Hospitality Management A.A.S. with Culinary Option #

This curriculum is designed to provide the necessary professional knowledge, skill and techniques for careers in foodservice management. Graduates typically gain employment in a variety of management roles. As they gain experience, they often find their educational background and the attainment of a college degree makes them attractive candidates for increasing responsibilities, promotion, and enhanced earning potential. Should graduates wish to pursue a baccalaureate degree in the hospitality field or business, other institutions recognize credits earned in the program.

Program Outcomes

The Culinary option enables students to:

1. Advance their technical skills in food preparation and service and development of their palate for flavor, aromas and other senses;
2. Expand their the application of the principles of food identification, food utilization, menu writing,  recipe creation;
3. Advance supervisory skills for effective use of people and resources in foodservice operations;
4. Apply principles of kitchen and dining room and work flow design to optimize use of space and resources
5. Become proficient in the proper use and maintenance of professional foodservice equipment;
6. Identify efficient and effective methods for use of food and labor to minimize waste, improve productivity and profitability   
7. Explain the history, evolution and international diversity of food products, recipes and menus;
8. Develop the professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers and industry professionals;
9. Build academic skills and acquire a global perspective in general education related to food preparation and service.
10. Apply nutrition, sustainable and practical culinary principles in preparation for the contemporary job market.