Beginning Spring 2021 we will no longer allow new students to declare the Culinarian and Restaurant Management AAS Degree, or the Culinarian, Foundations of Culinary Arts or Restaurant Management Certificates. Students already declared in this major or one of these certificates should contact their Pathways Advisor, or Program Director Teresina Davie to develop a teach-out plan for completion of required coursework by the end of Spring 2023. Please make arrangements to touch base with Teresina or your Advisor prior to September 5th. Teresina Davie can be reached at Teresina.Davie@frontrange.edu or call Advising at 970-204-8332 to schedule an appointment.
My Academic Plan
Courses are displayed to show the fastest path to your degree 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.
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.
Learn more about this program.
First Semester
| CUA 101 | Food Safety and Sanitation | 2 |
| HOS 110 | Introduction to Hospitality | 3 |
| HOS 120 | Service Management | 3 |
| CUA 125 | Introduction to Foods | 4 |
| CUA 145 | Introduction to Baking | 4 |
| Total Credit Hours: | 16 |
Second Semester
| HOS 226 | Supervision in Hospitality Industry | 3 |
| CUA 129 | Center of the Plate | 4 |
| CUA 233 | Advanced Line Prep & Cookery | 4 |
| MATH | MAT 107 or Higher | 3 |
| Total Credit Hours: | 14 |
Third Semester
| HOS 255 | Hospitality HR Management | 3 |
| CUA 262 | Purchasing for the Hospitality Industry | 3 |
| HOS 221 | Basic Hotel & Restaurant Accounting | 3 |
| GEN EDU | BUS 216 or PHI 205 | 3 |
| ENGLISH | ENG 121/122/131 | 3 |
| Total Credit Hours: | 15 |
Fourth Semester
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 180 hours in an approved internship setting.
Upon completion of CUA 101, CUA 125, CUA 145, CUA 262, CUA 129, CUA 233, 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 HOS 226, you should apply for the Restaurant Management Certificate.