Tourism, Hospitality and Culinary Arts

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This department offers programs to prepare students for immediate entry into the Hospitality labor force with marketable skills or to articulate with four year- college and university baccalaureate degree programs.  The Department provides the students an education that teaches entry level skills that build a foundation upon which career advancement can based.  Selected programs of study also have been reviewed and accredited by the American Culinary Federation Accrediting Commission.

Programs

• Artisan Breads & Specialty Desserts Level 1 Certificate
• Baking and Pastry Arts, A.A.S.
• Baking Principles Level 1 Certificate
• Baking Principles Level 2 Certificate
• Cake Decorating Level 1 Certificate
• Catering Management Level 1 Certificate
• Catering Management Level 2 Certificate
• Chocolates and Plated Desserts Level 1 Certificate
• Culinary Arts, A.A.S.
• Culinary Studies Level 1 Certificate
• Culinary Studies Level 2 Certificate
• Hospitality Management Fundamentals Level 2 Certificate
• Hospitality Management, A.A.S.
• Hotel Management, A.A.S.
• Hotel Rooms Division Level 1 Certificate
• Hotel Select Service Property Management Level 2 Certificate
• Principles of Hotel Food and Beverage Management Level 1 Certificate
• Restaurant Management, A.A.S.
• Restaurant Supervision Level 1 Certificate
• Restaurant Supervision Level 2 Certificate

Courses

• CHEF 1205 - Sanitation and Safety
• CHEF 1300 - Professional Cooking and Dining Room Service
• CHEF 1301 - Basic Food Preparation
• CHEF 1310 - Garde Manger
• CHEF 1345 - International Cuisine
• CHEF 2231 - Advanced Food Preparation
• CHEF 2264 - Practicum Culinary Arts
• FDNS 1301 - Introduction to Foods
• FDNS 1305 - Nutrition
• HAMG 1170 - Professionalism in the Hospitality Industry
• HAMG 1313 - Front Office Management
• HAMG 1321 - Introduction to the Hospitality Industry
• HAMG 1340 - Hospitality Legal Issues
• HAMG 2305 - Hospitality Management and Leadership
• HAMG 2307 - Hospitality Marketing and Sales
• HAMG 2330 - Convention and Group Management and Services
• HAMG 2332 - Hospitality Financial Management
• HAMG 2337 - Hospitality Facilities Management
• HAMG 2366 - Hospitality Management Practicum
• PSTR 1206 - Cake Decorating I
• PSTR 1301 - Fundamentals of Baking
• PSTR 1305 - Breads and Rolls
• PSTR 1310 - Pies, Tarts, Teacakes and Cookies
• PSTR 1312 - Laminated Dough, Pate a Choux, and Donuts
• PSTR 1340 - Plated Desserts
• PSTR 2207 - Cake Decorating II
• PSTR 2264 - Practicum-Baking and Pastry Arts
• PSTR 2301 - Chocolates and Confections
• PSTR 2331 - Advanced Pastry Shop
• PSTR 2350 - Wedding Cakes
• RSTO 1301 - Beverage Management
• RSTO 2264 - Practicum-Restaurant Management
• RSTO 2301 - Principles of Food and Beverage Controls
• RSTO 2307 - Catering
• RSTO 2405 - Management of Food Production and Service

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