CULINARY ARTS & FOOD SERVICE

• Baking and Pastry Arts
  Students in these programs learn the skills they need to realize the dream of becoming bakers and pastry specialists. Pastry Arts students spend two years studying pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

   
• Culinary Arts
  A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.
• Culinary Arts/Chef Training
  A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

BUSINESS

• Business Administration and Management
  Generally, this program prepares individuals to plan, organize, direct, and control a firm or organization. To aid them in taking a leading role in business, individuals in this program study management theory, human resources management and behavior, accounting and other quantitative methods, purchasing and logistics, organization and production, marketing, and business decision-making.

• Hospitality & Restaurants
  • Hospitality Management
    A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.

     
  • Hotel/Motel Administration/Management.
    A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations.
• Management
  • Business/Commerce
    This program provides a general study of business, including the processes of interchanging goods and services (buying, selling and producing), business organization, and accounting as used in profit-making and nonprofit public and private institutions and agencies. The programs may prepare individuals to apply business principles and techniques in various occupational settings.

     
  • Business/Managerial Operations
    Generally, this program prepares individuals to plan, organize, direct, and control a firm or organization. To aid them in taking a leading role in business, individuals in this program study management theory, human resources management and behavior, accounting and other quantitative methods, purchasing and logistics, organization and production, marketing, and business decision-making.

CULINARY ARTS & FOOD SERVICE

Culinary Arts

EDUCATION

• Early Childhood Education
  A program that prepares individuals to teach students ranging in age from infancy through eight years (grade three), depending on the school system or state regulations. Includes preparation to teach all relevant subject matter.

   
• Kindergarten/Preschool Education and Teaching.
  A program that prepares individuals to teach students in formal settings prior to beginning regular elementary school, usually ranging in age from three to six years (or grade one), depending on the school system or state regulations. Includes preparation to teach all relevant subject matter.

SOCIAL SCIENCES

• General Social Sciences
  A program that focuses on the general study of human social behavior and social institutions using any of the methodologies common to the social sciences and/or history, or an undifferentiated program of study in the social sciences.
• Psychology
  • General Psychology
    A general program that focuses on the scientific study of individual and collective behavior, the physical and environmental bases of behavior, and the analysis and treatment of behavior problems and disorders. Includes instruction in the principles of the various subfields of psychology, research methods, and psychological assessment and testing methods.

BUSINESS

Business Administration and Management

CULINARY ARTS & FOOD SERVICE

• Baking and Pastry Arts
  Students in these programs learn the skills they need to realize the dream of becoming bakers and pastry specialists. Pastry Arts students spend two years studying pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

   
• Culinary Arts
  A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.

   
• Culinary Arts/Chef Training
  A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.