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
| BADM 1005 | Business Math I | 3 credits |
| BADM 1020 | Business Communications | 3 credits |
| | | |
| COMM 2130 | Human Relations | 3 credits |
| | OR | |
| MGT 2130 | Human Relations | 3 credits |
| | | |
| CPED 1000 | Co-Op Work Experience I: | 3 credits |
| CPED 2000 | Co-Op Work Experience II | 3 credits |
| CULA 1145 | Introduction to Culinary Nutrition | 2 credits |
| CULA 1555 | Food Preparation I: Stocks, Sauces and Soups | 3 credits |
| CULA 1600 | Food Preparation II: Garde Manger | 3 credits |
| CULA 2700 | Food Preparation III: Baking | 4 credits |
| CULA 2800 | Food Preparation IV: Meat Prep and Cook | 4 credits |
| CULA 2900 | Food Prep V: Fish & Shellfish Prep and Cooking | 3 credits |
| HRM 1505 | Sanitation, Health, & Safety in the Hi | 3 credits |
| HRM 1510 | Dining Rooms Management and Food Del | 3 credits |
| HRM 1515 | Planning & Control Food and Beverage Ops | 3 credits |
| HRM 2506 | Sales & Marketing / Hospitality Industry | 3 credits |
| HRM 2515 | Human Resource Management/Hospitality | 3 credits |
| HRM 2525 | Wine Production, Service & Appreciation | 3 credits |
Program Electives
Student must complete three (3) credits from the following list of courses:
| HRM 1500 | Intro to the Hospitality Industry | 3 credits |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 credits |
| HRM 2500 | Quantity Food Purchasing | 3 credits |
| HRM 2501 | Facilities Management | 3 credits |
| HRM 2530 | Beverage Management | 3 credits |