Monroe College
Monroe College
Culinary Arts (60 Credits)
DEGREE REQUIREMENTSCREDITS
Major Area Requirements30
Major Area Courses24
HP-101 - Introduction to Hospitality3
HP-110 - Food and Beverage Management, Labor & Cost Control3
HP-150 - Culinary Arts I3
HP-155 - Culinary Arts II3
HP-230 - Culinary III3
HP-160 - Baking and Pastry Arts I3
HP-210 - Purchasing for Hospitality3
HP-290 - Cooperative Education Seminar3
Major Area Electives6
General Education Requirements30
MA-127 - Quantitative Methods3
EN-109 - Expository Writing3
EN-110 - Composition and Literature3
EN-205 - Business Writing3
CP-101 - Introduction to Information Processing3
CP-125 - Electronic Spreadsheet3
Liberal Arts Electives6
Open Electives6
Graduates of the Associate in Applied Science degree program will be prepared to enter the industry as chef tournants, and assistant pastry chefs. Graduates are encouraged to enroll into the Bachelor of Business Administration degree in Hospitality Management in order to become more proficient in management techniques, hone culinary skills and enter the industry as assistant food & beverage managers, sous chefs or a variety of other more senior positions.
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1-800-55-MONROE
 (1-800-556-6676)
Whatever field you choose, you can be sure that your Monroe education will be academically rigorous.
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