Hospitality and Tourism Management - Culinary Arts, Associate of Applied Business
Curriculum Code #0104
Effective May 2024
Division of Arts and Humanities
A major in culinary arts provides an opportunity to really understand food. From the preparation of simple dishes to the creation of international cuisine, students will learn a variety of cooking skills and techniques through intense hands-on instruction. Emphasis is also placed on safety, sanitation, nutrition and health. Whether the goal is to begin a new career or to gain additional skills for a current one, this program is the place to start.
| First Year | ||
|---|---|---|
| Fall Semester | Hours | |
| BIOG 153 | BASIC HUMAN NUTRITION | 3 |
| CULN 157 | FUNDAMENTALS OF FOOD SERVICE PRODUCTION | 3 |
| CULN 175 | PURCHASING AND PRODUCT IDENTIFICATION | 3 |
| TRSM 112 | INTRODUCTION TO THE HOSPITALITY INDUSTRY | 3 |
| TRSM 118 | FOOD SAFETY AND SANITATION | 2 |
| SDEV 101 | INTRODUCTION TO THE LCCC COMMUNITY 1 | 1 |
| Hours | 15 | |
| Spring Semester | ||
| CULN 152 | ESSENTIALS OF DINING ROOM SERVICE 2 | 3 |
| CULN 154 | INTRODUCTION TO BAKING AND PASTRY 2 | 3 |
| CULN 160 | FOODSERVICE OPERATIONS AND CAREER MANAGEMENT 2 | 3 |
| CULN 165 | ADVANCED FOOD SERVICE PRODUCTION 2 | 3 |
| ENGL 161 | COLLEGE COMPOSITION I | 3 |
| Hours | 15 | |
| Summer Semester | ||
| CULN 200 | CULINARY EXTERNSHIP | 2 |
| Arts/Humanities Elective 3 | 3 | |
| Hours | 5 | |
| Second Year | ||
| Fall Semester | ||
| CMMC 151 | ORAL COMMUNICATION | 3 |
| CULN 205 | RESTAURANT AND MENU DEVELOPMENT 2 | 3 |
| CULN 255G | WORLD CUISINE | 3 |
| MTHM 158 | QUANTITATIVE REASONING 7 | 3 |
| Social Sciences Elective 5 | 3 | |
| Hours | 15 | |
| Spring Semester | ||
| CULN 215 | BEVERAGE MANAGEMENT | 3 |
| CULN 266 | RESTAURANT CAPSTONE 2,4,6 | 5 |
| CULN 224 or CULN 225 | FROM THE FARM TO THE FORK 2 or ADVANCED BAKESHOP | 3 |
| ENGL 162 | COLLEGE COMPOSITION II 2 | 3 |
| Hours | 14 | |
| Total Hours | 64 | |
- 1
A student must register for the orientation course when enrolling for more than six credit hours per semester or any course that would result in an accumulation of 13 or more credit hours.
- 2
Indicates that this course required a prerequisite.
- 3
Arts and humanities elective to be selected from HUMS 151G or foreign language.
- 4
Requires second-year standing.
- 5
Social science elective to be selected from PSYH 151 or SOCY 151G.
- 6
Minimum GPA 2.0, minimum GPA in major 2.5 and division approval.
- 7
Course may be replaced by any MTHM Ohio Transer 36 course.
Program Contact(s):
Bradley Ball
440-366-7740
bball@lorainccc.edu
For information about admissions, enrollment, transfer, graduation and other general questions, please contact your advising team.
More program information can be found on our website.
Credit for Prior Learning (PLA) options may be available for your program. For more information, please visit our website: www.lorainccc.edu/PLA
Program Learning Outcomes
- Demonstrate strong foundation of classical culinary baking and cookery techniques including International/World Cuisines.
- Develop advanced skills in preparation, plating and presentation of food categories with focus on basic nutrition and special diet requirements
- Understand purchasing, receiving, storage and procurement of ingredients as well as certification by the Ohio Department of Health’s Serve Safe & Sanitation/HACCP program
- Understand the basis of restaurant conception from market/demographic surveys, investor relations, menu development, food costing and beverage controls, service and laws
- Understand and demonstrate concepts of front and back of house employee/customer service and compliance standards pertaining to human resources and career management