Culinary Arts and Hospitality Management A.A.S.

School: Health Careers, Technology and Applied Learning
Academic Dept: Culinary Arts, Hospitality, Nutrition and Dietetics
HEGIS: 5404

Important Note about Program Requirements

The requirements listed below are for students entering into this program from Fall 2023 to Summer 2024. Students who entered the program during a prior semester will find their specific requirements listed in the Catalog under which they entered. Archived Catalogs are accessible through the dropdown menu above.

Program Description

The Culinary Arts & Hospitality Management curriculum leads to successful careers throughout the diverse and exciting Hospitality Industry. Graduates of the program are prepared for employment in middle management positions such as assistants to: managers, supervisors of food production and service, event planners, caterers, stewards, banquet managers, rooms division managers, operations managers, purchasing agents, chefs, pastry chefs or bakers. With additional education and/or experience, upward mobility is unlimited.

Course work includes culinary arts, hospitality business management, approved work experience, and a basic liberal arts core, the foundation of all programs. Because of this liberal arts foundation, Culinary Arts & Hospitality Management curriculum graduates are able to transfer to four-year colleges. Many students elect to enter directly into the workforce where they find ever-expanding employment opportunities.

Westchester Community College provides professional certification through the National Restaurant Association including ServSafe Sanitation and ServSafe Alcohol.

Program Learning Outcomes

Upon successful completion of this program, a student will:

Demonstrate the skills, competencies, and values essential for quality food and beverage production and customer service.
Demonstrate the ability to effectively perform entry-level management tasks essential for the hospitality industry.
Demonstrate competency in understanding, implementing, and assessing the business goals of a hospitality industry organization.

Program Notes

Course Sequence

Courses are to be taken in the sequence outlined in the Educational Plan. Departmental permission is required for any change in that sequence.

Students enrolled in the Culinary Arts and Hospitality Management Program must earn a minimum grade of “C” in the following courses in order to continue in the program: CULIN 111 , CULIN 112 , CULIN 123 , CULIN 124 , CULIN 210 , CULIN 212 , CULIN 214 , CULIN 221 , HOSP 115 , HOSP 126 , HOSP 127 , HOSP 218 , HOSP 220 and HOSP 224 . Students may appeal the decision in writing through the Curriculum Chair. The appeal process mirrors Steps 2-4 of the Final Grade Appeal Process.

Program Requirements

63 credits are required for the degree:

General Education - 21 credits
Required Degree Courses - 42 credits

Field Work Requirement: Students are required to complete 240 hours of field work. Students will learn about these requirements in HOSP 115, CULIN 111, and CULIN 112.

General Education Requirements - 21 Credits

Basic Communication - Written and Research (3 credits): ENG 101 - Writing and Research
Humanities - Writing and Literature (3 credits): ENG 102 - Writing and Literature
Natural Sciences (3 credits): BIOL 203 - Basic Microbiology (and Lab) or higher
Mathematics (3 credits): MATH 117 - College Quantitative Reasoning or higher
American History or Western Civilization (3 credits): Choose from either category, American History OR Western Civilization
Social Sciences (3 credits): Choose from this category of general education courses
The Arts, Foreign Language or Other World Civilizations (3 credits): Choose from any category, The Arts OR Foreign Language OR Other World Civilization

Where specific courses are not listed within the categories above, courses must be selected from the list of all General Education Courses .

Required Degree Courses - 42 credits

Program Map

The program map is a recommended semester-by-semester schedule of courses based on degree requirements and serve as a general guideline to help students complete their program in two years. Although designed for full-time enrollment, these are easily adaptable for part-time study. For additional, individualized guidance, students should review Degree Works and consult an Academic Counselor or Faculty Advisor to ensure they are on track to complete their program.

Semester 1

Course	Credits
ENG 101 - Writing and Research	3
MATH 117 - College Quantitative Reasoning or higher	3
HOSP 115 - Introduction to the Hospitality Industry	2
CULIN 111 - Principles of Food Preparation (Lecture)	2
CULIN 112 - Principles of Food Preparation (Lab)	2
CIS 110 - Computer Information Systems	3
Semester Total Credits	15

Semester 2

Course	Credits
CULIN 123 - Quantity of Food Production (Lecture)	2
CULIN 124 - Quantity of Food Production (Lab)	2
HOSP 126 - Menu Planning and Marketing	2
HOSP 127 - Beverage Management and Services (Lecture and Lab)	2
MGT 101 - Business Organization and Management	3
NUTR 101 - Foundations of Nutrition	3
ENG 102 - Writing and Literature	3
Semester Total Credits	17

Semester 3

Course	Credits
HOSP 218 - Hospitality Operations Management	3
CULIN 210 - Practicum: Kitchen and Dining Room	2
CULIN 212 - Advanced Baking (Lecture and Lab)	2
CULIN 214 - Multicultural Cuisine (Lecture and Lab)	2
The Arts , Foreign Language OR Other World Civilization Gen. Ed. Course	3
American History OR Western Civilization Gen. Ed. Course	3
Semester Total Credits	15

Semester 4

Course	Credits
HOSP 220 - Purchasing and Cost Control	3
HOSP 224 - Hospitality Human Resources Seminar	2
CULIN 221 - Practicum: Catering Management and Event Planning	2
ACC 118 - Accounting for Non-Business Majors or higher	3
BIOL 203 - Basic Microbiology (and Lab) or higher	3
Social Sciences Gen. Ed. Course	3
Semester Total Credits	16

Minimum Total Credits: 63

Transfer Opportunities

Westchester Community College is committed to facilitating a smooth transfer process to ensure that graduates of the college are prepared to transfer with junior status, and are able to complete a bachelor’s degree within two years of full-time study upon transfer. View 4-year institutions’ transfer agreement information by program here.

Career Opportunities

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