Associate in Applied Science Degree

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This program prepares students for middle management and supervisory positions in the field of restaurant and hospitality operations. These positions require special skills and knowledge of food, business, service, and human relations. The program is strengthened by courses in general education, which allows students to develop wide-ranging interests. Instruction in this program takes place primarily at the Rome Campus. Students are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved chef’s coat, black-and white checked chef’s pants, chef’s hat, and white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches must be neatly trimmed. Beard guard required.

Goal 1 To provide training in culinary arts preparation.

  • Students will be able to demonstrate execution of the correct application of key cooking methods.

Goal 2 To provide training in bakery weights and measures.

  • Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their food prep 1 practical exam.

Goal 3 To prepare the student to communicate effectively.

  • Students will communicate appropriately with instructors and peers through written or oral assignments.

Goal 4 To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal.

  • Students will demonstrate an ability to work with others in a group to attain a common goal.

Goal 5 To provide training in safe food handling .

  • Students will be able to demonstrate safe food handling techniques.
  • Students will identify, access, and appropriately use authoritative sources of information.

Goal 6 To prepare students to demonstrate information literacy.

  • Students will use traditional and contemporary information technology.
  • Students will identify, access, and appropriately use authoritative sources of information.

Total Credit Hours: 64

First Semester

This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study.

EN101 English 1: Composition C-3 Cr-3

This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, or SL115 ESL4: Advanced Reading), and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee.

This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

Take any Physical Education Course

Second Semester

This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading.

This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1.

This course introduces the methods, tools, and procedures used

to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry. - Spring Semester Only.

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

This course is a survey of mathematics for students in those programs that do not require a mathematics sequence. It provides an appreciation of mathematical ideas in historical and modern settings. Topics include problem solving, logic, geometry, statistics, and consumer mathematics. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA091 Introductory Algebra, or MA096 Mathematical Literacy.

This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA 091 Introductory Algebra, or MA096 Mathematical Literacy.

This course introduces intermediate algebra-level knowledge and skills. Topics include exponents and radicals, polynomial and rational expressions, functions and relations and their graphs, inequalities, and systems of linear equations. Linear, quadratic, rational, and radical equations are solved. Applications are included. Prerequisite: An appropriate placement test result or MA 091 Introductory Algebra, or equivalent.

This course emphasizes algebraic manipulations and problem solving. Topics include equations and inequalities; systems of equations; factoring; radical and rational expressions; linear, quadratic, rational, exponential, and logarithmic functions; and, their graphs. Applications are selected from business, economics, and the natural sciences. Prerequisite: An appropriate placement test result or MA115 Intermediate Mathematics.

Take any Physical Education Course

Third Semester

This course, intended for non-accounting majors, is an introduction to the fundamental accounting concepts and principles used to analyze and record business transactions. Topics include the accounting cycle, accounting for service and merchandising businesses, special journals, payroll, banking and internal controls, and inventory methods.

This course integrates knowledge of food and food preparation, equipment, techniques, methods, and practices learned in prerequisite courses. Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multi-course meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

Take any General Education Natural Science Course

Take any General Education Social Science Course

Take any Physical Education Course

Fourth Semester

This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting, and delivering the speech based on factual material. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading.

This course provides the knowledge to design and organize a food service facility. Typical furniture and equipment organization with respect to space allocation in the facility are addressed. Topics include equipment purchasing, facilities engineering, and energy practices.

This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering. Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS112 Food Preparation 2.

This course provides an overview of the alcoholic beverage industry, focusing on history and classification according to the characteristics of spirits, wines, and beer. Topics include mixology, lounge service, beverage control, and legal issues.

This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized.

Take any Physical Education Course

(a) MA108 Concepts in Mathematics, MA110 Elementary Statistics, MA115 Intermediate Mathematics, OR MA139 College Algebra.

Students in the Food Service Administration: Restaurant Management program are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chef ’s coat, black and white checked pants, chef ’s hat, and a white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches are to be neatly trimmed. Beard guard required.