Last Updated

1/14/2022 12:30:08 PM

Hospitality Industry Administration Culinary Arts, Associate in Applied Science

Curriculum Code: HIA.CUL.AAS (C206L)

(Total Program Credits: 61)

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

Upon successful 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.

Placement Measures

(Fall 2021)

Program Map for Full-Time Students

Semester One: Fall

Course NumberTitleCredits
HIA 100Culinary Mathematics

2

HIA 110Introduction to the Hospitality Industry

3

HIA 115Food Sanitation & Safety

2

HIA 120Dining Room Service

3

HIA 128Introduction to Baking and Pastry

3

RHT 101Freshman Rhetoric & Composition I #

3

Total Credit Hours:16

Note: Grade of “C” or higher is an IAI requirement for RHT 101 and RHT 102.

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

Semester Two: Spring

Course NumberTitleCredits
ACC 100Basic Accounting I

3

HIA 130Culinary Arts Quantity-Food Preparation I

3

HIA 132Nutrition

2

HIA 133Menu Writing

2

HIA 150Food Preparation Essentials & Theory

3

SPE 101Principles of Effective Speaking #

3

Total Credit Hours:16

Notes: Grade of ‘C’ or high is an IAI requirement for RHT 101 and RHT 102. Students must complete RHT 101, with SPE 101, or RHT 101 with RHT 102. Students intending to transfer are encouraged to complete all three courses: RHT 101, RHT 102 and SPE 101 to meet university requirements.

ACC 100 meet the Mathematics and/or Science general education requirement.

Semester Three: Fall

Course NumberTitleCredits
HIA 225Hospitality Supervision #

3

HIA 228Specialty Baking and Pastry #

3

HIA 250Hospitality Marketing

3

HIA 255Culinary Arts-Garde Manger

3

General education/Social and Behavioral Science

3 credits

Total Credit Hours:15

Semester Four: Spring

Course NumberTitleCredits
HIA 260Culinary Arts Quantity-Food Preparation II #

3

HIA 276Food & Beverage Purchasing/Cost Control

3

HIA 277Catering Management

3

HIA 295Cooperative Work Experience #

2

General education/Humanities

3 credits

Total Credit Hours:14

See Associate in Applied Science Graduation Requirements by discipline: https://triton.smartcatalogiq.com/?sc_itemid=%7B8364F311-8FDB-44CC-8621-714E84FC743A%7D&sc_mode=preview&sc_lang=en

See HIA course descriptions.

Chairperson: Denise Smith-Gaborit, Ext. 3624