2020-2021 Catalog 
    
    Nov 26, 2020  
2020-2021 Catalog

Hotel-Motel-Restaurant Management, Culinary Arts Concentration, A.A.S.


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Program Code: HMR.AAS.CAA

This program provides students with the knowledge and skills needed for an entry-level position in the culinary industry or to transfer their credits to the University of Maryland Eastern Shore or another four-year college or university to earn a bachelor’s degree. To ensure maximum transferability, students should familiarize themselves with the program requirements of the institution to which they plan to transfer.

First Year


Second Year


Symbol(s)


* This course has a prerequisite.

 ≈ This course has a corequisite.

Learning Outcomes


Graduates of this program should be able to:

  1. Identify and utilize proper food and beverage preparation and service practices to operate a food service facility that also meets industry standards for safety, cleanliness and sanitation;
  2. Describe and employ appropriate management practices to manage multiple facets of a food service facility;
  3. Develop a comprehensive marketing plan for a food service facility;
  4. Apply procurement/inventory procedures and purchasing/cost controls to the operation of a food service facility; and
  5. Create and serve a variety of cuisines typically found in a food service facility in a team environment.

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