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

Award: Associate of Applied Science degree

Code: AAS.HRM.CULINARY-A

Total Credit Hours: Minimum of 61

About the Hotel, Culinary Arts and Tourism (HCAT) 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 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 Baking and Pastry Arts (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   (English General Education Requirement)	3 credit hours
Mathematics General Education Requirement	3 credit hours
HRM 111 - Introduction to the Hospitality Industry	3 credit hours
HRM 119 - Certification in Sanitation * *Course is part of Wellness Requirement sequence	1 credit hour
HRM 121 - Introduction to Cooking	3 credit hours
HRM 124 - Introduction to Baking and Pastry	3 credit hours

Term 2

Course Name	Credits	Term Taken	Grade
ENG 102 - Academic Writing and Research 2   (English Composition General Education Requirement)	3 credit hours
CTA 100 - Computing and Information Technology   (Technology General Education Requirement)	3 credit hours
HRM 190 - Food Science and Nutritional Cooking * *Course is part of Wellness Requirement sequence	3 credit hours
HRM 123 - Cooking Techniques 1	3 credit hours
HRM 251 - Restaurant Management	3 credit hours

Term 3

Course Name	Credits	Term Taken	Grade
COM 111 - Fundamentals of Oral Communication   (Arts and Humanities General Education Requirement)	3 credit hours
HRM 205 - Cooking Techniques 2	3 credit hours
HRM 223 - International Cuisine	3 credit hours
HRM 232 - World Culture and Cuisine: A Social Science Perspective * (Social and Behavioral General Education Requirement and Diversity Requirement) *Course is part of Wellness Requirement sequence	3 credit hours
HRM 260 - Purchasing and Cost Controls	3 credit hours

Term 4

Course Name	Credits	Term Taken	Grade
Biological and Physical Sciences General Education Requirement   Note: 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 220 - Garde Manger	3 credit hours
HRM 225 - Restaurant Production and Simulation	3 credit hours
HRM 275 - HRM Capstone Industry Immersion Experience	3 credit hours