Culinarian & Restaurant Management Associate of Applied Science

 

ATTENTION STUDENTS - program closure at the end of Fall 2020!

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 [e-mail] 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

Semester Note: Upon completion of CUA 101, CUA 125, and CUA 145, you should apply for the Foundations of Culinary Arts Certificate.

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

CUA 261	Cost Controls	3
CUA 120	Wines and Spirits	2
HWE 100	Human Nutrition	3
GEN EDU	BUS 217 or COM 115/125	3
CUA 281	Internship	4
Total Credit Hours:		15

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.

Total Credit Hours: 60

Important Program Notes:

You must complete 60 credits to earn your Culinarian & Restaurant Management Associate of Applied Science Degree. You should not exceed 62 credits. You may want to check with your advisor to monitor your completion progress and select your electives.