Culinary Arts Degree

Program Description
Curriculum
Additional Resources

Culinary Arts Degree

Culinary Arts Degree | Hocking College

Key Program Features: Real-world experience, small class sizes, hands-on learning, professional opportunities, and an engaging faculty.

If you are interested in a professional culinary arts program, head to Hocking College. Rated as one of the Top 10 Best Culinary Schools in Ohio by Best Choice Schools in 2017, Hocking College’s Culinary Arts program incorporates cooking and management skill training in a state-of-the-art cooking laboratory.

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

Key benefits of choosing the Hocking College Culinary Arts program include:

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
Compete in competitions

Outcomes from the Culinary Arts Program at Hocking College

Culinary Arts Degree | Hocking College 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

Additional certifications can be earned in the following areas:

ServSafe Food Protection Management
Hospitality Supervision
Certified Culinarian

Accreditation

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

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Hocking College

2018 - 2019 Associate of Applied Business in Culinary Arts

Total Credit Hours:
62.0

Estimated Course Fees:
$7,641.00 - $7,876

Class Hours: 37.0-38.0
Lab Hours: 58.0-59.0

Total Credit Hours:
62.0

Estimated Course Fees:
$7,641.00 - $7,876

Class Hours: 36.0-37.0
Lab Hours: 58.0-88.0

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

COURSE NO.	FIRST SEMESTER	Class Hours	Lab Hours	Credit Hours	Course Fee
GS-1000	HC Cornerstone	1.00	0.00	1.00	$80.00
CULA-1101	Intro to Baking and Culinary Industry	2.00	3.00	3.00	$1,200.00
ENGL-1510	English Composition I	4.00	0.00	4.00	$50.00
CULA-1111	Stocks, Soups, Sauces and Veg. Cookery	1.00	4.00	3.00	$500.00
MATH-1103	Applied Mathematics	2.00	2.00	3.00	$182.00
CULA-1109	Safety and Sanitation	1.00	0.00	1.00	$150.00
	Totals	11.00	9.00	15.00	$2,162.00

COURSE NO.	SECOND SEMESTER	Class Hours	Lab Hours	Credit Hours	Course Fee
CULA-1201	Culinary Arts Lab I	1.00	6.00	3.00	$475.00
CULA-1116	Planning, Purchasing & Table Service	2.00	3.00	3.00	$200.00
CULA-1115	Baking Development: Breads & Pastries	1.00	4.00	3.00	$525.00
CULA-1113	Fundamentals of Cuisine	1.00	4.00	3.00	$475.00
SUPR-1117	Hospitality Supervision	2.00	0.00	2.00	$135.00
DT-1120	Nutrition for DIetary Manager	2.00	0.00	2.00	$10.00
	Totals	9.00	17.00	16.00	$1,820.00

	COURSE NO.	THIRD SEMESTER	Class Hours	Lab Hours	Credit Hours	Course Fee
	COMM-1130	Speech	3.00	0.00	3.00	$40.00
	CULA-2106	Meat/Poultry/Seafood Prod. & Commissary	1.00	4.00	3.00	$625.00
	CULA-2270	Catering and Banquet Management	1.00	4.00	3.00	$550.00
	CULA-2107	Garde Manger	1.00	5.00	3.50	$550.00
	CULA-2212	Culinary Arts Lab II	1.00	6.00	3.00	$475.00
OR	CULA-2294	Culinary Field Experience	2.00	7.00	3.00	$250.00
		Totals	7.00-8.00	19.00-20.00	15.50	$2,015.00-$2,240.00

	COURSE NO.	FOURTH SEMESTER	Class Hours	Lab Hours	Credit Hours	Course Fee
	CULA-2218	American & International Cuisine	1.00	5.00	3.50	$550.00
	CULA-2250	Culinary Capstone Experience	1.00	6.00	3.00	$940.00
	PSYC-1120	Organizational Behavior	3.00	0.00	3.00	$15.00
	ACC-1101	Financial Accounting I	2.00	2.00	3.00	$99.00
	BIOS-1100	Human Machine	3.00	0.00	3.00	$50.00
OR	BIOS-1101	Environmental Science	3.00	0.00	3.00	$40.00
		Totals	10.00	13.00	15.50	$1,644.00-$1,654.00

FIRST SEMESTER
Course Hours: 11.00	Lab Hours: 9.00	Cost: $2,162.00

SECOND SEMESTER
Course Hours: 9.00	Lab Hours: 17.00	Cost: $1,820.00

THIRD SEMESTER
Course Hours: 6.00-7.00	Lab Hours: 19.00-49.00	Cost: $2,015.00-$2,240.00

FOURTH SEMESTER
Course Hours: 10.00	Lab Hours: 13.00	Cost: $1,644.00-$1,654.00

Additional Resources

A Career in Culinary Arts Promises a Delicious Future

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.

One of the services used to help our graduates find jobs is through the Professional Chef and Culinary Network known as Chef Rolls. We also encourage graduates to keep their LinkedIn profiles up to date.

Cook with Hocking — Why Choose the Culinary Arts Program at Hocking College?

We've got a few reasons. Watch the video below and see for yourself.

Culinary Arts