Hospitality and Tourism Management Technology - Culinary Arts Technology

Program Description:

The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes.

This concentration leads to an Associate of Applied Science degree with benchmarks as outlined at the 32-hour, 47-hour, and 62 to 64-hour marks.  Students who successfully complete 32 semester hours as outlined in the program of study may be awarded a career certificate, along with certifications from the American Hotel and Lodging Association Education Institute.  Students who successfully complete 47 semester hours as outlined in the program of study may be awarded a technical certificate, along with certifications from the American Hotel and Lodging Association Education Institute.  Students who successfully complete 62-64 semester hours as outlined in the program of study may be awarded an Associate of Applied Science degree.  In addition, after successful completion of the Sanitation and Safety course, students will be eligible to obtain ServSafe^® Sanitation certification from the National Restaurant Association.

Career Certificate

• CUT 1114 - Culinary Principles I 4
• CUT 1124 - Culinary Principles II 4
• CUT 1134 - Principles of Baking 4
• CUT 1514 - Garde Manger 4
• CUT 1613 - Nutrition (Culinary) 3
• CUT 2223 - Menu Planning 3
• HRT 1213 - Sanitation and Safety 3
• HRT 2624 - Hospitality Human Resource Management 4
• HRT 1123 - Introduction to the Hospitality and Tourism Industry 3

• OR CUT 1153 - Introduction to Culinary Arts  3 SH

Technical Certificate

• CUT 2244 - Dining Room Management 4
• CUT 2314 - American Regional Cuisine 4
• CUT 2424 - International Cuisine 4
• CUT 2923 - Supervised Work Experience in Culinary Arts Technology 3

Associate of Applied Science

• ENG 1033 - Technical English 3 OR  ENG 1113 - English Composition I  / ENG 1114 - English Composition I  3-4 SH
• SPT 1113 - Public Speaking I 3 OR  SPT 2173 - Interpersonal Communication  3 SH
• Social/Behavioral Science Elective 3 SH
• Humanities/Fine Arts Elective 3 SH
• Mathematics/Science Elective 3-4 SH 

• ( MAT 1033 - Technical Mathematics  OR  MAT 1313 - College Algebra  / MAT 1314 - College Algebra  or higher OR  any Laboratory Science)

**Completion Award: Associate of Applied Science in Hospitality and Tourism Management Technology - Culinary Arts Technology 62-64 SH

**Additional Graduation Requirements:

• Orientation - Any student (first-time, transfer, and part-time) who begins at Hinds Fall 2007 and later will be required to take Orientation (LLS 1312 /RST 1312 ) to graduate from the College. Exception: Orientation credit (1-3 hrs) transferred to Hinds from another college will satisfy our orientation requirement. The RST/LLS 1312 graduation requirement will be waived for CTE students who have successfully obtained the Smart Start Credential and can submit the credential prior to applying for graduation.
• Assessment - An Assessment Prep review course(s) and Skills Assessment exam(s) are required to graduate from this program.