Sep 26, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

Hotel/Restaurant Management, Culinary Arts Option, A.A.S.

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Total Credit Hours: A minimum of 62 credit hours.

Accreditation: The Hotel/Restaurant Management Culinary Arts Option Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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.

The Culinary Arts Option 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 areas of specialization require 15 credit hours within the chosen option.

Program Website: About the Hotel, Culinary Arts and Tourism Institute

Range of Occupations

  • Cook
  • Manager-in-training
    • Catering and sales
    • Food and beverage
    • Food service manager in assisted living facility or nursing home
    • Kitchen
    • Restaurant

Occupations can be explored further through the virtual Careers Center.

Special Conditions

Statewide Program: This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (see the Tuition, Fees and Payments  section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Planning Tool: Two-Year Sequence of Courses

AACC faculty developed the following sequence of courses to encourage greater success in each student’s program of study.  This sequence incorporates all of the student’s requirements for this degree and provides the student with essential notes to guide their success.  It is recommended that students view and save this as they plan courses for this degree.

  Click Here to View, Save, or Print a PDF Copy of the Planning Tool: Two-Year Sequence of Courses for this degree     


Degree/Graduation Requirements

Degree Requirements

Students are required to wear an approved chef uniform for production classes. See course description for specifics.

General Education Requirements: 22-25 credits

An approved list of general education courses can be found in the General Education Requirements and degree program required courses  section of the catalog. Choose general education courses from the following topics:

English: 3-6 credits

Biological and Physical Sciences: 3 credits

See General Education Biological and Physical Sciences Requirements  for a list of approved courses.

Computer Technology: 4 credits

Health/Fitness/Wellness: 3 credits

Mathematics: 3 credits

See General Education Mathematics Requirements  for a list of approved courses.

Social and Behavioral Sciences: 3 credits

See General Education Social and Behavioral Sciences Requirements  for a list of approved courses.

HRM Culinary Arts option courses: 15 credits

Option sequence:

Additional Requirements

Diversity Requirement

HRM 232  program requirement fulfills diversity requirement.

Program Outcomes

Upon successful completion of this program, students will be able to:

  • Operate commercial kitchen equipment in a safe and efficient manner, demonstrating proper cooking techniques.
  • Apply appropriate math skills to culinary arts operations.
  • Achieve a ServSafe Sanitation Certificate.
  • Apply appropriate terminology of hospitality and culinary arts operations.
  • Practice diversity.
  • Analyze hospitality and culinary trends for reports, presentations or applications.
  • Demonstrate knowledge of personal skills, including, but not limited to, adherence to accepted professional standards and codes of conduct.
  • Demonstrate proficiency in appropriate computer technology.
  • Analyze marketing strategies as they apply to the hospitality industry, especially methods of marketing a hospitality business.
  • Analyze methods of service and management principles for front of the house operations.
  • Discuss food and dietary issues from cultural, religious, historical and geographical perspectives.
  • Discuss current nutrition standards that lead to positive health benefits.
  • Apply principles of effective purchasing and of cost control.

This program aligns with all the college’s core competencies. For a full list of Core Competencies, click here.

Related Educational Opportunities

Continuing Education and Workforce Development Offerings

Additional courses, credentials and/or certifications may be available through the AACC School of Continuing Education and Workforce Development.

Transfer Agreements

Agreements may exist for this program of study. To access agreements, go to and then click on “Articulations.”

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