Hospitality and Tourism Management - Culinary Arts Major, Associate of Applied Business

Curriculum Code #0104

Effective May 2018

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.

Plan of Study Grid
First Year
Fall SemesterHours
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 COLLEGE 101 1 1
 Hours15
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
 Hours15
Summer Semester
CULN 200 CULINARY EXTERNSHIP 2
Arts/Humanities Elective 3 3
 Hours5
Second Year
Fall Semester
CMMC 151 ORAL COMMUNICATION 3
CULN 205 RESTAURANT AND MENU DEVELOPMENT 2 3
CULN 255G WORLD CUISINE 3
MTHM 151
COLLEGE MATHEMATICS
or QUANTITATIVE REASONING
3
Social Sciences Elective 5 3
 Hours15
Spring Semester
CULN 221
PRINCIPLES OF BEVERAGE SERVICE 2
or BEVERAGE MANAGEMENT
2-3
CULN 266 RESTAURANT CAPSTONE 2,4,6 5
CULN 224
FROM THE FARM TO THE FORK 2
or ADVANCED BAKESHOP
3
ENGL 162 COLLEGE COMPOSITION II 2 3
 Hours13-14
 Total Hours63-64

Program Contact(s):

Adam Schmith
440-366-7740
aschmith@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.