Hospitality Management & Tourism/Culinary Arts CAO.S.AAS

Associate of Applied Science - 69 Credit Hours

Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2014

What is "Hospitality Management & Tourism/Culinary Arts"?

The Culinary Arts program provides the basic knowledge a student needs to develop into a certified chef. The serving of good food is important to the reputation of any restaurant. Chefs and cooks are responsible for preparing meals that are pleasing to the eye and taste. Through this specialized program, students develop extensive skills and knowledge of food preparation and presentation. Students also gain an understanding of the duties and responsibilities of a chef and other culinary personnel.

This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify Registration and Student Records at studentrecords@sinclair.edu.

Program Outcomes

  • Apply fundamentals of baking science to the preparation of products.
  • Become familiar with varieties of alcoholic and non-alcoholic beverages and explain laws related to responsible alcohol service.
  • Perform mathematical functions related to food.
  • Apply principles of preparation and cooking techniques to produce a variety of hot and cold food products.
  • Develop knife skills to produce a variety of cuts, and demonstrate the operation of kitchen equipment safely and correctly.
  • Perform dining room duties using a variety of styles and demonstrate an understanding of quality customer service.

Career Opportunities

Students completing the Culinary concentration would find employment as a restaurant/banquet cook, short-order cook, fast food cook, private household cook, personal chef, food preparation worker, Sous chef, baker, pastry cook, pastry chef, galley cook, executive chef, executive pastry chef, research chef, corporate chef. Students completing the Pastry concentration would find employment as a baker, pastry cook, pastry chef, pastry department assistant manager, or a bake shop manager. Those completing the Bakery Specialists concentration are typically considered for positions as a baker in a retail bakery organization.

Transferability

Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.

Prerequisites

  • HMT 1107

Curriculum

Course Title Credits
Ohio Transfer Module: Arts & Humanities Elective 3
BIS 1120 Introduction to Software Applications 3
DIT 1108 Nutrition for the Culinary Professional 3
COM 2206 Interpersonal Communication 3
ENG 1101 English Composition I 3
HMT 1101 Basic Culinary Skills 3
HMT 1105 Introduction to the Hospitality & Tourism Industry 2
HMT 1107 Sanitation & Safety 2
HMT 1110 Menu Planning & Table Service Practicum 3
HMT 1112 Food Principles & Preparation 4
HMT 1125 Beverage Management 2
HMT 1126 Baking I & Restaurant Desserts 4
HMT 2201 Food Service Equipment, Design & Maintenance 2
HMT 2206 Garde Manger 3
HMT 2207 Butchery & Fish Management 2
HMT 2209 Advanced Culinary Skills 3
HMT 2215 Hospitality Cost Controls 3
HMT 2225 Hospitality & Tourism Supervision 3
HMT 2226 Hospitality Purchasing & Negotiations 3
HMT 2227 Hospitality Marketing 2
HMT 2230 Risk & Prevention Management 2
HMT 2292 Culinary Arts Option Cooperative Work Experience 2
MAT 1120 Business Mathematics 3
(PSY 1100 OR SOC 1145 null ) 3
(ACC 1100 OR ACC 1210) 3
- View the Master Syllabus - View the Course Schedule

Program Accreditation Information

The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) and the Accreditation Council for Business Schools and Programs (ACBSP), both of which are specialized accreditations recognized by the Council on Higher Education Accreditation (CHEA).


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This information is for planning purposes only. Sinclair College will make every effort to offer curriculum listed above but reserves the right to change, add and cancel curriculum offerings for unforeseen circumstances. View current catalog.