Last Updated

1/24/2019 9:49:19 AM

Hospitality Industry Administration Culinary Arts, Associate in Applied Science

Curriculum HIA.CUL.AAS (C206L)

The Hospitality Industry Administration Culinary Arts Degree prepares the student for potential positions as food service workers, cooks and potential chefs in restaurants, hotels, country clubs and other food service establishments. Students are trained in hands-on culinary and baking laboratories where the student will practice their skills in quantity food preparation techniques. The degree also includes general education requirements, management training, safety and sanitation training, purchasing, marketing, menu design, nutrition, supervision and labor/food cost control.

PROGRAM LEARNING OUTCOMES:

At the completion of the Associate in Applied Science Degree Culinary Arts program, the graduate will be able to:

  • apply safety and sanitation skills in laboratories;
  • operate professional kitchen equipment properly;
  • identify ingredients;
  • effectively communicate with guests and staff;
  • calculate food cost, selling price, labor cost and recipe amounts;
  • create menus for restaurants and catering venues;
  • exhibit proper hospitality; and
  • efficiently manage time in food production.

Associate in Applied Science Degree

Semester One

HIA 100Culinary Mathematics

2 credits

HIA 110Introduction to Hospitality Industry

3 credits

HIA 115Food Sanitation & Safety

2 credits

HIA 120Dining Room Service

3 credits

HIA 128Introduction to Baking and Pastry

3 credits

RHT 101 #Freshman Rhetoric & Composition I

3 credits

Total Credit Hours:16

Note: HIA 100 and HIA 115◊ meets the Mathematics and/or Science general education requirement.

Semester Two (Spring)

ACC 100Basic Accounting I

3 credits

HIA 130Culinary Arts Quantity-Food Preparation I

3 credits

HIA 132Nutrition

2 credits

HIA 133Menu Writing

2 credits

HIA 150Food Preparation Essentials & Theory

3 credits

SPE 101 #Principles of Effective Speaking

3 credits

Total Credit Hours:16
ACC 100◊ meet the Mathematics and/or Science general education requirement.

Semester Three (Fall)

HIA 225 #Hospitality Supervision

3 credits

HIA 228 #Specialty Baking and Pastry

3 credits

HIA 250Hospitality Marketing

3 credits

HIA 255Culinary Arts-Garde Manger

3 credits

General education/Social and Behavioral Science

3 credits

Total Credit Hours:15

Semester Four (Spring)

HIA 260 #Culinary Arts Quantity-Food Preparation II

3 credits

HIA 276Food & Beverage Purchasing/Cost Control

3 credits

HIA 277Catering Management

3 credits

HIA 295 #Cooperative Work Experience

2 credits

General education/Humanities

3 credits

Total Credit Hours:14

Total Credit Hours: 61

See HIA course descriptions.

See Humanities General Education requirements.

Coordinator: Denise Smith-Gaborit, Ext. 3624