Food Service Entrepreneurship and Hospitality A.A.S.
The Food Service Entrepreneurship and Hospitality program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the Culinary Arts certificate program. The spectrum of learning is expanded to include more in-depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates' eligibility for certification as an ACF Certified Culinarian.
Technical subject areas include introduction to the industry, basic baking, patisserie, cost control, dining room service, Garde manger, nutritional cooking, fundamental cooking principles, short order cookery, a la carte stations, menu planning, supervised internship, and the recognized sanitation certificate awarded by the National Restaurant Association Educational Foundation.
Associate of Applied Science - Food Service Entrepreneurship and Hospitality
Catalog Year: 2022-23
|Food Service Entrepreneurship and Hospitality Required Courses||65|
Degree Specific Credits: 65
Required Cumulative GPA: 2.0
Note: See Program Director for scope and sequence advising. Please refer to online schedule for online course availability.
Food Service Management Required Courses
|Complete all of the following courses:|
|ACTG 101||Accounting Procedures I||3|
|or ACTG 201||Principles of Financial Accounting|
|ANTY 133X||Food and Culture||3|
|BGEN 105S||Introduction to Business||3|
|COMX 111A||Introduction to Public Speaking||3|
|CSCI 172||Intro to Computer Modeling||3|
|CULA 100||Culinary Arts Fundamentals||2|
|CULA 101||Introduction to Knife Skills and Butchery||2|
|CULA 105||Food Service Sanitation||2|
|CULA 157||Pantry & Garde Manger||3|
|CULA 160||Soups, Stocks, & Sauces||3|
|CULA 161||Meats & Vegetables||3|
|CULA 162||Storeroom Management and Receiving Operations||2|
|CULA 165||Baking & Pastry||5|
|CULA 206||Restaurant Management||3|
|CULA 298||Food Service Internship||4|
|ECNS 201S||Principles of Microeconomics||3|
|HTR 107||Introduction to Hospitality Management||3|
|M 105||Contemporary Mathematics||3|
|NUTR 221N||Basic Human Nutrition||3|
|WRIT 101||College Writing I||3|
Minimum Required Grade: C-