Communications Skills I:

 A course in English composition designed to prepare a student to write successfully. Theme
assignments deal with narrative, descriptive, expository, and argumentative writing. Brief oral presentations are required. A documented essay is required. Gordon Rule: 8,000 words. (4 semester hours)

Food Service Sanitation and Safety:

 This course will provide the student with a background in sanitation as it applies to health and the ability to recognize proper sanitation techniques,and an explanation of how to implement a sanitation program in a food service operation. (3 semester hours)

Introduction to Hospitality:

 This course will expose the student to the many different opportunities industry wide, the challenges they may face, trends impacting the industry, future industry issues, guides for educational and professional development. (3 semester hours)

Basic Food Preparation:

 This course will provide the student with a basic knowledge of fundamental cooking skills as related to cooking methods, use of kitchen equipment, hand tools and small wares, recipe reading and conversion, weight and measures, basic food costing theories and product identification and usage. (3 semester hours)

Food specialty Baking I:

 This course will provide the student with a basic knowledge of fundamental cooking skills as related to baking methods, use of kitchen equipment, hand tools and small wares, recipe reading and conversion, weight and measures. (3 semester hours)

Orientation:

 This course provides the entering student with information necessary for successful adjustment to college life, work and activities. Attention is given to study habits, career choice and the development of a well-rounded philosophy of life. This course is mandatory for students who have completed fewer than twelve semester hours and for all high school students who were dually enrolled. (1 semester hour)

Dining Room Operations:

 This course covers the types of dining room and beverage service techniques found in the hospitality industry. (3 semester hours)

Advanced Food Preparation:

 This course will provide the student with a thorough knowledge of fundamental cooking skills as related to meat cookery including beef, pork, veal and game as well as poultry and fowl, seafood including fin-fish and shellfish,soups, stocks, and sauces. (3 semester hours)

Food Purchasing:

This course is an introduction to the selection and procurement system of food and non-food items utilized in the food service industry. (3 semester hours)

Mathematics or Science:

 Students may choose a mathematics or science course to meet the requirements for the Associate of Science Degree in Culinary Management. (3 semester hours)

Food Specialties Garde Manger:

 This course stresses the basic garde manager principles as it relates and integrates into other kitchen operations. The specific focus is charcuterie,hors d'oeuvres and appetizers, curing and smoking and basic buffet design. (3 semester hours)

Food Specialties - World Cuisine:

 This course addresses the study and preparation of the more popular international cuisines. In the course students are exposed to many popular international recipes. (3 semester hours)

Banquet and Convention Management:

 This course emphasizes performance as a hotel banquet manager and convention planner. Actual banquets and convention experience reinforce the general rules of table service for buffets and banquets. (3 semester hours)

Food Service Supervision:

 This course will familiarize the students with the necessary theories to perform duties relating to human resources and management. (3 semester hours)

Culinary Management Practicum I:

 This course will review and support previously learned skills as well as introduce new ones. Emphasis will be placed on quality food preparation in an operational food service facility. Students will be expected to operate efficiently and effectively in all kitchen stations. (2 semester hours)

Food Specialties IV:

 Pastry Specialties: This course will provide the student with a basic knowledge of fundamentals related to baking science. Students will be exposed to baking terminology, equipment operation, ingredients, weights and measures, formulas and storage. (3 semester hours)

Culinary Management Practicum II:

 This course will review and support previously learned skills as well as introduce new ones. Emphasis will be placed on quality food preparation in an operational food service facility. Students will be expected to operate efficiently and effectively in all kitchen stations. (2 semester hours)

Beverage Management:

This course will provide the student with a working knowledge of beverage management for the food service industry. Students will develop an understanding of beer, wine, and liquor production methods along with inventory control and basic bartending skills. (3 semester hours)

Introduction to Sociology:

 A general study of institutional development, social determinants, social process, and cultural growth. The aim of the course is to help the student understand how our present society evolved, how it functions, and how it is developing. This course is a study of today's social problems and the application of sociological principles. The course is designed to serve as an introduction to further courses in social science. (3 semester hours)

Humanities:

 The student may select three semester hours that meet the Associate of Science Degree requirements for this area. The courses that meet degree requirements are Music Appreciation, Music Skills, Dramatic Literature, Introduction to Theatre, or any art course. (3 semester hours)