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Culinary

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Culinary

Associate of Applied Science Degree

The Associate of Applied Science degree in Culinary Arts is designed to prepare the graduate for mid-level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation, communication skills, and basic technical skills utilized in the culinary industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills essential for a successful career in the culinary arts industry. The extensive seasonal internships provided by Jackson resorts in the winter and summer months are designed to offer training in culinary arts in order to provide career paths for graduates.

Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the culinary arts program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.

To be a successful employee in the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality. 

Course Number Course Credits
BADM 1005Business Math I3
BADM 1020Business Communications3
  
COMM 2130Human Relations3
OR 
MGT 2130Human Relations3
  
CPED 1000Co-Op Work Experience I:3
CPED 2000Co-Op Work Experience II3
CULA 1145Introduction to Culinary Nutrition2
CULA 1515Basic Culinary Skills3
CULA 1600Garde Manger3
CULA 2700Baking4
CULA 2800Meat Prep and Cooking4
CULA 2900Fish and Shellfish Prep and Cooking3
HRM 1505Sanitation3
HRM 1510Dining Rooms Management and Food Del3
HRM 1515Planning and Control Food and Beverage Ops3
HRM 2506Sales & Marketing / Hospitality Industry3
HRM 2515Human Resource Management/Hospitality3
HRM 2525Wine Production, Service and Appreciation3

Student must complete three (3) credits from the following list of courses:

Course Number Course Credits
HRM 1500Intro to the Hospitality Industry3
HRM 1501Lodging Management / Front Office Procedures3
HRM 2500Quantity Food Purchasing3
HRM 2501Facilities Management3
HRM 2530Beverage Management3

Writing Level I (WR1) 3 credits
American & Wyoming Government (POLS 1000) 3 credits
MATH/APPM/LSCI (in program)
Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL.
ARTS/HUM/IT/ORAL/SOC/WR2 (in program)
UNST 1 credits

Total Credit Hours: 62

Certificates

The Culinary Arts Certificates are designed to prepare students for entry-level positions in a variety of food service settings within the hospitality industry.

Applicants must meet the general admission requirements of Central Wyoming College. Admission for all students is dependent upon available space and resources.

To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.

See the certificate options below.

The Culinary Arts Certificate I Program is designed to prepare students for entry level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation skills, and basic technical skills utilized in the culinary industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills that are essential for a successful career in the culinary industry. The extensive seasonal internship provided by Jackson resorts in the winter months is designed to offer training in resort kitchens in order to provide career paths for graduates.

Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the culinary arts program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.

To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.

Program Requirements

Course Number Course Credits
BADM 1005Business Math I3
OR 
MATH 1000Problem Solving3
  
BADM 1020Business Communications3
OR 
ENGL 1020English Composition II3
  
ENGL 1010English Composition I3
COMM 2130Human Relations3
CPED 1000Co-Op Work Experience I:3
CULA 1515Basic Culinary Skills3
CULA 2700Baking4
HRM 1505Sanitation3
HRM 1515Planning and Control Food and Beverage Ops3
POLS 1000American and Wyoming Government3

General Education Requirements

Writing Level I (WR1)/ORAL (in program)
MATH/APPM/LSCI (in program)
UNST 1 credits

Total Credit Hours: 32

Meet THE FACULTY

Justin Stone

Justin Stone

Instructor/Program Manager of Hospitality Management

Jenny Joyes

Instructor Culinary/Hospitality