- Associate of Applied Science
Nature of the Program
This program provides students–both traditional and non-traditional–with the opportunity to complete a marketable two-year degree in tourism and hospitality with a culinary emphasis. 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 hospitality and tourism businesses. A required internship will assist students with employment training in a variety of areas relevant to the culinary aspects of the industry.
Students will be prepared to obtain employment in the tourism, hospitality, and culinary industries. Additionally, the program will provide the graduate with the knowledge, skills, and entrepreneurial abilities necessary for self-employment.
General Education Foundations
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.
|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|
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.
|WVUE 191||First Year Seminar||1|
|ENGL 101||Introduction to Composition and Rhetoric (GEF 1)||3|
|CS 101||Intro to Computer Applications (GEF 2A)||4|
|HN&F 171||Introduction to Human Nutrition (GEF 2A)||3|
|MATH 121||Intro Concepts Of Mathematics (or higher, GEF 3)||3|
|ACCT 201||Principles of Accounting||3|
|BTEC 101||Introduction to Management||3|
|or BTEC 103||Personnel Management|
|BTEC 107||Business Communications||3|
|HLSC 172||First Aid and Emergency Care||2|
|HTOR 110||Food Production 1||6|
|HTOR 111||Food Production 2||6|
|HTOR 130||Inventory, Labor, and Cost Control||3|
|HTOR 140||Restaurant Management||6|
|HTOR 141||Kitchen Layout||3|
|HTOR 150||Fine Dining||3|
Suggested Plan of Study
|ENGL 101 (GEF 1)||3||HTOR 111||6|
|HTOR 110||6||CS 101 (GEF 2A)||4|
|HTOR 120||2||BTEC 107||3|
|MATH 121 (or higher, GEF 3)||3||HTOR 130||3|
|HTOR 140||6||HTOR 141||3|
|BTEC 101 or 103||3||HTOR 150||3|
|HN&F 171 (GEF 2A)||3|
|Total credit hours: 60|
Major Learning Outcomes
Upon completion of the AAS Hospitality Degree (Culinary) 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.