
This course introduces the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry. See when this course is offered ...
3.0
FS141 Purchase/Hospitality
This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered. See when this course is offered ...
.5 cr
PE Physical Education
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Third Semester
4.0
FS210 Food Preparation 3
This course integrates knowledge of food and food preparation, equipment, techniques, methods, and practices learned in prerequisite courses. Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multi-course meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2. See when this course is offered ...
4.0
FS230 Food Service Practicum
This course provides the student with on-the-job experience in a variety of food service settings. In addition to the minimum of 9 hours a week of field experience, participation in a weekly seminar is required as a forum to discuss work-related situations and problems. See when this course is offered ...
3.0
AC115 Financial Accounting
This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet. The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated. See when this course is offered ...
3.0
BI151 Nutrition & Dietetics 1
This course provides a general understanding of nutrition as a science. The primary focus is on proper dietary habits and wellness, the causes of sickness, and governmental policies. Content areas include nutrients necessary for health and energy needs, and illness due to nutrient excesses and deficiencies. It addresses vitamins, minerals, and food safety. See when this course is offered ...
.5 cr
PE Physical Education
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Fourth Semester
4.0
FS204 Banquet&Catering Mgmt
This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering. Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS112 Food Preparation 2. See when this course is offered ...
3.0
FS250 Food Pckgng & Mchndng
This course focuses on consumer behavior and legislative requirements in the food packaging sciences. The fundamentals of large scale batch cooking, cook/chill processes, sous vide, vacuum, aseptic, and retail packaging technologies such as new generation refrigerated and home meal replacement foods are presented. Emphasis is placed on quantity production planning, requisition, and execution with attention to quality control and food safety issues. See when this course is offered ...
3.0
HT210 Hosp/Human Resources Mgmt
This course provides an overview of the role of human resources in the food service and lodging industries. Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws, OSHA standards, and union negotiation and grievance processes. Prerequisite: HT101 Introduction to the Hospitality Industry. See when this course is offered ...
3.0
FS233 Prin Food Marketing
This course provides a foundation in marketing, planning, segmentation, and positioning food items within a specific demographic. Food marketing tools such as menu pricing, advertising, sales promotion, merchandising, personal selling, and external advertising media are explored. See when this course is offered ...
Restricted Program Elective 3-4cr
(b) Electives FS242 Beverage & Bartending Management FS205 Baking 2 AC131 Business Law 1 HT211 Convention Services Management 4, FS202 Menu & Facilities Planning BI152 Nutrition & Dietetics 2.
.5 cr
PE Physical Education
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Baking & Pastry Arts Emphasis:
Retail baking is an important part of the food service industry. There are 23,000 independent bakers and 24,000 in-store bakeries generating annual sales of $18 billion. Replace: (23-24 credit hours)
3.0
FS112 Food Preparation 2
This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1. See when this course is offered ...
4.0
FS210 Food Preparation 3
This course integrates knowledge of food and food preparation, equipment, techniques, methods, and practices learned in prerequisite courses. Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multi-course meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2. See when this course is offered ...
3.0
AC115 Financial Accounting
This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet. The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated. See when this course is offered ...
3.0
BI151 Nutrition & Dietetics 1
This course provides a general understanding of nutrition as a science. The primary focus is on proper dietary habits and wellness, the causes of sickness, and governmental policies. Content areas include nutrients necessary for health and energy needs, and illness due to nutrient excesses and deficiencies. It addresses vitamins, minerals, and food safety. See when this course is offered ...
4.0
FS204 Banquet&Catering Mgmt
This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering. Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS112 Food Preparation 2. See when this course is offered ...
3.0
HT210 Hosp/Human Resources Mgmt
This course provides an overview of the role of human resources in the food service and lodging industries. Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws, OSHA standards, and union negotiation and grievance processes. Prerequisite: HT101 Introduction to the Hospitality Industry. See when this course is offered ...
Restricted Program Elective
Students will need to add 21 Credit Hours consisting of the following courses.
4.0
FS205 Baking 2
This course emphasizes commercial baking skills as they are developed and practiced. Danish pastry, puff pastry, sponge dough, yeast breads, tarts, choux pastry, and holiday specialties are prepared. Proper uniform is required. Prerequisite: FS121 Baking 1. See when this course is offered ...
4.0
FS245 Pastry Tech & Prac
This course covers commonly used pastry techniques and practices from the hotel and restaurant industries. Topics include spun sugar, chocolate tempering, mousse and Bavarian cream, petit four sec, pastilage, French pastry makeup, meringues and macaroons, ornamental sugar, and display work. Emphasis is placed on the development of merchandising practices. Proper uniform is required Prerequisite: FS121 Baking I. See when this course is offered ...
3.0
BM129 Business Math
This course reviews basic arithmetic processes to develop speed and accuracy in working with decimals, fractions, and percentages. Calculators are used to solve business problems, including simple and compound interest, discounting promissory notes, present value, installment purchases, and mortgages. Retail mathematics covers the areas of purchase and cash discounts, trade discounts, and markup of merchandise. Topics may also include the mathematics of sales and property taxes and payroll. Problem-solving exercises are completed through applications and exercises. Prerequisite: An appropriate Mathematics Placement test result or MA045 Basic Math Skills or MA050 Introductory Mathematics. See when this course is offered ...
3.0
FS202 Menu & Facilities Planning
This course provides the knowledge to design and organize a food service facility. Typical furniture and equipment organization with respect to space allocation in the facility are addressed. Topics include equipment purchasing, facilities engineering, and energy practices. See when this course is offered ...
3.0
FS225 Advanced Bread Baking
This course provides practical experience in the science of advanced bread baking. Use of different flours, ingredients, and dough processing using technical evaluation of the results is emphasized. Traditional approaches from around the world including artisan, whole grain, rye, sourdough, and laminated breads, as well as American and European baking practices are included. Proper uniform is required. Prerequisite: FS121 Baking 1 and FS150 Safety & Sanitation. See when this course is offered ...
3.0
HT215 Supv Leadership in Hosp
This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized. See when this course is offered ...
3.0
FS213 Cake Decorating
This course presents the use of decorating tools, icing, and spray guns. Emphasis is placed on the preparation of cakes for decorating, types of icings, and the art of flower making. Proper uniform is required. See when this course is offered ...
(a) Upon advisement, students may choose one of the following Tier 1 Mathematics courses: MA115 Intermediate Mathematics, MA108 Concepts in Mathematics, MA110 Elementary Statistics, or MA139 College Algebra.
(b) Electives FS242 Beverage & Bartending Management FS205 Baking 2 AC131 Business Law 1 HT211 Convention Services Management 4, FS202 Menu & Facilities Planning BI152 Nutrition & Dietetics 2.
See Certificate Programs section for related certificate instruction. Students in the Culinary Arts Management program are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chef ’s coat, black and white checked pants, chef ’s hat, and a white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches are to be neatly trimmed.


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