Hospitality and Tourism Management Technology - Culinary Arts Technology, AAS

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.  Successful completion of of the 2-year program leads to an Associate of Applied Science degree in Culinary Arts.  In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association. 

Culinary Arts students may receive a Technical Certificate after successfully completing 30 semester hours of CUT courses, HRT 1214 , and a HRT elective. Successful completion of the two-year program leads to an Associate of Applied Science degree.

1st Year

2nd Year

Note:

In order to be ACF certified, an additional 3 SH of Nutrition is required.

Completion Award: Associate in Applied Science Degree 64-69 SH

**Additional Graduation Requirement: Any student (first-time, transfer, and part-time) who begins at Hinds Fall 2007 and later will be required to take LLS 1312 /RST 1312 /RSV 1312 - Orientation  course in order to graduate from the College. Exception: Orientation credit (1-3 hrs) transferred to Hinds from another college will satisfy our orientation requirement.

A CPAS exam is required to graduate from this program.