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.
- 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.
A score of 43 or above on the ASSET reading test, or 82 or above on the COMPASS test, or satisfactory completion of ENG 081.
Required Core Courses
NOTE: HOSP 121 (2 credit hours), HOSP 124 (3 credit hours), and HOSP 125 (3 credit hours) must be taken concurrently.
Official chef's uniform required to be purchased prior to beginning culinary lab courses. Visit the Hospitality Department in Room 163 in the Culinary Arts & Student Center (M building), or online at https://culinary.hfcc.edu/ for uniform ordering information.
Requirements are Subject to Change
The Associate in Applied Science in Culinary Arts at HFC is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.