Business/Culinary Arts Concentration, A.A.S.

Degree: Associate of Applied Science (A.A.S.)

Accreditation: Accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095, (904) 935-4468 or (800) 624-9458, www.acfchefs.org.

Program description. The Business program encompasses related disciplines in these general concentrations: Accounting , Culinary Arts , Hospitality , and Management . Students have the opportunity to earn a degree in a cross-disciplinary environment that reflects the trend in industry. The program employs instructors with years of practical experience and is guided by working professionals.

Culinary Arts concentration. The Culinary Arts concentration is designed to provide skills and hone the abilities of graduates to succeed in the food and beverage segment of the hospitality industry. Practical applications of cooking theories and principles are stressed in conjunction with basic managerial applications. Courses include work-related experiences to supplement classroom knowledge, including an intense internship. Graduates can work within the select food segment or opt to go the route of an entrepreneur.

Typical job opportunities: Opportunities fall within all areas of the chef’s brigade, which ranges from station chef to sous chef and beyond. Some graduates will seek to become chefs at varied levels, while others will practice a distinct specialty.

Program goals. Upon completion of a Business program, the graduate will have developed the skills, knowledge and abilities to accomplish the following:

Apply the basic principles of Business.
Integrate business disciplines.
Identify problems and use appropriate techniques to find solutions.
Work independently and function on a team.
Demonstrate basic math, verbal and written communications, and the use of technology.
Qualify for entry-level positions in business.
Demonstrate an understanding of the global nature of business.

Contact(s): Business and Computer Technology, (865) 694-6656

Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

Semester I (Fall)

Semester II (Spring)

Semester III (Fall)

ACCT 1010 - Principles of Accounting I ★
CULA 1310 - Fundamentals of Baking
HSP 2300 - Food & Beverage Management ★
HUM/FA¹ - Humanities/Fine Arts Elective 3 Credit(s)
INFS 1010 - Computer Applications ★

Semester IV (Spring)

Total Credit Hours Needed for Graduation: 61

¹HUM/FA
See the General Education section of this Catalog for electives.

²HSP 2950
To enroll in this Internship course, students must be in pursuit of an A.A.S. degree in Business with a Culinary Arts or Hospitality concentration; have completed 15 hours of CULA or HSP courses with a minimum 2.5 GPA in CULA or HSP courses and an overall minimum 2.0 GPA; be enrolled in the semester in which the student will graduate; have completed and submitted the Internship application to the BCT internship coordinator prior to enrollment in the course and beginning of the term. Application and instructions are available on the Business and Computer Technology Internships webpage.