Culinary Arts Specialization AAS Degree Plan of Study - Full-time

Semester 1 (Fall)

• HMRM 1000 - Introduction to HMRM 1 credit(s)
• HMRM 1150 - Customer Service 3 credit(s)
• HMRM 1210 - Kitchen Essentials 3 credit(s)
• HMRM 1240 - Safety & Sanitation 2 credit(s)
• HMRM 1310 - Culinary Concepts 3 credit(s)
• GEN ED Group A: Communications 3 credit(s)
  (Recommend: SPCH 1110 )

Semester 2 (Spring)

• HMRM 1100 - Sustainability in Hospitality 1 credit(s)
• HMRM 1330 - Dining Room Service 2 credit(s)
• HMRM 1540 - Bakeshop 3 credit(s)
• Student Elective Courses - Select 3 credit(s)
• GEN ED Group B: Critical Thinking and Problem Solving 3 credit(s)
  (Recommend: MATH 1050  or higher)
• GEN ED Group C: Career and Life Skills, D: Information & Technology Literacy or E: Global Awareness 3 credit(s)
  (Recommend: INFO 1120 )

Semester 3 (Fall)

• HMRM 1250 - Orientation to Hospitality & Tourism 3 credit(s)
• HMRM 1460 - Principles of Food Preparation 3 credit(s)
• HMRM 1861 - Cooperative Education/Internship
• HMRM 1900 - Purchasing & Cost Controls 3 credit(s)

•  

• ACCT 1100 - Applied Accounting 3 credit(s)

• OR

• ACCT 1200 - Principles of Accounting I 3 credit(s)

•  

• Program Elective Courses - Select 3 credit(s)

Semester 4 (Spring)

• HMRM 2240 - Entrees & Advanced Sauces 3 credit(s)
• HMRM 2410 - Hospitality Law 3 credit(s)
• HMRM 2650 - Hospitality Management 3 credit(s)
• HMRM 2800 - Hospitality/Culinary Capstone 2 credit(s)
• GEN ED Group A, B, C, D or E 6 credit(s)

Total Credits for AAS Degree: 63