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Culinary

Associate of Applied Science Degree

This program is exclusively based in Jackson, Wyoming. Learn from courses such as stocks and soups, food preparation of meats and baking to garde manger. In utilizing the resources of the local resorts you will intern at some of Jackson's leading restaurants 4 months in the Summer/Winter seasons. This partnership helps meet our communities needs by providing employment through the end of the busy tourist season. 

 

Program Requirements

Course
Credits
Business Math 3
Business Communications 3
Human Relations 3
Cooperative Work Experience I: CULA 3
Cooperative Work Experience II: CULA  3
Intro to Culinary Nutrition 2
Food Prep I: Stocks, Sauces and Soups 3
Food Prep II: Garde Manger 3
Food Prep III: Baking 4
Food Prep IV: Meat Preparation & Cooking 4
Food Prep V: Fish & Shellfish Preparation & Cooking 3
Sanitation, Health and Safety in the Hospitality Industry 3
Dining Room Management, Food Delivery Systems 3
Planning & Control for Food & Beverage Operations 3
Sales & Marketing in the Hospitality Industry 3
Human Resource Management in the Hospitality Industry 3
Wine Production, Service & Appreciation 3

Electives

Course
Credits
Intro to the Hospitality Industry 3
Lodging Management/Front Desk Office Procedures 3
Quantity Food Purchasing 3
Facilities Management 3
Beverage Management 3

Students must complete 3 credits of electives.

General Ed. Requirements

Students must complete general education requirements that will provide students a general knowledge to help them complete a degree at CWC.

Course
Credits
Writing Level I 3
American & Wyoming Government 3
Mathematics/APPM/Lab Science 3

 

Students must complete 6 credits of general education courses listed below:

Course
Credits
Writing II 3
Arts 3
Humanities 3
Social Science 3
Information Technology 3
Personal Finance Planning 1
Physical Education 1
Wellness 1

 

Students must complete 2 credits of Co-Curricular general education courses throughout two of the following different Co-Curricular areas:

Course
Credits
Co-Curricular Cultural Activities 1
Co-Curricular Community Engagement 1
Co-curricular Professional Experience 1

 

Certificates

The Culinary Arts Certificates are designed to prepare students for entry level positions in a variety of food service settings within the hospitality industry. 

Applicants must meet the general admission requirements of Central Wyoming College. Admission for all students is dependent upon available space and resources.

To be a successful employee of 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. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.

See the certificate options below. 

Certificate I

The Culinary Arts Certificate I is designed to prepare students for entry level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation skills, and basic technical skills utilized in the culinary industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills that are essential for a successful career in the culinary industry. The extensive seasonal internship provided by Jackson resorts in the winter months is designed to offer training in resort kitchens in order to provide career paths for graduates.

Explore gainful employment information, where you can find occupational information, estimated cost and time of program completion, and job placement opportunities. 

Program Requirements

Course
Credits
Business Math or Problem Solving 3
Business Communications or English Composition II 3
English Composition I  3
Co-Curricular Learning  1
Human Relations 3
Cooperative Work Experience I  3
Food Prep I: Stocks, Sauces and Soups 3
Food Prep III: Baking 4
Sanitation, Health and Safety in the Hospitality Industry 3
Operations 3

 

General Education Requirements

Course
Credits
Writing Level I  3
Business Math or Problem Solving 3
Financial Literacy 1
Co-Curricular Learning  1
American & WY Government 3
Freshman Seminar 1