Do you show your love for family and friends through cooking? Would you like a degree that highlights your passion? Would you like to attend class in a professional conference center with state of the art kitchen facilities?

This program rises to your aspirations!

As a student chef, you’ll gain hands-on experience through coursework and industry participation.

  • Learn from experienced chef instructors
  • Train in a modern food production facility
  • Complete on-site practicums at Rhapsody, our college-owned restaurant
  • Engage in community involvement and join the Epicurean Club
  • Travel across the country for professional development opportunities

You'll learn the fundamentals of culinary production as well as the management skills of the modern kitchen, leading you on a successful career path.

You can earn certifications in the following areas:

  • ServSafe Food Protection Management
  • Hospitality Supervision
  • Certified  Culinarian

The program is accredited through the American Culinary Federation Education Foundation Accrediting Commission.

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts:

  • Identify and use safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association’s ServSafe Exam
  • Perform basic cooking techniques (roast, saute’, broil, bake, knife skills)
  • Operate a variety of restaurant equipment efficiently, effectively, and safely
  • Use recipes, production sheets, and function sheets in order to organize, order, and produce a variety of menus and events.
  • Perform the required tasks of conversion, costing in order to maximize profit for various menu items
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control


Associate of Applied Business in Culinary Arts

Course of Study

For students entering May 2017

COURSE NO.FIRST SEMESTERClass HoursLab HoursCredit HoursCourse Fee
GS-1000HC Cornerstone1.000.001.00$80.00
CULA-1101Intro to Baking and Culinary Industry2.003.003.00$1,200.00
ENGL-1510English Composition I4.000.004.00$50.00
CULA-1111Stocks; Soups; Sauces and Veg. Cookery1.004.003.00$500.00
MATH-1103Applied Mathematics2.002.003.00$182.00
CULA-1109Safety and Sanitation1.000.001.00$150.00
COURSE NO.SECOND SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-1201Culinary Arts Lab I1.006.003.00$475.00
CULA-1116Planning, Purchasing & Table Service2.003.003.00$200.00
CULA-1115Baking Development: Breads & Pastries1.004.003.00$525.00
CULA-1113Fundamentals of Cuisine1.004.003.00$475.00
SUPR-1117Hospitality Supervision2.000.002.00$135.00
DT-1120Nutrition for DIetary Manager2.000.002.00$10.00
COURSE NO.THIRD SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2106Meat/Poultry/Seafood Prod. & Commissary1.004.003.00$625.00
CULA-2270Catering and Banquet Management1.004.003.00$550.00
CULA-2107Garde Manger1.005.003.50$550.00
CULA-2212Culinary Arts Lab II1.006.003.00$475.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00
COURSE NO.FOURTH SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2218American & International Cuisine1.005.003.50$550.00
CULA-2250Culinary Capstone Experience1.006.003.00$940.00
PSYC-1120Organizational Behavior3.000.003.00$15.00
ACC-1101Financial Accounting I2.002.003.00$99.00
BIOS-1100Human Machine3.000.003.00$50.00
ORBIOS-1101Environmental Science3.000.003.00$40.00


Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.

The demand for culinary graduates continues to increase. Trained chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more. Hocking graduates begin their careers as cooks, prep cooks and kitchen staff and are well-prepared for advancement.

Occupation Profile

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