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Associate in Applied Science Degree
Prior to taking courses, the student should meet with an advisor to
discuss program requirements and develop a plan for satisfying the
following requirements. All course work in the certificate program may
be applied to an Associate of Applied Science in Foodservice Management.
A student gains admission to the Associate in Applied Science Program
(Foodservice Management Option) by completing the certificate program. A
student gains admission to the Culinary Apprentice and the Hotel-Motel
Management Options by completing the following requirements.
- Complete ENG 101.
- Complete MTH 100 or MTH 116 or a higher level math.
- Complete CUA 101 and CUA 110 for Culinary Apprentice and Foodservice
Management or any 100 level HMM course for Hotel-Motel Management.
- Complete six hours of general education courses.
- Complete an application for admission to the program.
- Have a 2.00 grade point average in Jefferson State courses.
Courses required for: Hospitality Management Degree
Culinary Apprentice Option
(code AAS C062) Hotel-Motel Management
Option (code AAS C115) Foodservice/Culinary Management Option
code (AAS C092) (Baking/Pastry Option (code AAS C030)
General Courses (25 hours)
| Course |
Title |
Sem Hrs |
| ENG 101 |
English Composition I
|
3 |
| SPH 107 |
Fundamentals of Public Speaking |
3 |
HED 222
or
HED 231 |
Community Health or
First Aid and CPR 3 |
|
MTH Elective
MTH 100 or MTH 116 or higher level math course
|
|
3 |
| CIS 130 |
Introduction to Information Systems |
3 |
| Lab Science Elective |
astronomy, biology, chemistry, physical
science, physics) |
4 |
| Social and Behavioral Science Elective |
anthropology, geography, history,
economics, political science, sociology, psychology) |
3 |
| Humanities and Fine Arts Elective |
art, humanities, religion, theater,
music, philosophy, foreign language, literature) |
3 |
Major Courses (12 hours)
| Course |
Title |
Sem Hrs |
| CUA 101 |
Orientation to Food Service Industry |
1 |
| HMM 105S |
Hospitality Supervision
|
3 |
| CUA 111 |
Foundations in Nutrition
|
3 |
| CUA 112S
|
Sanitation, Safety and Food Service
|
2 |
| CUA 213 |
Food Purchasing and Cost Control
|
3 |
| *Chosen with consent of advisor |
|
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Culinary Apprentice Option (26 hours)
|
Course |
Title |
Sem Hrs |
|
CUA 110 |
Basic
Food Preparation |
3 |
|
CUA 114 |
Meal
Management |
3 |
|
CUA 115 |
Advanced Food Preparation |
3 |
|
CUA 204 |
Foundations of Baking |
3 |
|
CUA 205 |
Introduction to Garde Manger |
3 |
|
CUA 208 |
Advanced Baking |
2 |
|
CUA 210 |
Beverage Management |
2 |
|
CUA 260 |
Internship
for Culinary Arts Apprentice |
6 |
|
CUA 261 |
Culinary Apprentice Practicum |
1 |
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