Culinary Arts

Ken Baker, PhD, Dean
Phone: (419) 995-8065
Email:  baker.k@RhodesState.edu
Office: 117 JJC

The Associate of Applied Science in Culinary Arts is designed to meet American Culinary Federation accreditation and National Restaurant Association certification to prepare students for certified culinarian employment as food service workers, cooks and potentially chefs in restaurant, hotels, country clubs, and other food service establishments.  Students are trained in hands-on culinary and baking laboratories where they will practice their skills in quantity food preparation techniques.  The degree also includes general education requirements, management training, safety and sanitation training, purchasing, marketing, menu design, nutrition, supervision and labor/food cost control.

 

Culinary Arts
Associate of Applied Science Degree

First Year
First SemesterHours
COM 1110 English Composition 3
CPT 1250Computer Applications in the Workplace 3
CUL 1010Introduction to Culinary Arts 2
CUL 1011Food Service Sanitation/Safety 2
CUL 1020Food Preparation I 3
MGT 1250
   or MGT 1260
Team Building
   or Team Leadership
3
SDE 1010 First Year Experience 1
 Term Hours17
Second Semester
PSY 1010 General Psychology 3
CUL 1021Meats, Fish and Poultry 3
CUL 1022Introduction to Baking and Pastry 3
MTH 1151Quantitative Reasoning 3
CUL 1012Nutrition and Menu Planning 2
 Term Hours14
Second Year
First Semester
ACC 1010Corporate Accounting Principles 4
COM 2110Public Speaking 3
CUL 2030Food and Beverage Cost Controls 2
CUL 2031Food Preparation II 4
CUL 2032Garde Manger 3
CUL 2033Dining Room Service 2
 Term Hours18
Second Semester
CUL 2040Catering Management 3
CUL 2041Culinary Practicum 1
CUL 2042Culinary Arts Capstone 2
CUL 2043Culinary Seminar 1
MGT 1010 Principles of Management 3
MKT 1600Customer Relations and Public Relations 3
SOC 1010 Sociology 3
 Term Hours16
 Total Hours 65

  Portfolio

 Capstone