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2017-2018 Catalog [PAST CATALOG]

Hotel/Restaurant Management - Culinary Arts, Baking & Pastry, Hospitality Management (A.A.S.)

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Total Credit Hours: 62

About the Hotel, Culinary Arts and Tourism Institute

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.

Three Areas of Concentration

1. 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.

Range of Occupations
  • Cook, Pastry Cook
  • Manager-in-training
    • Catering and sales
    • Food and beverage
    • Food service manager in assisted living facility or nursing home
    • Bakery
    • Kitchen
    • Restaurant
    • Hotel

2. Hotel/Restaurant Management - Baking and Pastry Arts (AAS.HRM.BAK-PASTRY​): The Baking and Pastry Arts area of concentration prepares students for employment in the hospitality industry with essential skills and content in baking and pastry operations. The student will learn to use that knowledge as it relates to operating a successful and profitable business. The Baking and Pastry Arts area of concentration requires 18 credit hours within the chosen concentration.

Range of Occupations
  • Pastry Cook
  • Manager-in-training
    • Catering and sales
    • Food and beverage
    • Food service manager in assisted living facility or nursing home
    • Bakery
    • Kitchen
    • Restaurant
    • Hotel

3. Hotel/Restaurant Management - Hospitality Management (AAS.HRM.HOSPITALITY​): The Hospitality Management area of concentration prepares students for employment in the hospitality industry with essential skills and content in hospitality operations. This concentration will integrate major business segments of the hospitality industry. This area of concentration offers the student essential courses both in hotel and food and beverage operations management.  The Hospitality Management area of concentration requires 18 credit hours within the chosen concentration.

Range of Occupations
  • Hotel/Restaurant Operations
  • Manager-in-training
    • Catering and sales
    • Food and beverage
    • Food service manager in assisted living facility or nursing home
    • Restaurant
    • Hotel

Statewide Tuition Reduction 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.

Graduation Requirements

See Academic Regulations for college-wide Graduation Requirements .

Planning Tool: Two-Year Sequence of Courses

   
Culinary Arts: Open/Print this Planning Tool     Baking & Pastry: Open/Print this Planning Tool     Hospitality Management: Open/Print this Planning Tool  
         

 

 

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

Arts and Humanities: 3 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

Students pursuing the Baking and Pastry Arts or Culinary Arts concentration must take HRM-190 to satisy the Health/Fitness/Wellness general education requirement. 

Students pursuing the Hospitality Management concentration should see General Education Health/Fitness/Wellness Requirements for a list of approved courses.

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.

Program Requirements: 19 credits

These are common program requirements for all three areas of concentration.

Students must select one Area of Concentration in Culinary Arts, Baking and Pastry Arts or Hospitality Business Management as specified below: 18 credits

Culinary Arts Area of Concentration Requirements: 18 credits

Degree Awarded: Hotel and Restaurant Management - Culinary Arts 

Baking and Pastry Arts Area of Concentration Requirements: 18 credits

Degree Awarded: Hotel and Restaurant Management - Baking and Pastry Arts 

Hospitality Management Area of Concentration Requirements: 18 credits

Degree Awarded: Hotel and Restaurant Management - Hospitality Management 

Computer Competency Requirement

General education requirement CTA 100  meets this requirement.

Diversity Requirement

HRM 232  program requirement fulfills diversity requirement.

Program Outcomes

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

  • PROFESSIONALISM:  Apply personal skills, including, but not limited to, adherence to accepted professional standards and codes of conduct.  Apply hospitality and culinary terminology.
  • SERVICE:  Analyze methods of service and management principles for all hospitality operations.
  • TECHNOLOGY: Use computer technology appropriately in hospitality and culinary operations.  Apply technology to hospitality and culinary operations.
  • INCLUSIVENESS:  Explain the dynamics of the changing global business environment.  Discuss food and dietary issues from cultural, religious, historical and geographical perspectives.
  • SAFETY & SANITATION:  Operate commercial kitchen equipment in a safe and efficient manner.  Apply proper cooking and sanitation techniques.  Obtain ServSafe® Sanitation Certificate.
  • LEADERSHIP:  Develop and meet the highest standards of professional competence, ethical behavior, technical excellence, and decision making.
  • MARKETING:  Examine strategies to serve the current needs of the hospitality industry.  Discuss contemporary hospitality and culinary trends.
  • NUTRITION:  Apply accepted nutrition standards that lead to positive health benefits.
  • INDUSTRY MATH:  Apply appropriate math skills to culinary arts operations and business environments.
  • PURCHASING AND COST CONTROLS:  Apply principles of effective purchasing and of cost control, related to the hospitality and culinary industry.

This program aligns with all the college’s core competencies.

Career and Educational Advancement Resources

   

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