Degree Offered
- Associate of Applied Science
Nature of the Program
This program is offered through WVU Potomac State on the WVU-Institute of Technology campus in Beckley, WV. It provides students–both traditional and non-traditional–with the opportunity to complete a marketable two-year degree in culinary arts. Through required coursework and hands-on training in a modern commercial culinary kitchen with accompanying classrooms, students will gain an in-depth knowledge of the job opportunities, key concepts, and skills related to culinary aspects of the culinary businesses. A required internship will assist students with employment training in a variety of areas relevant to the culinary aspects of the industry.
Career Opportunities
Students will be prepared to obtain employment in culinary industries. Additionally, the program will provide the graduate with the knowledge, skills, and entrepreneurial abilities necessary for self-employment.
Faculty
Teaching Assistant Professor
- Devin Noor - Program Director
devin.noor@mail.wvu.edu
General Education Foundations
Please use this link to view a list of courses that meet each GEF requirement.
NOTE: Some major requirements will fulfill specific GEF requirements. Please see the curriculum requirements listed below for details on which GEFs you will need to select.
| Code | Title | Hours |
|---|---|---|
| General Education Foundations | ||
| F1 - Composition & Rhetoric | 3-6 | |
| Introduction to Composition and Rhetoric and Composition, Rhetoric, and Research | ||
or ENGL 103 | Accelerated Academic Writing | |
| F2A/F2B - Science & Technology | 4-6 | |
| F3 - Math & Quantitative Reasoning | 3-4 | |
| F4 - Society & Connections | 3 | |
| F5 - Human Inquiry & the Past | 3 | |
| F6 - The Arts & Creativity | 3 | |
| F7 - Global Studies & Diversity | 3 | |
| F8 - Focus (may be satisfied by completion of a minor, double major, or dual degree) | 9 | |
| Total Hours | 31-37 | |
Please note that not all of the GEF courses are offered at all campuses. Students should consult with their advisor or academic department regarding the GEF course offerings available at their campus.
Curriculum Requirements
| Code | Title | Hours |
|---|---|---|
| GEF Electives (4 and 6) | 6 | |
| WVUE 191 | First Year Seminar | 1 |
| ENGL 101 | Introduction to Composition and Rhetoric (GEF 1) | 3 |
| MATH 121 | Intro Concepts Of Mathematics (or higher, GEF 3) | 3 |
| ACCT 201 | Principles of Accounting 1 | 3 |
| BCOR 299 | Business Communication | 3 |
| HTOR 110 | Food Production 1 | 3 |
| HTOR 111 | Food Production 2 | 3 |
| HTOR 120 | Sanitation | 2 |
| HTOR 130 | Inventory, Labor, and Cost Control | 3 |
| HTOR 135 | Baking Fundamentals | 3 |
| HTOR 150 | Fine Dining | 3 |
| HTOR 220 | Culinary Menus and Calculations | 3 |
| HTOR 230 | Advanced Culinary Principles | 3 |
| HTOR 235 | Patisserie | 3 |
| HTOR 240 | Culinary Nutrition | 3 |
| HTOR 250 | Restaurant Management | 3 |
| HTOR 260 | Garde Manger | 3 |
| HTOR 295 | Internship | 3 |
| Elective | 3 | |
| Total Hours | 60 | |
Suggested Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | Hours | Spring | Hours |
| ENGL 101 (GEF 1) | 3 | HTOR 111 | 3 |
| HTOR 110 | 3 | HTOR 130 | 3 |
| HTOR 120 | 2 | HTOR 295 | 3 |
| HTOR 220 | 3 | BCOR 299 | 3 |
| GEF 4 Elective | 3 | Elective | 3 |
| WVUE 191 | 1 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| HTOR 135 | 3 | HTOR 235 | 3 |
| HTOR 150 | 3 | HTOR 250 | 3 |
| HTOR 230 | 3 | HTOR 260 | 3 |
| HTOR 240 | 3 | MATH 121 | 3 |
| ACCT 201 | 3 | GEF 6 Elective | 3 |
| 15 | 15 | ||
| Total credit hours: 60 | |||
Major Learning Outcomes
Culinary Arts, A.A.S.
Upon completion of the AAS Culinary Arts program, graduates will:
- Apply appropriate techniques in food preparation, sanitation and safety measures, and the use of kitchen equipment.
- Plan effective budgets, labor, and customer service.
- Model professionalism and leadership in current practices, accountability, and in working with diverse others.
- Communicate clearly and effectively in written and oral forms.
- Apply critical thinking skills to solve industry challenges.