Official 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: David R. Ludwig, Assistant Director (410-777-2063)
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. |
