David Sanford, Program Director
The Culinary Arts curriculum is planned to meet the increasing employment needs for
trained chefs and culinary experts. Successful completion of the program will qualify
a person to be employed as a cook, sous chef, executive chef, culinary educator, kitchen
manager, and food sales representative. The Culinary Arts program costs beyond tuition,
fees, and books are approximately $400.00 for uniforms and knife kits.
In a partnership with the Hospitality Management program, students in the Culinary Arts curriculum will have the opportunity to operate and manage a college-owned restaurant in the Gateway Center building in downtown Cumberland. Program specific courses include a practicum component that will provide valuable hands-on experience in all aspects of restaurant management. Students will be required to complete a ten-week summer session between the first and second years of the program.
Culinary Arts students must maintain the scholastic standards of the college and must achieve a grade of "C" or better in each Hospitality Management and Culinary Arts course. Students are expected to be well groomed in compliance with standards of sanitation. Students will be required to provide medical proof of good physical health.
The Culinary Arts Program at Allegany College of Maryland has been designated as a Statewide Program by the Maryland Higher Education Commission. Maryland residents from counties other than Allegany County who register in this eligible program will be charged the out-of-county tuition rate. However, these students may be eligible to receive reimbursement for a portion of the cost difference between the in-county and out-of-county tuition rates. Funding availability for this program is based on funding from the State of Maryland and is thus subject to change each semester. Some restrictions apply. More information can be obtained by contacting the Admissions Office.
This is a career program and is designed to enable students to seek employment at the program's completion. Students planning to transfer should consult with their advisor or the Advising Center staff regarding specific program and course transfer issues.
Successful completion of this program qualifies a student to apply for an Associate of Applied Science degree in Culinary Arts. Graduates having work experience in food preparation may apply for certification with the American Culinary Federation Educational Institute (ACFEI).
Program graduates are eligible to take the national certification examination to become a CDM/CFPP (Certified Dietary Manager/Certified Food Protection Professional). Contact the Certifying Board for Dietary Managers for additional information.
Required Culinary/Hospitality Courses
|CULA-150||Culinary Techniques I|
|Culinary Techniques II or
|CULA-216||Dining Room Management|
|On-Site Practicum or
|HRMG-101||Introduction to Hospitality|
||Food Service Sanitation
|HRMG-203||Hospitality Purchasing, Inventory, and Cost Control|
|HRMG-204||Menu Planning and Food Merchandising|
|HRMG-205||Food and Beverage Cost Control|
Required General Courses
|BIO-114||Fundamentals of Nutrition|
|BUAD-110||Business Professionalism and Ethics|
|ENG-101||English Composition I|
Required Elective Courses
Please consult with your advisor or the Advising Center staff for selecting appropriate elective courses for graduation.
Mathematic Elective - 3 credit
Social and Behavioral Science Elective - 3 credit
Humanities or Social and Behavioral Science Elective - 3 credit
TWO-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT
|FIRST SEMESTER||Credit Hours|
|Culinary Arts 150 (Culinary Techniques I)||3|
|English 101 (English Composition I)||3|
|Hospitality Management 101 (Introduction to Hospitality)||3|
|Hospitality Management 110 (Food Service Sanitation)||1|
|Biological Science 114 (Fundamentals of Nutrition)||3|
|Culinary Arts 201 or Hospitality Management 165 (Culinary Techniques II or Catering Operations)||3|
|Culinary Arts 216 (Dining Room Management)||3|
|Social and Behavioral Science Elective||3|
|Speech 101 (Speech Communication)||3|
|Summer Semester (following second semester)|
|Culinary Arts 250 or Hospitality Management 210 (On Site Practicum or Internship I)||5|
|Culinary Arts 208 (International Cuisines)||2|
|Culinary Arts 212 (Baking I)||3|
|Hospitality Management 204 (Menu Planning and Food Merchandising)||3|
|Hospitality Management 211 (Hospitality Supervision)||3|
|Humanities or Social and Behavioral Science Elective||3|
|Business Administration 110 (Business Professionalism and Ethics)||2|
|Culinary Arts 213 (Baking II)||3|
|Culinary Arts 217 (Beverage Management)||2|
|Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control)||3|
|Hospitality Management 205 (Food and Beverage Cost Control)||3|
|Total Credit Hours:||60|
NOTE: All courses specifically identified by course number are graduation requirements for this program.