Associate of Applied Science in Culinary Arts Management
The Associate of Applied Science in Culinary Arts Management prepares students for careers in culinary arts, food service and hospitality management through practical training, industry-focused coursework and internship experience.
Key Facts about the Programme
Programme Duration
2 years (full-time)
Semesters Offered
The programme offers Fall entry.
Total Credits
Students must successfully complete 65 credits.
Practical Experience
Students complete two hospitality internships as part of the programme.
Core Courses:
HOS 105
Menu Planning & Nutrition
HOS 107
Food Safety & Sanitation
HOS 102
Culinary Arts I
HOS 111
Hospitality Internship I
HOS 252
Hospitality Financial Accounting
HOS 201
Baking
HOS 202
Culinary Arts II
HOS 203
Community Service
HOS 210
Food & Beverage Management
HOS 204
Professional Catering
HOS 205
International Cuisine
HOS 200
Hospitality Marketing & Sales
Degree Plan
Year 1 – Fall Semester
ENG 101 College Composition I (3 credits)
COL 101 College & Employability Skills (3 credits)
SPA 101 Introduction to Spanish I / Lab (4 credits)
HOS 105 Menu Planning & Nutrition (3 credits)
HOS 107 Food Safety & Sanitation (2 credits)
Year 1 – Spring Semester
ENG 102 College Composition II (3 credits)
MAT 100 Introductory Algebra & Geometry (3 credits)
Social Science Requirement (3 credits)
HOS 102 Culinary Arts I Prerequisites: HOS 105 and HOS 107 (3 credits)
HOS 110 Customer Service (3 credits)
Year 1 – Summer Semester
HOS 111 Hospitality Internship I (3 credits)
COM 110 Computer Applications in Business (3 credits)
Year 2 – Fall Semester
Science Requirement (ENV 101 or BIO 213) (3 credits)
HOS 252 Hospitality Financial Accounting (3 credits)
HOS 201 Baking Prerequisite: HOS 107 (3 credits)
HOS 202 Culinary Arts II Prerequisite: HOS 102 (3 credits)
HOS 203 Community Service (1 credits)
Year 2 – Spring Semester
HOS 210 Food & Beverage Management (3 credits)
HOS 204 Professional Catering Prerequisites: HOS 205 and HOS 202 (3 credits)
HOS 205 International Cuisine Prerequisites: HOS 201 & HOS 202 (4 credits)
HOS 200 Hospitality Marketing & Sales (3 credits)
Year 2 – Summer Semester
HOS 209 Hospitality Internship II Prerequisite: HOS 111 (3 credits)
Additional Requirements
Science Requirement
3 credits from ENV 101 or BIO 213.
Social Science Requirement
3 credits from an approved Social Science course selected in consultation with an academic advisor.
Hospitality Internships
6 credits from HOS 111 – Hospitality Internship I and HOS 209 – Hospitality Internship II.
Course Prerequisites
Several advanced culinary courses require the successful completion of introductory courses. Students should consult their academic advisor when registering each semester.
Electives & Future Study Options
Electives
The Culinary Arts Management degree plan follows a prescribed course sequence and does not currently list elective courses. Students should consult their academic advisor to discuss available options and ensure they complete all programme requirements.
Future Study Options
Upon successful completion, graduates may pursue further studies in Culinary Arts, Culinary Management, Hospitality Management, Food and Beverage Management or related fields at an accredited institution. Transfer opportunities and credit acceptance will depend on the requirements of the receiving institution.
Future Jobs & Salary Scales
Graduates can pursue careers in restaurants, hotels, resorts, bakeries, catering companies and other food-service operations. Salaries vary by location, employer and experience.
Role: Prepares ingredients and dishes while developing professional kitchen skills under the supervision of senior chefs.
Estimated Salary Range:$30,000–$46,000 USD
Role: Oversees food and beverage service, supports staff and helps maintain quality, safety and customer-service standards.
Estimated Salary Range:$34,000–$62,000 USD
Role: Prepares breads, pastries, desserts and other baked products for bakeries, hotels, restaurants and catering businesses.
