Culinary Arts and Supervision A.A.S. (Career)

Program website

Program Manager: Elizabeth DeRose
Phone: 301.846.2404

Program Description

Program accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies.

Prepares students to assume positions as trained culinary professionals in a variety of settings including restaurants, hotels, resorts, clubs, catering, contract food service, health care facilities, and more. The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®, among others. Upon Completion of the program, students are immediately eligible to apply for Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary Federation. Graduates should qualify for entry level positions such as lead line cook, station chef, assistant pastry chef, kitchen receiver/assistant kitchen manager, or catering associate. With experience, graduates may advance to positions such as sous chef, banquet chef, executive sous chef, executive chef, kitchen manager, food and beverage manager, or catering or banquet manager.

Program Learning Outcomes

  • Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
  • Calculate and/or adjust recipe yields, ingredient and recipe costs, and menu cost using at least two different pricing methods, considering fixed and labor costs.
  • Analyze the nutritional composition of a recipe and be able to modify and prepare dishes meeting recognized nutritional guidelines.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
  • Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
  • Exhibit knowledge of traditional management theory, leadership and supervisory roles in the hospitality.
  • Demonstrate food production and customer service skills in both kitchen and dining room.

Program Requirements

  • Students must complete their credit English and Mathematics within the first 24 credits.
  • One course must meet the cultural competence graduation requirement.
  • CORE: The General Education CORE is that foundation of the higher education curriculum providing a coherent intellectual experience for all students. Students should check with an advisor or the transfer institution (ARTSYS) before selecting General Education CORE requirements.
  • In some General Education categories (Mathematics, Biological & Physical Sciences), a 4-credit course selected from the GenEd course list will satisfy the requirement in place of a 3-credit course. Students should check with an advisor before selecting these courses.
  • For the Physical Education, Health, or Nutrition requirement, a 3-credit PHED, HLTH, or NUTR course may satisfy the requirement in place of a 1-credit course. Students should check with an advisor before selecting this course.
  • Students must earn a grade of "C" or better in ENGL 101 English Composition.
ENGL 101English Composition3
Mathematics Elective (Gen Ed course list) - Recommended course(s) below:3
Foundations of Mathematics
Social & Behavioral Sciences
ECON 200Principles of Macroeconomics (satisfies Cultural Competence requirement)3
Arts & Humanities
Arts & Humanities Elective (Gen Ed course list) - Recommended course(s) below:3
Career Communication
Biological & Physical Sciences
Biological & Physical Sciences Elective (Gen Ed course list) - Recommended course(s) below:3
Study of the Human Body
Interdisciplinary & Emergency Issues
NUTR 102Nutrition in a Changing World3
General Education Elective
General Education Elective (Gen Ed course list)3
Physical Education, Health, or Nutrition Requirement
Nutrition in a Changing World (will satisfy this requirement)
Departmental Requirements
HCTI 101Sanitation and Food Safety2
HCTI 102Culinary I4
HCTI 103Culinary II4
HCTI 104Baking I4
HCTI 120Purchasing & Cost Control3
HCTI 150Introduction to Hospitality Management3
HCTI 155Event Management3
HCTI 200Garde Manger4
HCTI 220Food and Beverage Operations3
HCTI 225International and American Regional Cuisine (satisfies Cultural Competence requirement)4
HCTI 230Restaurant Production and Service4
HCTI 265HCTI Practicum1
Total Credits60

Transfer Note

For more information on careers and transfer, contact the Career and Academic Planning Services office at 301.846.2471 or visit Transfer Services.

Guided Pathway to Success (GPS)

Suggested schedules map your path to degree completion.

Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Visit Jefferson Hall or call 301.846.2471 for advising.

Plan of Study Grid
Recommended First SemesterCredits
HCTI 101 Sanitation and Food Safety 2
HCTI 102 Culinary I (Milestone) 4
HCTI 104 Baking I (Milestone) 4
HCTI 150 Introduction to Hospitality Management (7 1/2 week course) 2 3
ENGL 101 English Composition 1 3
Recommended Second Semester
Mathematics Elective (Gen Ed course list) - Recommended course(s) below: 3
Foundations of Mathematics 1  
HCTI 103 Culinary II (Milestone) 4
HCTI 200 Garde Manger (Milestone) 4
HCTI 120 Purchasing & Cost Control (7 1/2 week course) 2 3
Recommended Third Semester
HCTI 155 Event Management (7 1/2 week course) 2 3
HCTI 220 Food and Beverage Operations (7 1/2 week course) 2 3
HCTI 225 International and American Regional Cuisine 4
HCTI 230 Restaurant Production and Service 4
HCTI 265 HCTI Practicum 3 1
Recommended Fourth Semester
General Education Elective (Gen Ed course list) 4 3
Biological & Physical Sciences Elective (Gen Ed course list) - Recommended course(s) below: 3
Study of the Human Body  
ECON 200 Principles of Macroeconomics 3
Arts & Humanities Elective (Gen Ed course list) - Recommended course(s) below: 3
Career Communication  
NUTR 102 Nutrition in a Changing World (Satisfies Physical Education, Health, or Nutrition Requirement) 3
 Total Credits60

Course should be taken in the first 24 credits.


Denotes courses that run for 7 1/2 weeks. When two 7 1/2 week courses are listed in the same semester, one is taken the 1st 7 1/2 weeks, the other is taken the 2nd 7 1/2 weeks – they are not taken at the same time.


HCTI Practicum requires a minimum of 240 hours of work experience at approved site. It is recommended the practicum be completed during a summer term after the 2nd semester, but it may be completed any time after the 2nd semester.


Recommend course to be taken during the Spring semester January session.

Part-time Students

Part-time students should complete courses in the order listed on the pathway. Please contact program manager for questions about part-time status.

Students who take fewer than 15 credits each semester or who require developmental English or Math coursework will need additional semesters to complete their degrees. Summer term and January session classes may help students to make faster progress.

Pathway Legend

Milestone - courses with the Milestone notation should be taken within the recommend credit range to stay on track for program completion.

Fall, Spring, Summer - courses with a Fall, Spring, or Summer notation indicate the course is offered in the specified semester only.