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.

Certificate Graduation Requirements

To graduate with a certificate, students must have demonstrated eligibility for ENG 111  or ENG 115 .  See Academic Regulations on Graduation Requirements   

Special Conditions

Financial Aid: This program has not been approved by the U.S. Department of Education for eligibility for federal student aid. Students enrolled in this program may not be eligible to receive financial aid from the U.S. Department of Education (Pell Grants, SEOG, Federal Work-Study, Direct Loans or PLUS loans) or the Maryland Higher Education Commission (Educational Assistance Grants, Senatorial Scholarships or Delegate Scholarships). For current information on eligible programs, contact Financial Aid by calling 410-777-2203, emailing finaid@aacc.edu or stopping by a Financial Aid office.

Certificate Requirements: 25 credits

• HRM 119-Certification in Sanitation 1 credit hour
• HRM 121-Introduction to Cooking 3 credit hours
• HRM 123-Cooking Techniques 1 3 credit hours
• HRM 124-Introduction to Baking and Pastry 3 credit hours
• HRM 190-Food Science and Nutritional Cooking 3 credit hours
• HRM 205-Cooking Techniques 2 3 credit hours
• HRM 220-Garde Manger 3 credit hours
• HRM 223-International and American Regional Cooking 3 credit hours
• HRM 225-Advanced Cooking and Theory 3 credit hours

Program Outcomes

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

• Apply accepted professional standards and codes of conduct in the workplace.
• Explain hospitality and culinary terminology.
• Analyze methods of service and management principles for all hospitality operations.
• Describe the dynamics of the changing global business environment.
• Discuss food and dietary issues from cultural, religious, historical, and geographical perspectives.
• Operate commercial kitchen equipment in a safe and efficient manner.
• Demonstrate proper cooking and sanitation techniques.
• Analyze marketing strategies to serve the current needs of the hospitality industry.
• Discuss contemporary hospitality and culinary trends.
• Apply accepted nutrition standards that lead to positive health benefits.
• Apply appropriate math skills to culinary arts operations and business environments.

This program aligns with the college’s core competencies.

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