My Academic Plan
Program Description
This program is designed for students wanting to complete a two-year AAS Degree in Hospitality Culinarian & Restaurant Management and enter the workforce. Students explore all management facets of the culinary and restaurant industries. The student will be prepared with the necessary skills and knowledge for entry-level career management positions in the lodging, catering, tourism, institutional services, and restaurant fields. Students receive applied experiences in both the food service and operations of the hospitality industry. Students have the option to participate in four culinary laboratory courses, as well as one practicum or internship. National Restaurant Association certification is available for a number of the courses offered in the program. At the completion of any of those courses ServSafe® Food Protection Manager certification can be obtained. Students must earn a “C” or better in all required courses applied to the degree program.
Learn more about this program.
First Semester
Courses are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
| 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 |
| MATH | MAT 107 or higher | 3 |
| Total Credit Hours: | 16 |
Second Semester
Courses are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
| CUA 120 | Wines and Spirits | 2 |
| CUA 129 | Center of the Plate | 4 |
| CUA 210 | Advanced Cuisine and Garde Manger | 4 |
| ENGLISH | ENG 121, ENG 122, or ENG 131 | 3 |
| CIS 118 | Introduction to PC Applications | 3 |
| Total Credit Hours: | 16 |
Third Semester
Courses are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
| HOS 120 | Service Management | 3 |
| HOS 255 | Hospitality HR Management | 3 |
| CUA 262 | Purchasing for the Hospitality Industry | 3 |
| BUS 115 | Introduction to Business | 3 |
| ACC 121 | Accounting Principles I | 4 |
| Total Credit Hours: | 16 |
Fourth Semester
Courses are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
Semester Note: 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.
Upon completion of CUA 101, CUA 125, CUA 145, CUA 262, CUA 129, CUA 210, and CUA 261, you should apply for the Culinarian Certificate.
Upon completion of CUA 101, CUA 125, HOS 255, CUA 262, CUA 120, CUA 261, and MAN 225, you should apply for the Restaurant Management Certificate.