Planner for Hotel/Restaurant Management - Culinary (A.A.S.)
Title of Major: Hotel/Restaurant Management - Culinary Arts, A.A.S.
Total Credit Hours: 62
About the Hotel, Culinary Arts and Tourism Institute - see www.aacc.edu
Accreditation: The Hotel/Restaurant Management Culinary Arts Concentration Associate of Applied Science degree and the Hotel/Restaurant Management Baking and Pastry Arts Concentration Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The Hotel/Restaurant Management Business Management Concentration Associate of Applied Science degree is accredited by the Accrediting Commission for Programs in Hospitality Administration (ACPHA).
Purpose: Prepares students for entry-level supervisory positions in the hospitality industry or for specialized industry management training programs. An internship course and a range of hotel and restaurant operation management courses provide students with the opportunity to gain knowledge and specialty experience in restaurants, hotels, health care facilities or meeting and conference planning.
Uniform: Students are required to wear an approved chef uniform for production classes. See course description for specifics.
Areas of Concentration: This degree requires that students choose a concentration in one of three areas. A concentration is a structured plan of study within a degree program. The number of credit hours and particular course requirements for a concentration may vary, as listed below. To achieve a concentration, students must receive credit for every course requirement listed under that concentration.
Hotel/Restaurant Management - Culinary Arts (AAS.HRM.CULINARY-A): The Culinary Arts area of concentration prepares students for employment in the hospitality industry with essential skills and content in culinary operations. The student will learn to use that knowledge as it relates to operating a successful and profitable business. The Culinary Arts area of concentration requires 18 credit hours within the chosen concentration.
Faculty Contact: Christina DeCastro (410-777-2114)
Courses to improve skills and prepare for college-level classes may be needed. It is best to see an advisor as you plan your education.
Course/Advising Notes: ________________________________________________________________________
| Note: Some of the courses on this planner simultaneously meet requirements for this degree and for related Culinary Arts (certificate) as indicated below. |
Term 1
| Course Name | Credits | Term Taken | Grade |
| ENG 111-Composition and Introduction to Literature 1 ENG 115-Composition and Introduction to Literature 1 for Non-Native Speakers ENG 121-Composition and Literature Successful completion of ENG 121 fully satisfies the English composition general education requirement. |
3 credit hours | ||
Mathematics GER  |
3 credit hours | ||
| HRM 111-Introduction to the Hospitality Industry | 3 credit hours | ||
| HRM 119-Certification in Sanitation (MEETS CERTIFICATE REQUIREMENT) | 1 credit hour | ||
| HRM 121-Introduction to Cooking (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 119  |
3 credit hours | ||
| HRM 124-Introduction to Baking and Pastry (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 119 |
3 credit hours |
Term 2
| Course Name | Credits | Term Taken | Grade |
| ENG 112-Composition and Introduction to Literature 2 OR ENG 116-Composition and Introduction to Literature 2 for Non-Native Speakers OR Elective |
3 credit hours | ||
CTA 100-Computing and Information Technology  |
4 credit hours | ||
| HRM 190-Food Science and Nutritional Cooking (MEETS CERTIFICATE REQUIREMENT) Prerequisites: HRM-121 & HRM-124 |
3 credit hours | ||
| HRM 123-Cooking Techniques 1 (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM-121 |
3 credit hours | ||
| HRM 251-Food and Beverage Operations Management | 3 credit hours |
Term 3
| Course Name | Credits | Term Taken | Grade |
| COM 111-Fundamentals of Oral Communication OR COM 116-Fundamentals of Oral Communication for Non-Native Speakers |
3 credit hours | ||
| HRM 205-Cooking Techniques 2 (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 123 |
3 credit hours | ||
| HRM 220-Garde Manger (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 123 |
3 credit hours | ||
| HRM 232-World Culture and Cuisine This course meets the diversity requirement.  |
3 credit hours | ||
| HRM 260-Purchasing and Cost Controls Prerequisites: HRM 111, HRM 121 & HRM 124 |
3 credit hours |
Term 4
| Course Name | Credits | Term Taken | Grade |
| Biological & Physical Science GER Students planning to transfer to a four-year institution should choose a four-credit lab science general education course. |
3-4 credit hours | ||
| Social & Behavioral Sciences GER |
3 credit hours | ||
| HRM 223-International and American Regional Cooking (MEETS CERTIFICATE REQUIREMENT) Prerequisites: HRM 123 & HRM 124, Suggested HRM 205 |
3 credit hours | ||
| HRM 225-Advanced Cooking and Theory (MEETS CERTIFICATE REQUIREMENT) Prerequisites: HRM 190 & HRM 205 |
3 credit hours | ||
| HRM 275-Internship in Hotel/ Restaurant Management Prerequisites: HRM 251 & HRM 260 |
3 credit hours |
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