Culinary Arts, AAS

Program Description

The Associate of Applied Science degree in Culinary Arts is designed to prepare the graduate for mid-level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation, communication skills, and basic technical skills utilized in the culinary industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills essential for a successful career in the culinary arts industry. The extensive seasonal internships provided by Jackson resorts in the winter and summer months are designed to offer training in culinary arts in order to provide career paths for graduates.

Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the culinary arts program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.

To be a successful employee in the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality. (Wyoming Works Eligible)

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 (in program)
UNST 1 credits

Program Requirements

Course Requirements

Course NumberTitleCredits
BADM 1005Business Math I

3 credits

BADM 1020Business Communications

3 credits

 

COMM 2130Human Relations

3 credits

OR

MGT 2130Human Relations

3 credits

 

CPED 1000Co-Op Work Experience I:

3 credits

CPED 2000Co-Op Work Experience II

3 credits

CULA 1145Introduction to Culinary Nutrition

2 credits

CULA 1555Food Preparation I: Stocks, Sauces and Soups

3 credits

CULA 1600Garde Manger

3 credits

CULA 2700Baking

4 credits

CULA 2800Meat Prep and Cooking

4 credits

CULA 2900Fish and Shellfish Prep and Cooking

3 credits

HRM 1505Sanitation, Health, & Safety in the Hi

3 credits

HRM 1510Dining Rooms Management and Food Del

3 credits

HRM 1515Planning & Control Food and Beverage Ops

3 credits

HRM 2506Sales & Marketing / Hospitality Industry

3 credits

HRM 2515Human Resource Management/Hospitality

3 credits

HRM 2525Wine Production, Service & Appreciation

3 credits

Program Electives

Student must complete three (3) credits from the following list of courses:

Course NumberTitleCredits
HRM 1500Intro to the Hospitality Industry

3 credits

HRM 1501Lodging Management / Front Office Procedures

3 credits

HRM 2500Quantity Food Purchasing

3 credits

HRM 2501Facilities Management

3 credits

HRM 2530Beverage Management

3 credits

Total Credit Hours: 62