Culinary Arts, A.A.S.

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Program Code: CUL.AAS.CUL

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

Summer II

SDV 100 - Fundamentals of College Study (1 Credit)

Fall

Spring

Second Year

Fall

CUL 122 - American Regional Cuisine (3 Credits) *
CUL 224 - Asian and Latin American Cuisine (3 Credits) *
Elective - Culinary Elective (CUL 233 , CUL 255 , CUL 256 , CUL 261 or CUL 271 ) (3 Credits)*
COM 200 - Interpersonal Communication (3 Credits) *
GEN ED - Social/Behavioral Science Requirement (3 Credits)

Spring

CUL 211 - Garde Manger (3 Credits) *
Elective - Culinary Elective (CUL 233 , CUL 255 , CUL 256 , CUL 261 or CUL 271 ) (3 Credits)*
BMT 160 - Customer Relationship Management (3 Credits) *
HMR 256 - Food and Beverage Management (3 Credits)
HMR 260 - Hotel-Motel-Restaurant Field Experience (2 Credits) *
GEN ED - Biological/Physical Science Requirement (3 - 4 Credits)

Symbol(s)

* This course has a prerequisite.

≈ This course has a corequisite.

Learning Outcomes

Graduates of this program should be able to:

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;
Describe and employ appropriate management practices to manage multiple facets of a food service facility;
Develop a comprehensive marketing plan for a food service facility;
Apply procurement/inventory procedures and purchasing/cost controls to the operation of a food service facility; and
Create and serve a variety of cuisines typically found in a food service facility in a team environment.