The hospitality management program is designed to provide the knowledge and skills essential to a successful career in the rapidly expanding hospitality industry. The curriculum is a blend of professional, technical, and general education courses that will enable students to enter, advance, and compete successfully in a growing industry. Computer applications are integrated into many of the courses. Faculty combine practical experience and academic perspective.
The Culinary Arts Program focuses on the technical knowledge and hands-on skills necessary for a career path in food preparation in the hospitality industry.
With the Associate of Applied Science degree, students can become an assistant kitchen manager, chef de partie, caterer, banquet chef, chef tournant, sous chef, and eventually, executive chef.
The AAS degree in Hospitality Management: Specialization in Culinary Arts is accredited by the American Culinary Federation's Accrediting Commission.
Culinary Arts classes are taught at the Norfolk and Virginia Beach campuses. However, classes which require the kitchen laboratory (HRI 106-107, 128, 145, 206, 207, and 256) are taught only at Norfolk.
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Associate of Applied Science Degree: Hospitality
Management
Specialization: Culinary Arts (775.05)
| SEMESTER 1 (BASED ON A FALL SEMESTER START) |
Course Number |
Course Title |
Credits |
Prerequisite |
| DIT 125 |
Current Concepts in Diet and Nutrition |
3 |
|
| HRI 101 |
Hotel Restaurant Organization and Management I |
3 |
|
| HRI 106 |
Principles of Culinary Arts I |
3 |
Co-req or Prereq: HRI 158 |
| HRI 158 |
Sanitation and Safety |
3 |
|
| MTH 121 |
Fundamentals of Mathematics (or MTH 158 or MTH 163) |
3 |
Placement |
| SDV 100 |
College Success Skills |
1 |
|
| |
SEMESTER TOTAL |
16 |
|
| SEMESTER 2 |
Course Number |
Course Title |
Credits |
Prerequisite |
| ENG 111 |
College Composition I |
3 |
Placement |
| HRI 102 |
Hotel Restaurant Organization and Management II |
3 |
|
| HRI 107 |
Principles of Culinary Arts II |
3 |
HRI 106 |
| HRI 128 |
Principles of Baking |
3 |
HRI 158 and/or
HRI 107 |
| HRI 134 |
Food and Beverage Service Management |
3 |
HRI 158 |
| HRI 215 |
Food Purchasing |
3 |
|
| |
SEMESTER TOTAL |
18 |
|
| SEMESTER 3 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 145 |
Garde Manger |
3 |
HRI 158 and/or
HRI 107 |
| HRI 206 |
International Cuisine |
3 |
HRI 106 and/or
HRI 107 |
| HRI 224 |
Recipe and Menu Management |
3 |
|
| ITE 115 |
Introduction to Computer Applications and Concepts |
4 |
|
| |
Social Science Elective1 |
3 |
|
| |
SEMESTER TOTAL |
16 |
|
| SEMESTER 4 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 207 |
American Regional Cuisine |
3 |
HRI 106 and/or
HRI 107 |
| HRI 297 |
Cooperative Education |
3 |
|
| |
HRI Approved Elective2 |
3 |
|
| |
HRI Approved Elective2 |
3 |
|
| |
Humanities Elective1 |
3 |
|
| |
Social Science Elective1 |
3 |
|
| |
SEMESTER TOTAL |
18 |
|
| |
TOTAL MINIMUM CREDITS |
68 |
|
Career Studies: Catering (221.242.01)
| SEMESTER 1 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 106 |
Principles of Culinary Arts I |
3 |
Co-req or Prereq: HRI 158 |
| HRI 158 |
Sanitation and Safety |
3 |
|
| HRI 224 |
Recipe and Menu Management |
3 |
|
| MTH 121 |
Fundamentals of Mathematics I |
3 |
Placement |
| |
SEMESTER TOTAL |
12 |
|
| SEMESTER 2 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 145 |
Garde Manger |
3 |
HRI 106 and/or
HRI 107 |
| HRI 207 |
American Regional Cuisine |
3 |
HRI 106 and/or
HRI 107 |
| HRI 251 |
Food and Beverage Cost Control |
3 |
MTH 121 |
| HRI 256 |
Principles and Applications of Catering |
3 |
HRI 106 |
| |
SEMESTER TOTAL |
12 |
|
Career Studies: Classical Cooking (221.242.02)
| SEMESTER 1 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 106 |
Principles of Culinary Arts I |
3 |
Co-req or Prereq: HRI 158 |
| HRI 158 |
Sanitation and Safety |
3 |
|
| |
SEMESTER TOTAL |
6 |
|
| SEMESTER 2 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 128 |
Principles of Baking |
3 |
HRI 106 and/or
HRI 107 |
| HRI 145 |
Garde Manger |
3 |
HRI 106 and/or
HRI 107 |
| HRI 206 |
International Cuisine |
3 |
HRI 106 and/or
HRI 107 |
| HRI 207 |
American Regional Cuisine |
3 |
HRI 106 and/or
HRI 107 |
| |
SEMESTER TOTAL |
12 |
|
Career Studies: Kitchen Management (221.775.04)
| SEMESTER 1 |
Course Number |
Course Title |
Credits |
Prerequisite |
| DIT 125 |
Current Concepts in Diet and Nutrition |
3 |
|
| HRI 106 |
Principles of Culinary Arts I |
3 |
Co-req or Prereq: HRI 158 |
| HRI 158 |
Sanitation and Safety |
3 |
|
| MTH 121 |
Fundamentals of Mathematics I |
3 |
Placement |
| |
SEMESTER TOTAL |
12 |
|
| SEMESTER 2 |
Course Number |
Course Title |
Credits |
Prerequisite |
| HRI 101 |
Hotel Restaurant Organization and Management |
3 |
|
| HRI 224 |
Recipe and Menu Management |
3 |
|
| HRI 251 |
Food and Beverage Cost Control |
3 |
MTH 121 |
| |
SEMESTER TOTAL |
9 |
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1 Eligible courses are listed on page 64 in the 2008-2009 catalog. See your academic
advisor or counselor to choose the appropriate course(s).
2 Approved HRI Electives
HRI 150 Hospitality Ownership
HRI 235 Marketing of Hospitality Services
HRI 251 Food and Beverage Cost Control
HRI 256 Principles and Applications of Catering
HRI 275 Hospitality Law
Other HRI courses subject to the approval of the Program Coordinator.
Additional Resources:
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