My Academic Plans (MAPs) are designed by faculty and displayed in a semester format showing the fastest path to finishing your certificate or degree. While this is the ideal, you can take courses as your schedule permits. Contact an academic advisor regarding your scheduling needs.
In most cases, the courses you need are available on your selected campus. However, there may be times to complete courses online or travel to another FRCC campus. Location availability is indicated at the time of registration.
My Academic Plan
Program Description
Learn more about the Hospitality & Culinary Arts Management program in the Business Department at Front Range Community College, Larimer Campus Only.
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.
AAS Hospitality & Culinary Arts Management Degrees
Culinarian and Restaurant Management Degree Required Courses
First Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows.
| CUA 101 | Food Safety and Sanitation | 2 |
| HOS 110 | Introduction to Hospitality | 3 |
| CUA 125 | Introduction to Foods | 4 |
| CUA 145 | Introduction to Baking | 4 |
| ENG- GEN | English:___________ | 3 |
| Total Credit Hours: | 16 |
Second Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows.
| CUA 129 | Center of the Plate | 4 |
| CUA 210 | Adv Cuisine and Garde Manger | 4 |
| MAT- GEN | Mathematics:___________ | 3-5 |
| BUS 115 | Introduction to Business | 3 |
| Total Credit Hours: | 14-16 |
Third Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows.
| HOS 120 | Service Management | 3 |
| HOS 255 | Hospitality HR Management | 3 |
| CUA 262 | Purchasing for the Hospitality Industry | 3 |
| ACC 121 | Accounting Principles I | 4 |
| CIS 118 | Introduction to PC Applications | 3 |
| Total Credit Hours: | 16 |
Fourth Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows. For CUA 281, you must obtain Program Director approval to register. It is offered every semester at LC as a hybrid and requires 135 hours in an approved internship setting.