Culinarian and Restaurant Management
This degree offers courses that provide entry level training in the Culinary Arts and Restaurant Management industries. The degree is designed to prepare students with the necessary skills and knowledge for careers that include entry level management positions in catering and restaurants. Students will participate in four culinary laboratory courses, as well as one internship. During these courses, students receive applied experiences in both the food service and operations of the hospitality industry. Students take a nationally recognized test from the Education Foundation of the National Restaurant Association, if passed with a score of 75% or more students receive the ServSafe® Certification. Students must earn a “C” or better in all required courses applied to the degree program.
Requirements
Assessment testing is required for all students. Students who are reading at college-level and place into CCR 093 or above and MAT 050 or above may begin this program of study. Students scoring below this level should consult with a Faculty Member before registering for courses in this program of study.
Students must consult with CUA/HOS Program Director before registering for CUA 281.
Required Courses
General Education Courses
English
Select one course (3 credits) from below:
| ENG 121 | English Composition I | 3 |
| ENG 122 | English Composition II | 3 |
| ENG 131 | Technical Writing I | 3 |
| Total Credit Hours: | 3 |
Mathematics
| MAT 107 | Career Mathematics | 3 |
| or higher | |
| Total Credit Hours: | 3 |
Business Information Technology
| ACC 121 | Accounting Principles I | 4 |
| BUS 115 | Introduction to Business | 3 |
| CIS 118 | Introduction to PC Applications | 3 |
| Total Credit Hours: | 10 |
Required General Education Courses
Total Credit Hours: 60
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