Associate in Applied Science Degree

The Culinary Arts and Science program addresses the needs of students who wish to learn how to cook professionally and those who have more specialized culinary interests. The curriculum is based on a solid foundation of classical and modern American cuisine, but gives students the opportunity to build skillsets toward their own career interests while they learn how to prepare and serve food in a safe manner.

Career Opportunities

During the past 20 years, the world has experienced phenomenal growth in the realm of hospitality. The need for well-trained managers in this vast and diverse field has never been greater. Successful companies actively recruit hospitality graduates with credentials that rest upon a strong foundation of business studies, as well as the technical skills and practical experience necessary to excel in the hospitality industry. Examples of possible careers are professional cooking, professional baking and pastry making, catering services, food science, and food styling.


Hospitality Management and Culinary Arts Department
Student Community Center, Room 240

Professor Mark P. Cosgrove

Transfer Opportunities

Transfer opportunities are available for students who wish to complete a more advanced degree in hospitality management or other studies. Upon completion of the associate degree, students may elect to transfer to a four-year Culinary Arts and Science institution to further their education. Students should check with an academic advisor in order to further discuss articulation and transfer opportunities.

Scholarship Opportunities

The following scholarships are available. For eligibility criteria, contact Professor Mark Cosgrove:


The Hospitality Management and Culinary Arts department is an institutional member of the National Restaurant Association Educational Foundation, the International Council on Hotel, Restaurant, and Institutional Education, and the American Culinary Federation.


The Teaching Kitchen and Dining Room provided for the hospitality programs at CCM is one of the best in the area. It features individual work stations for each pair of students and offers a multitude of different state-of-the-art culinary learning experiences. In addition, students gain practical hands-on dining room, food and beverage management, and service experience.


General Education Foundation (20-21 CR)
Communication (6 CR)

English Composition I3
English Composition II3
Math-Science-Technology (3-4 CR)

Math/Science/Technology Elective3-4
Social Science or Humanities (3 CR)

See your advisor3
General Education Electives (8 CR)

Choose from General Education Course List8
Total General Education Credits20-21
Culinary Arts and Science Core (43-45 CR)
Serv-Safe Food Handling1
Introduction to Food3
Food Management3
Food Production3
Food Science and Nutrition3
Success in Hospitality1
Introduction to Baking3
Introduction to the Hospitality Industry3
Advanced Baking3
Dining Room Management3
Human Resource Management in the Hospitality Industry3
Food and Beverage Purchasing and Cost Controls3
Food as Art3
Restaurant Operations3
Choose four credits from following electives
International Cuisines3
American Regional Cuisine1
Italian Cuisine1
Chinese Cuisine1
Latin Cuisines1
Hospitality Co-op/Internship (Select One of the Following Courses)
Cooperative Work Experience Hospitality (45-100 Hours)1
Cooperative Work Experience Hospitality (90-200 Hours)2
Cooperative Work Experience Hospitality (135-300 Hours)3
Internship Work Experience Hospitality (45-100 Hours)1
Internship Work Experience Hospitality (90-200 Hours)2
Internship Work Experience Hospitality (135-300 Hours)3
Total Core Credits43-45
Total Credits63-66

Note: You must see a faculty advisor to plan your sequence of courses. For the most up-to-date listing of courses, see the Curriculum
Checklist for this program on the CCM website at