Culinary Arts, A.A.S.
Entry Time
Fall or Spring
Award
Associate of Applied Science degree
2 years (4 terms)
Students in Kirkwood's food service programs prepare for their careers through practical experience in management, food preparation and service.
Students assist in the daily operation of The Class Act, a full-service restaurant at The Hotel at Kirkwood Center. The restaurant features fine dining for hotel and conference center guests, Kirkwood staff and the public. Students take a leadership role in planning, preparing and servicing catered events on campus during their last semester. Students are required to purchase professional uniforms and tools to use when in labs and kitchens.
Accreditation
This program is fully accredited by the American Culinary Federation Education Foundation Accrediting Commission. This provides graduates with an opportunity for nationally-recognized certification upon completion of the program.
Career Opportunities
- chefs
- cooks
- catering managers
- kitchen managers
- other food service professionals
Degree Requirements
| Term 1 | Credit Hours | |
|---|---|---|
| HCM-109 | Kitchen Essentials | 1.5 |
| HCM-147 | Culinary Techniques | 1.5 |
| HCM-138 | Food Fundamentals | 3 |
| HCM-100 | Sanitation & Safety | 2 |
| Select one of the following: | 3 | |
| Hospitality Math | ||
| Finite Math 1 | ||
| Select one of the following: | 3 | |
| Workplace Communications | ||
| Composition I 1 | ||
| HCM-321 | Intro to Hospitality Industry | 1 |
| Select one of the following: | 3 | |
| Information Computing | ||
| Intermediate Computer Bus Apps | ||
| Term Totals: | 18 | |
| Term 2 | ||
| HCM-161 | Stocks and Sauces | 1.5 |
| HCM-140 | Fabrication | 3 |
| HCM-117 | Bakery Basics | 3 |
| HCM-381 | International Cuisine | 4.5 |
| HCM-269 | Garde Manger (lab/lec) | 1.5 |
| HCM-356 | Beverage Fundamentals | 3 |
| HCM-288 | Intro to Hospitality II | 1 |
| Term Totals: | 17.5 | |
| Term 3 | ||
| HCM-207 | Menu Planning | 1.5 |
| HCM-231 | Nutrition | 2 |
| HCM-279 or ACC-152 | Hospitality Accounting or Financial Accounting | 3 |
| HCM-932 | Internship | 1 |
| HCM-358 | Applied Culinary Skills | 1 |
| HCM-329 | Advanced Garde Manger | 3 |
| HCM-354 | Service Techniques | 2 |
| Term Totals: | 13.5 | |
| Term 4 | ||
| HCM-342 | Hospitality Events and Catering (BOH) | 3 |
| HCM-330 | Hospitality Personnel Mgmt | 3 |
| HCM-251 | Purchasing, Receiving and Inventory | 2 |
| Select one of the following: | 3 | |
| Fundamentals of Oral Communication | ||
| Composition II 1 | ||
| FLS-118 | Spanish for Professionals | 3 |
| Select one of the following: | 3 | |
| Human Relations in Management | ||
| Intro to Psychology 1 | ||
| HCM-530 | Culinary Capstone | 1 |
| Term Totals: | 18 | |
| Program Totals: | 67 | |
- 1
Those transferring to a four-year college or university may want to select this course.
Optional Courses
| Code | Title | Credit Hours |
|---|---|---|
| HCM-405 | Culinary Competition | 3 |
| HCM-924 | Honors Project | 1 |
| HCM-928 | Independent Study | 1-3 |
When transferring to a four-year school, see your advisor for course requirements.