The culinary arts curriculum follows the guidelines of the American Culinary Federation and is accredited by the American Culinary Federation Accreditation Commission. The culinary concentration has three major components: hands-on food preparation, kitchen management and supervision, and academic. The culinary concentration emphasizes hands-on food preparation, including advanced techniques in garde-manger, baking, contemporary and classical cuisine and banquet management. The kitchen management and supervision component emphasizes menu planning for healthy living utilizing locally grown, sustainable agriculture, purchasing, cost control and profitability, human resource training and supervision, and facilities management. The academic component helps prepare the student for critical thinking, decision making, customer service, communication skills and cultural awareness. This program provides all the basics for the beginner and all of the advanced management skills for those who have worked in the culinary field at line-level positions. Practical industry related experiences are included.

Program contact: Learn more

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 the Office of the Registrar at RegistrarOffice@tri-c.edu.

Learn more about how certificate credits apply to the related degree and about other related programs.

Related Degrees and Certificates

Program Learning Outcomes

This program is designed to prepare students to demonstrate the following learning outcomes:

  1. Apply proper sanitation principles to meet industry standards and government regulations, and successfully complete ServSafe Certification Exam.
  2. Utilize leadership and management skills by applying standard HR principles in regards to recruiting, retaining, and developing staff requiring interpersonal interaction, motivation, decision-making, to support the organization and its goals. 
  3. Listen and effectively communicate in a positive, professional, and ethical manner with customers and co-workers of diverse backgrounds to create an exemplary hospitality experience. 
  4. Obtain an entry-level skill position in the hospitality industry.
  5. Identify and apply basic culinary terminology, knife skills, and cooking techniques while multitasking, problem solving, and managing stress levels within a diverse hospitality environment. 
  6. Use culinary math and measurements to convert and modify basic recipes.
  7. Use a computer to prepare correspondence, menus, daily logs, order sheets and prep lists.
  8. Apply and demonstrate culinary knowledge and skills with consistency using established ACF standards within the industry and facility.
  9. Demonstrate creativity, flexibility, and physical stamina in order to succeed in the culinary industry.
  10. Develop menus & recipes for healthy living utilizing sustainable and local agriculture.
  11. Use advanced knowledge and skills in product receiving, utilization, fabrication, and presentation while maintaining quality control.
  12. Develop schedules and manage time, inventory, and costs.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit Hours
HOSP-1010 Introduction to the Hospitality Industry 2
HOSP-1020 Sanitation and Safety 2
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1040 Customer Service 2
HOSP-1552 Introduction to Baking & Pastries 3
Select one of the following: 3
College Composition I  
Honors College Composition I  
 Credit Hours15
Second Semester
DIET-1200 Basic Nutrition 3
HOSP-1451 Contemporary Cuisine 4
HOSP-2700 Hospitality Purchasing 2
Select one of the following: 3
College Composition II  
Honors College Composition II  
Select one of the following: 3
Introduction to Microcomputer Applications  
Honors Introduction to Microcomputer Applications  
 Credit Hours15
Summer Session
HOSP-1940 Culinary Arts/Professional Baking Field Experience 1
MATH-1xxx 1000-level MATH course or higher 3
 Credit Hours4
Third Semester
HOSP-1650 Dining Room Operations 2
HOSP-1940 Culinary Arts/Professional Baking Field Experience 1
HOSP-2330 Menus and Facilities Planning & Design 3
HOSP-2350 Restaurant Operations 3
HOSP-2500 Hospitality Cost Control 3
HOSP-2560 Garde Manger 3
 Credit Hours15
Fourth Semester
HOSP-2400 Hospitality Management and Supervision 3
HOSP-2651 Banquet Management and Production 4
HOSP-2992 Culinary Evaluation and American Regional Cuisine 2
HOSP-xxxx HOSP elective course 2-3
Arts and Humanities/Social and Behavioral Science requirements 3
 Credit Hours14-15
 Total Credit Hours63-64

Electives

HOSP-1710Doing Business as a a Personal Chef3
HOSP-1730International Cuisine3
HOSP-2550Baking Production and Sales II3
HOSP-2750Culinary Competition2