The Associate of Applied Science (AAS) in Hospitality Management curriculum at Grayson College is designed to give graduates the skills and knowledge needed for a variety of entry positions and careers in the vast hospitality industry. These careers can include several fields such as hotels, restaurants, resorts, casinos, cruise ships, nursing homes, and assisted living complexes; and positions can range from a supervisor, line manager, manager, sales personnel, human resources, and other related positions.
The Associate of Applied Science (AAS) Degree in Culinary Arts curriculum at Grayson College is an ACFEF accredited program designed to give graduates the skills and knowledge needed for a variety of positions and careers in professional kitchens. These careers can include several different avenues from fine dining to casual restaurants, casinos, cruise ships, dietary cooking, and much more. Positions can range from a knowledgeable and skilled line cook, sous chef, kitchen manager, or Executive Chef.
Culinary Arts Mission Statement
The mission of Grayson College’s Culinary Arts program is to provide an environment for students to acquire the skills, knowledge, creativity and ethical values to increase their success in the rapidly changing, culturally diverse culinary and restaurant professions. The program also strives to provide practical experience in the industry by being involved in community service and the industry to promote confidence and personal enrichment.
In addition to Associate of Applied Science (AAS) Degrees, the College offers a Hospitality Management Certificate, a Hospitality Management Occupational Skills Award, a Culinary Arts Certificate, a Culinary Arts Basic Chef Training Occupational Skills Award, a Culinary Arts Basic Chef Training Certificate, and a Pastry Arts Enhanced Skills Award.
Graduates will develop many skills, both technical and higher thinking, that will help in their future supervisory roles. This will increase their value to an organization and set them apart from other job applicants. The major skill sets learned will be in food preparation, nutritional value of foods, meal and portion control for profit, food and beverage purchasing and sales, legal knowledge in operations and human resources, computer skills, team player and brigade concepts, and excellent communication. Students in this program will also gain hands-on experience in a working restaurant (Six Ninety One at Grayson College) and in various service learning opportunities throughout their coursework.
Many of these full-length courses may be taken for non-credit through the GC Continuing Education division. A number of fun, short courses (including some classes for youth) are also offered through Continuing Education.
Grayson College admission requires a high school diploma or equivalent. The Associate of Applied Science (AAS) Degree requires that TSI requirements are met.
To earn a certificate in this program, all students must successfully complete a capstone course prior to graduation. Graduation with a Hospitality Certificate or Associates of Applied Science Degree also requires successful completion of HAMG 2167.
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| Subject | Semester Hours |
|---|---|
| CHEF 1305 (Sanitation and Safety) | 3 |
| RSTO 1313 (Hospitality Supervision) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| ENGL 1301 (Composition I) | 3 |
| MATH 1332 (Quantitative Reasoning) or MATH 1314 (College Algebra) | 3 |
| Social and Behavioral Sciences Core | 3 |
| CHEF 1301 (Basic Food Preparation) | 3 |
| RSTO 2301 (Principles of Food and Beverage Controls) | 3 |
| HAMG 1213 (Front Office Management) | 2 |
| HAMG, PSTR, CHEF or FDST Elective | 3 |
| SPCH 1311 (Introduction to Speech Communication) or SPCH 1321 (Business and Professional Communication) | 3 |
| CHEF 2331 (Advanced Food Preparation) | 3 |
| HAMG 2301 (Principles of Food and Beverage Operations) | 3 |
| HAMG 1300 (Introduction to the Casino and Gaming Industry) | 3 |
| Language, Philosophy, and Culture/Creative Arts Core | 3 |
| HAMG 2305 (Hospitality Management and Leadership) | 3 |
| HAMG 2332 (Hospitality Financial Management) | 3 |
| HAMG 2337 (Hospitality Facilities Management) | 3 |
| RSTO 1304 (Dining Room Service) | 3 |
| HAMG 2167 (Practicum or Field Experience) | 1 |
| CHEF 1314 (A La Carte Cooking) | 3 |
| Total: | 60 |
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe certification is a prerequisite for CHEF 1301, CHEF 2331, CHEF 1314 and RSTO 1304.
Please review your Student Planner or contact your Success Coach/Faculty Mentor to review which courses may be used to fill core requirements.
Capstone Requirement: All students must pass the required departmental comprehensive written and practical exam with a grade of "C" or better prior to graduation in order to satisfy the capstone experience.
