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Culinary Arts and Baking - A.A.S. Degree (Career)

APPLICATION CODE 327

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

The culinary arts and baking degree is designed for students to develop skills within the field of culinary arts and baking along with essential supervisory and management skills necessary to operate a kitchen facility or other related foodservice business. Students will matriculate through courses related to food production, sanitation and safety, and service standards along with management cost control skills, supervisory skills, and kitchen management. Upon completion of the degree, students will be able to operate and work within a traditional kitchen setting as a supervisor or entry-level culinary manager.

Suggested Semester 1

Course NumberTitleCredits
ENGL 121College Composition

3
CMGT 100Culinary Basics

1
CMGT 110Culinary Supervision

2
CMGT 121Foodservice Safety and Sanitation

2
HMGT 101Introduction to the Hospitality Industry

3
Gen Ed Core Mathematics - Quantitative Reasoning Core

3
Elective Elective*

3

Suggested Semester 2

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3
BMGT 100Introduction to Business and Organization

3
CMGT 201Nutrition for Food Service Professionals

3
HMGT 225Hospitality Purchasing and Cost Control

3
PMGT 135Baking and Pastries

3

Suggested Semester 3

Course NumberTitleCredits
CMGT 225Culinary Field Internship

1
CMSY 126Introduction to the Internet

1
HMGT 286Dining Room Service and Operations Lab

3
Gen Ed Core Biological & Physical Sciences - Scientific Reasoning Core w/ Lab

4
Elective Electives*

6

Suggested Semester 4

Course NumberTitleCredits
CMGT 286A la Carte

4
HMGT 250Food and Beverage Management and Service

3
SPCH 105Fundamentals of Public Speaking

3
Gen Ed Core Arts & Humanities - Critical & Creative Thinking Core

3
Gen Ed Core Social & Behavioral Sciences - Global Competency Core

3

*Electives - Select from the courses below:

Professional Baking and Pastries

Course NumberTitleCredits
PMGT 230Advanced Pastry Techniques

3
PMGT 236Artisan Bread Production

3
PMGT 250Cake Decorating

3
PMGT 260Candies, Confections, and Showpieces

3

Professional Cooking

Course NumberTitleCredits
CMGT 115Food Preparation I

3
CMGT 200International Cuisine

3
CMGT 215Food Preparation II

3
CMGT 265Garde' Manger

3
PMGT 236Artisan Bread Production

3

A graduate should be able to

  1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
  2. Perform satisfactory culinary and baking skills in an industry-accepted manner.
  3. Maintain appropriate cost control, human resources, and financial management skills.
  4. Maintain industry and legal standards in reference to sanitation and safety.
  5. Identify, understand, evaluate, and apply ethical reasoning.

Total Credit Hours: 62