Hospitality Management & Tourism/Culinary Arts (CAO.S.AAS)
- Division: Business and Public Services
- Department: Hospitality Management
The Culinary Arts program provides the basic knowledge a student needs to develop into a certified chef. The serving of good food is important to the reputation of any restaurant. Chefs and cooks are responsible for preparing meals that are pleasing to the eye and taste. Through this specialized program, students develop extensive skills and knowledge of food preparation and presentation. Students also gain an understanding of the duties and responsibilities of a chef and other culinary personnel.This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify Registration and Student Records at studentrecords@sinclair.edu.
Program Accreditation
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEF) and by the Accreditation Commission on Programs in Hospitality Administration (ACPHA), which both are recognized by the Council on Higher Education Accreditation (CHEA). Please visit acfchefs.org, acpha-cahm.org and chea.org on the importance of being accredited.
Curriculum
HMT 1101 Basic Culinary Skills
2 Credits
HMT 1105 Introduction to the Hospitality & Tourism Industry
2 Credits
HMT 1107 Sanitation & Safety
2 Credits
HMT 2200 OR HMT 2201
2 Credits
HMT 2207 Butchery & Fish Management
1 Credit
MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional
3 Credits
ENG 1101 English Composition I
3 Credits
HMT 1110 Menu Planning & Table Service Practicum
3 Credits
HMT 1112 Food Principles & Preparation
4 Credits
HMT 1125 Beverage Management
2 Credits
HMT 1129 Restaurant Desserts
3 Credits
ACC 1100 OR ACC 1210
3 Credits
BIS 1120 Introduction to Software Applications
3 Credits
HMT 2206 Garde Manger
3 Credits
HMT 2215 Hospitality Cost Controls
3 Credits
HMT 2225 Hospitality & Tourism Supervision
3 Credits
HMT 2226 Hospitality Purchasing & Negotiations
2 Credits
COM 2206 OR COM 2225
3 Credits
DIT 1108 Nutrition for the Culinary Professional
3 Credits
HMT 2208 OR HMT 2209
3 Credits
HMT 2227 Hospitality Marketing
2 Credits
HMT 2230 Risk & Prevention Management
2 Credits
HMT 2292 Culinary Arts Option Cooperative Work Experience
2 Credits
Ohio Transfer 36: Arts & Humanities Elective
3 Credits
PSY 1100 OR SOC 1145
3 Credits