The Associate of Applied Science degree in Culinary Arts is designed to prepare the student for a wide range of mid-level positions within the culinary arts and hospitality industry. The unique curriculum combines full-length courses with condensed semester courses to provide the student with a dynamic learning experience.
The general education prerequisites encourage the student to develop analytical and critical thinking skills, experience in computation and business management, and practice in interpersonal skills that are widely applicable across the industry.
The core culinary courses emphasize practical learning through hands-on classes that provide the student with the fundamental skills to cook professionally, familiarity with a variety of foods and advanced cooking techniques, experience working in a commercial kitchen, and an understanding of the rich histories and diverse operations of the service trades. The student is encouraged to work within local industries to enhance their culinary training, expose them to various aspects of business, and forge relationships with peers and employers. Upon program completion, the student will possess the essential knowledge, specific certifications, technical skills, and necessary experience to pursue diverse career paths.
| Course Number | Course | Credits |
|---|---|---|
| BADM 1005 | Business Math I | 3 |
| OR | ||
| MATH 1000 | Problem Solving | 3 |
| CPED 1000 | Co-Op Work Experience I: | 3 |
| CPED 2000 | Co-Op Work Experience II | 3 |
| CULA 1145 | Introduction to Culinary Nutrition | 2 |
| CULA 1515 | Basic Culinary Skills | 3 |
| CULA 1600 | Garde Manger | 3 |
| CULA 2700 | Baking | 4 |
| CULA 2800 | Meat Prep and Cooking | 4 |
| HRM 1505 | Sanitation | 3 |
| HRM 1510 | Dining Rooms Management and Food Del | 3 |
| HRM 1515 | Planning and Control Food and Beverage Ops | 3 |
| HRM 2525 | Wine Production, Service and Appreciation | 3 |
| MGT 3415 | Applied Human Resources Management | 3 |
| MGT 3110 | Business Ethics | 3 |
Student must complete seven (7) credits from the following list of courses:
| Course Number | Course | Credits |
|---|---|---|
| CMAP 1200 | Computer Information Systems | 3 |
| CULA 2900 | Fish and Shellfish Prep and Cooking | 3 |
| FDSC 1410 | Scientific Study of Food | 3 |
| HRM 1500 | Intro to the Hospitality Industry | 3 |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 |
| HRM 2530 | Beverage Management | 3 |
| IMGT 2400 | Intro to Information Management | 3 |
| MKT 1000 | Sales | 3 |
| MKT 3050 | Social Media Marketing | 3 |
| MKT 3210 | Principles of Marketing | 3 |
| Writing Level I (WR1) | 3 credits |
| American & Wyoming Government (POLS 1000) | 3 credits |
| MATH/APPM/LSCI | (in program) |
| Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL. | |
| ARTS/HUM/IT/ORAL/SOC/WR2 | 6 credits |
| UNST | 1 credits |
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.
The Certificate I in Culinary Arts is designed to prepare the student for entry and mid-level positions within the culinary and hospitality industry. The program emphasizes practical learning through hands-on culinary classes that provide the student with fundamental skills to cook professionally, familiarity with a wide range of foods and preparation styles, experience working in a commercial kitchen, and an understanding of the long history and broad operations of the service trades. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computational skills, and basic technical skills utilized in the culinary industry.
Successful professionals in the culinary arts and service industry possess a passion for cooking, are committed and dependable, have an aptitude for hospitality and customer service, and enjoy working in a fast-paced team environment. A career in this industry demands a positive attitude, excellent physical and mental stamina, and a commitment to quality and professionalism.
This certificate can be completed independently or applied toward the Associate of Applied Science (AAS) degree in Culinary Arts or Business, providing a flexible pathway for both focused and broader career development.
Instructor/Program Manager of Hospitality Management
Instructor Culinary/Hospitality