| Subject | Semester Hours |
|---|---|
| CHEF 1305 (Sanitation and Safety) | 3 |
| CHEF 1301 (Basic Food Preparation) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| ENGL 1301 (Composition I) | 3 |
| CHEF 2331 (Advanced Food Preparation) | 3 |
| RSTO 1313 (Hospitality Supervision) | 3 |
| IFWA 1210 (Nutrition and Menu Planning) | 2 |
| CHEF 1302 (Principles of Healthy Cuisine) | 3 |
| CHEF 1345 (International Cuisine) | 3 |
| MATH 1332 (Quantitative Reasoning) or MATH 1314 (College Algebra) | 3 |
| PSTR 1301 (Fundamentals of Baking) | 3 |
| CHEF 1310 (Garde Manger) | 3 |
| PSTR 2331 (Advanced Pastry Shop) | 3 |
| HAMG 2301 (Principles of Food and Beverage Operations) | 3 |
| RSTO 2301 (Principles of Food and Beverage Controls) | 3 |
| RSTO 1304 (Dining Room Service) | 3 |
| CHEF 1314 (A La Carte Cooking) | 3 |
| HUMA 1301 (Introduction to Humanities) | 3 |
| PSYC 2301 (General Psychology) | 3 |
| SPCH 1311 (Introduction to Speech Communication) or SPCH 1321 (Business and Professional Communication) | 3 |
| CHEF 1164 (Practicum or Field Experience, Culinary Arts/Chef Training) | 1 |
| total: | 60 |
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe Certification is a prerequisite for all other CHEF, PSTR & RSTO courses.
*Please review your Student Planner or contact your Success Coach/Faculty Mentor to review which courses may be used to fill core requirements.
Capstone Requirement: All students must pass the required departmental comprehensive written and practical exam with a grade of "C" or better prior to graduation in order to satisfy the capstone experience.
| Subject | Semester Hours |
|---|---|
| CHEF 1305 (Sanitation and Safety) | 3 |
| RSTO 1313 (Hospitality Supervision) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| CHEF 1301 (Basic Food Preparation) | 3 |
| RSTO 2301 (Principles of Food and Beverage Controls) | 3 |
| HAMG 1213 (Front Office Management) | 2 |
| HAMG 2301 (Principles of Food and Beverage Operations) | 3 |
| HAMG 1300 (Introduction to the Casino and Gaming Industry) | 3 |
| HAMG 2305 (Hospitality Management and Leadership) | 3 |
| HAMG 2332 (Hospitality Financial Management) | 3 |
| HAMG 2337 (Hospitality Facilities Management) | 3 |
| RSTO 1304 (Dining Room Service) | 3 |
| HAMG 2167 (Practicum or Field Experience) | 1 |
| Total: | 36 |
| Subject | Semester Hours |
|---|---|
| CHEF 1301 (Basic Food Preparation) | 3 |
| CHEF 1305 (Sanitation and Safety) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| RSTO 1313 (Hospitality Supervision) | 3 |
| PSTR 1301 (Fundamentals of Baking) | 3 |
| CHEF 1345 (International Cuisine) | 3 |
| CHEF 2331 (Advanced Food Preparation) | 2 |
| CHEF 1302 (Principles of Healthy Cuisine) | 3 |
| IFWA 1210 (Nutrition and Menu Planning) or BIOL 1322 (Nutrition and Diet Therapy) | 2 |
| CHEF 1314 (A La Carte Cooking) | 3 |
| RSTO 1304 (Dining Room Service) | 3 |
| PSTR 2331 (Advanced Pastry Shop) | 3 |
| CHEF 1310 (Garde Manger) | 3 |
| CHEF 1164 (Practicum or Field Experience, Culinary Arts/Chef Training) | 1 |
| Total: | 39 |
*Please review your Student Planner or contact your Success Coach/Faculty Mentor to review which courses may be used to fill core requirements.
| Subject | Semester Hours |
|---|---|
| CHEF 1301 (Basic Food Preparation) | 3 |
| CHEF 1305 (Sanitation and Safety) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| CHEF 2331 (Advanced Food Preparation) | 3 |
| RSTO 1304 (Dining Room Service) | 3 |
| Approved Culinary Arts Elective | 3 |
| Approved Culinary Arts Elective | 3 |
| Approved Culinary Arts Elective | 3 |
| Total: | 24 |
Approved Culinary Electives:
Completion of CHEF 1205 with a grade of "B" or higher and a valid Servsafe certification is a prerequisite for CHEF 1301.
Capstone Requirement: All students must pass the required departmental comprehensive written and practical exam with a grade of "C" or better prior to graduation in order to satisfy the capstone experience.
| Subject | Semester Hours |
|---|---|
| CHEF 1305 (Sanitation and Safety) | 3 |
| CHEF 1301 (Basic Food Preparation) | 3 |
| RSTO 1313 (Hospitality Supervision) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| Total: | 12 |
| Subject | Semester Hours |
|---|---|
| CHEF 1305 (Sanitation and Safety) | 3 |
| CHEF 1301 (Basic Food Preparation) | 3 |
| HAMG 1321 (Introduction to Hospitality Industry) | 3 |
| CHEF 2331 (Advanced Food Prep) | 3 |
| Total: | 12 |
| Subject | Semester Hours |
|---|---|
| PSTR 1305 (Breads and Rolls) | 3 |
| PSTR 1306 (Cake Decoration 1) | 3 |
| PSTR 1340 (Plated Desserts) | 3 |
| PSTR 1343 (Bakery Operations and Management) | 3 |
| Total: | 12 |