May 28, 2022  
2021-2022 Catalog 
    
2021-2022 Catalog [PAST CATALOG]

Planner for Hotel/Restaurant Management - Culinary Arts (A.A.S.)


Official Title of Major: Hotel/Restaurant Management - Culinary Arts, A.A.S.

Total Credit Hours: Minimum of 61

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 Hospitality 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 the related Fundamentals of Cooking and Baking Option (certificate)  and the Culinary Arts (certificate)  as indicated below.   

Term 1

Course Name Credits Term Taken Grade
ENG 101 - Academic Writing and Research 1  OR
ENG 101A - Academic Writing and Research 1  
3 credit hours    
Mathematics GER  
3 credit hours    
HRM 111 - Introduction to the Hospitality Industry  
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     
HRM 119 - Certification in Sanitation 
(MEETS CERTIFICATE REQUIREMENT)  
1 credit hour     
HRM 121 - Introduction to Cooking  
(MEETS CERTIFICATE REQUIREMENT)
Corequisite: HRM 119
3 credit hours     
HRM 124 - Introduction to Baking and Pastry 
(MEETS CERTIFICATE REQUIREMENT)  
3 credit hours     

Term 2

Course Name Credits Term Taken Grade
ENG 102 - Academic Writing and Research 2  
3 credit hours     
CTA 100 - Computing and Information Technology  
3 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  
(MEETS CERTIFICATE REQUIREMENT)
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: A Social Science Perspective  
(MEETS CERTIFICATE REQUIREMENT)
3 credit hours     
HRM 260 - Purchasing and Cost Controls  
(MEETS CERTIFICATE REQUIREMENT)
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    
HRM Elective 3 credit hours    
HRM 223 - International Cuisine  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisites: HRM 123 & HRM 124, Suggested HRM 205
3 credit hours     
HRM 225 - Restaurant Production and Simulation  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisites:HRM 190 & HRM 205
3 credit hours     
HRM 275 - Internship in Hotel/ Restaurant Management  
(MEETS CERTIFICATE REQUIREMENT)
Prerequisites:HRM 251 & HRM 260
3 credit hours     

 

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