Program Info
Program Description
Provides the basic foundational skills necessary for quality food production in a professional kitchen. Consists of both lab and lecture classes. Courses may be applied toward an Associate in Applied Science degree in Culinary Arts and/or an Associate in Applied Science degree in Hotel/Restaurant Management.
Upon successful completion of this program, students should be able to:
- Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
- Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
The Associate in Applied Science in Culinary Arts at HFC is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.
Admission Requirements
Official chef's uniform required to be purchased prior to beginning culinary lab courses. Visit the Hospitality Department, Room M-163 in the Culinary Arts & Student Center (M building), or online at https://culinary.hfcc.edu/ for uniform ordering information.
Program Requirements
| Course name | Credit Hours |
|---|---|
| HOSP-105: Applied Food Service Sanitation | 2.00 |
| HOSP-220: Introduction to Baking and Cooking | 2.00 |
| HOSP-224: Culinary Skills and Nutritional Cooking | 3.00 |
| HOSP-226: Fundamentals of Baking | 3.00 |
| HOSP-340: A' la Carte and Buffet Cookery | 8.00 |