Hospitality Management and Culinary Arts
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Students in the Central Community College Hospitality Management and Culinary Arts program, offered at the Hastings Campus, learn about exciting careers available in the hospitality industry through practical experience in classes, field trips to food and equipment shows, hotel tours and internships with local hotels and restaurants.

Graduates are highly sought after by industry employers in the fields of culinary arts, restaurant management, and hotel management. Hospitality management and culinary arts specializations include culinary, hotel management and restaurant management.

Culinary Arts

Students get hands-on experience in food preparation and service through assignments in the operation of the on-campus Woodlands Dining Room.

Students work independently in planning menus, selecting recipes, planning a work schedule, pre-costing the menu item, and preparing and serving each item.

Basic cooking principles are stressed while allowing students to pursue individual interests and career goals. Students develop skills in baking, sauce preparation, soups, garde-manger and entrees. Also stressed are food and beverage cost controls, menu writing and proper table service.

Membership in the Hastings Campus Culinary Arts Club provides valuable practical experience for students by providing catering services for events on the campus.

Hospitality Services

Hotel and motel management students study hotel law, housekeeping management, convention and group business, front office procedures, and hospitality management. Students have hands-on experience with industry front office computer software and have the opportunity for internships with local hotels and motels.

Program Options

  • Associate of applied science degree in Hospitality Management and Culinary Arts
  • Culinary Arts Diploma
  • Hospitality Services Diploma
  • Restaurant Diploma
  • Hospitality Certificate

Please go to our online catalog for information about program requirements. 

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Written by Jim Strayer   
Last Updated on Thursday, 10 April 2014 21:52