Culinary Arts
In addition to the Associate of Applied Science degree, students of culinary arts may also work toward a Credential or a Certificate
Associate of Applied Science
| General Education Requirements | Credits | ||
|---|---|---|---|
| Writing Level I (WR1) | 3 | ||
| U.S & Wyoming Constitution (POLS 1000) | 3 | ||
| ART/DIV/HUM/IT/SOC | 3 | ||
| MATH/APPM/LSCI | (In program) | ||
| ORAL | (In program) | ||
| PEAC/UNST/WELL | 1 | ||
| WR2 | (In program) | ||
| Program Requirements | |||
| BADM | 1005 | Business Math (APPM) | 3 |
| BADM | 1020 | Business Communications (WR2) | 3 |
| CO/M | 2130 | Human Relations (ORAL) OR | |
| MGT | 2130 | Human Relations (ORAL) | 3 |
| CPED | 1000 | Cooperative Work Experience I | 3 |
| CPED | 2000 | Cooperative Work Experience II | 3 |
| CPED | 2980 | Cooperative Work Experience III | 3 |
| CULA | 1555 | Food Prep I:Stocks,Sauces,Soups | 3 |
| CULA | 1600 | Food Prep II:Garde Manger | 3 |
| CULA | 2700 | Food Prep III:Baking | 4 |
| CULA | 2800 | Food Prep IV:Meat Prep & Cooking | 4 |
| HRM | 1500 | Intro to Hospitality Management | 3 |
| HRM | 1505 | Sanitation:Health & Safety in the Hospitality Industry |
3 |
| HRM | 1510 | Dining Room Management: Food |
3 |
| HRM | 1515 | Planning and Control for Food & Beverage Operations |
3 |
| HRM | 2500 | Quantity Food Purchasing | 3 |
| HRM | 2505 | Marketing & Merchandising in the Restaurant Industry |
3 |
| HRM | 2510 | Menu Planning and Analysis | 3 |
| HRM | 2515 | Human Resources Management in the Hospitality Industry |
3 |
| HRM | 2520 | Wines of the World | 3 |
| Total | 69 | ||
Certificate
The Culinary Arts Certificate program is designed to prepare students in the basic classical areas of culinary art preparation and food and beverage management. The general education requirements are designed to encourage students to develop computation and communication skills. To be a successful employee in the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment.
| General Education Requirements | Credits | ||
|---|---|---|---|
| Writing Level I (WR1) | 3 | ||
| MATH/APPM/LSCI | (In program) | ||
|
Program Requirements
|
|||
| BADM | 1005 | Business Math (APPM) | 3 |
| CPED | 1000 | Cooperative Work Experience I | 3 |
| CULA | 1555 | Food Prep I: Stocks,Sauces,Soups | 3 |
| CULA | 1600 | Food Prep II: Garde Manger | 3 |
| CULA | 2700 | Food Prep III: Baking | 4 |
| CULA | 2800 | Food Prep IV: Meat Prep & Cooking | 4 |
| HRM | 1505 | Sanitation: Health & Safety in the Hospitality Industry | 3 |
| HRM | 1515 | Planning and Control for Food & Beverage Operations | 3 |
| HRM | 2500 | Quantity Food Purchasing | 3 |
| HRM | 2510 | Menu Planning and Analysis | 3 |
| Total | 35 | ||
Credential
The Culinary Arts Credential program is designed to prepare students in the basic classical areas of culinary art preparation and food and beverage management. To be a successful employee in the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment.
|
Program Requirements
|
|||
|---|---|---|---|
| CULA | 1555 | Food Prep I: Stocks, Sauces, Soups |
3 |
| CULA | 1600 | Food Prep II: Garde Manger | 3 |
| CULA | 2700 | Food Prep III: Baking | 4 |
| CULA | 2800 | Food Prep IV: Meat Prep & Cooking | 4 |
| HRM | 1505 | Sanitation: Health & Safety in the Hospitality Industry | 3 |
| Total |
|
|
17 |