Kirkwood Community College

Kirkwood Community College Credit Catalog 2017-2018

Culinary Arts

Hospitality Arts

The Hotel at Kirkwood Center

319-848-8770

www.kirkwood.edu/hospitality

Entry time
Fall or Spring

Award
Associate of Applied Science degree
2 years (4 terms)

Industry endorsements earned
National Career Readiness Certificate; National Restaurant Association's Food Protection Manager Certificate

Accreditation
This program is fully accredited by the American Culinary Federation Education Foundation Accrediting Commission. This provides graduates with an opportunity for nationally-recognized certification upon completion of the program.

Learn culinary arts in a real-world setting. From day one you will get hands-on training and gain practical experience in management, food preparation and service.

Students assist in the daily operation of The Class Act Restaurant, a full-service restaurant at The Hotel at Kirkwood Center. The restaurant features fine dining for hotel and conference center guests, Kirkwood staff and the public. Students assist in planning, preparing and servicing catered events on campus during their last semester. Students are required to purchase professional uniforms and tools to use when in labs and kitchens.

Field trips to various types of food-related establishments and an optional trip to the industry’s national convention are also included in the course of study. International travel and education opportunities are available for culinary students.

Career opportunities: chefs; cooks; catering managers; kitchen managers; other food service professionals.

Degree Requirements

Course Number

Course Title

Credit Hours

Term 1

HCM-109

Kitchen Essentials

1.5

HCM-147

Culinary Techniques

1.5

HCM-138

Food Fundamentals

3

HCM-100

Sanitation and Safety

2

HCM-260

Hospitality Math OR

3

MAT-140

Finite Math*

 

CSC-110

Introduction to Computers

3

COM-723

Workplace Communications OR

3

ENG-105

Composition I*

 

HCM-321

Introduction to Hospitality Industry

1

 

 

18

Term 2

HCM-140

Fabrication

3

HCM-269

Garde Manger

1.5

HCM-161

Stocks and Sauces

1.5

HCM-315

Wine, Beer and Spirits Basics

3.5

HCM-117

Bakery Basics

3

HCM-181

International Cuisine

4

HCM-288

Introduction to Hospitality II

1

 

 

17.5

Term 3

HCM-166

Culinary Arts

4

HCM-204

Service Techniques

3

HCM-207

Menu Planning

1.5

HCM-231

Nutrition

2

HCM-279

Hospitality Accounting OR

3

ACC-152

Financial Accounting

 

HCM-273

Advanced Garde Manger

3

 

 

16.5

Term 4

HCM-342

Hospitality Events and Catering (BOH)

3

HCM-330

Hospitality Personnel Management

3

HCM-251

Purchasing, Receiving and Inventory

2

COM-744

 

Oral Communication in the Workplace OR

3

ENG-106

Composition II*

 

FLS-118

Spanish for Professionals: Hospitality

3

MGT-145

Human Relations in Management* OR

3

PSY-111

Introduction to Psychology

HCM-530

Culinary Capstone

1

 

 

18

Total program credit hours

70

Optional Courses

HCM-405

Culinary Competition

3

HCM-924

Honors Project

1

HCM-928

Independent Study

1

When transferring to a four-year school, see your advisor for course requirements.

*Those transferring to a four-year college or university may want to select this course.

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