Program Description
The Associate of Applied Science degree in Culinary Arts is designed to prepare graduates for a myriad of mid-level positions within the culinary and hospitality industry. The unique curriculum combines full-length semester courses and condensed 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 communication and human relations 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, be familiar with extensive styles and types of foods, experience working in a commercial kitchen, and understand the rich histories and diverse operations of the service trades.
The student is encouraged to enroll in work internships within the local industry 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.
General Education Requirements
| 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 |
Program Requirements
Course Requirements
Program Electives
Student must complete seven (7) credits from the following list of courses:
| CMAP 1200 | Computer Information Systems | 3 credits |
| CULA 2900 | Fish and Shellfish Prep and Cooking | 3 credits |
| FDSC 1410 | Scientific Study of Food | 3 credits |
| HRM 1500 | Intro to the Hospitality Industry | 3 credits |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 credits |
| HRM 2530 | Beverage Management | 3 credits |
| IMGT 2400 | Intro to Information Management | 3 credits |
| MKT 1000 | Sales | 3 credits |
| MKT 3050 | Social Media Marketing | 3 credits |
| MKT 3210 | Principles of Marketing | 3 credits |