The Associate of Applied Science degree in Culinary Arts is designed to prepare graduates for a myriad of mid-level positions within the culinary and hospitality industry. The unique curriculum combines full-length semester courses and condensed courses to provide the student with a dynamic learning experience.
The general education prerequisites encourage the student to develop analytical and critical thinking skills, experience in computation and business management, and practice in communication and human relations that are widely applicable across the industry.
The core culinary courses emphasize practical learning through hands-on classes that provide the student with the fundamental skills to cook professionally, be familiar with extensive styles and types of foods, experience working in a commercial kitchen, and understand the rich histories and diverse operations of the service trades.
The student is encouraged to enroll in work internships within the local industry to enhance their culinary training, expose them to various aspects of business, and forge relationships with peers and employers. Upon program completion, the student will possess the essential knowledge, specific certifications, technical skills, and necessary experience to pursue diverse career paths.
| Course Number | Course | Credits |
|---|---|---|
| BADM 1005 | Business Math I | 3 |
| OR | ||
| MATH 1000 | Problem Solving | 3 |
| CPED 1000 | Co-Op Work Experience I: | 3 |
| CPED 2000 | Co-Op Work Experience II | 3 |
| CULA 1145 | Introduction to Culinary Nutrition | 2 |
| CULA 1515 | Basic Culinary Skills | 3 |
| CULA 1600 | Garde Manger | 3 |
| CULA 2700 | Baking | 4 |
| CULA 2800 | Meat Prep and Cooking | 4 |
| HRM 1505 | Sanitation | 3 |
| HRM 1510 | Dining Rooms Management and Food Del | 3 |
| HRM 1515 | Planning and Control Food and Beverage Ops | 3 |
| HRM 2525 | Wine Production, Service and Appreciation | 3 |
| MGT 3415 | Applied Human Resources Management | 3 |
| MGT 3110 | Business Ethics | 3 |
Student must complete seven (7) credits from the following list of courses:
| Course Number | Course | Credits |
|---|---|---|
| CMAP 1200 | Computer Information Systems | 3 |
| CULA 2900 | Fish and Shellfish Prep and Cooking | 3 |
| FDSC 1410 | Scientific Study of Food | 3 |
| HRM 1500 | Intro to the Hospitality Industry | 3 |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 |
| HRM 2530 | Beverage Management | 3 |
| IMGT 2400 | Intro to Information Management | 3 |
| MKT 1000 | Sales | 3 |
| MKT 3050 | Social Media Marketing | 3 |
| MKT 3210 | Principles of Marketing | 3 |
| Writing Level I (WR1) | 3 credits |
| American & Wyoming Government (POLS 1000) | 3 credits |
| MATH/APPM/LSCI | (in program) |
| Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL. | |
| ARTS/HUM/IT/ORAL/SOC/WR2 | 6 credits |
| UNST | 1 credits |
The Culinary Arts Certificates are designed to prepare students for entry-level positions in a variety of food service settings within the hospitality industry.
Applicants must meet the general admission requirements of Central Wyoming College. Admission for all students is dependent upon available space and resources.
To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.
See the certificate options below.
The Culinary Arts Certificate I Program is designed to prepare students for entry level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation skills, and basic technical skills utilized in the culinary industry.
The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills that are essential for a successful career in the culinary industry. The extensive seasonal internship provided by Jackson resorts in the winter months is designed to offer training in resort kitchens in order to provide career paths for graduates.
Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the culinary arts program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.
To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.
| Course Number | Course | Credits |
|---|---|---|
| BADM 1005 | Business Math I | 3 |
| OR | ||
| MATH 1000 | Problem Solving | 3 |
| BADM 1020 | Business Communications | 3 |
| OR | ||
| ENGL 1020 | English Composition II | 3 |
| ENGL 1010 | English Composition I | 3 |
| COMM 2130 | Human Relations | 3 |
| CPED 1000 | Co-Op Work Experience I: | 3 |
| CULA 1515 | Basic Culinary Skills | 3 |
| CULA 2700 | Baking | 4 |
| HRM 1505 | Sanitation | 3 |
| HRM 1515 | Planning and Control Food and Beverage Ops | 3 |
| POLS 1000 | American and Wyoming Government | 3 |
| Writing Level I (WR1)/ORAL | (in program) |
| MATH/APPM/LSCI | (in program) |
| UNST | 1 credits |
Instructor/Program Manager of Hospitality Management
Instructor Culinary/Hospitality
2660 Peck Avenue
Riverton, WY 82501
(307) 855-2000
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120 Enterprise Blvd.
Lander, WY 82520
(307) 332-3394
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240 S. Glenwood St #124
P.O. Box 4795
Jackson, WY 83001
(307) 733-7425
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302 W. Ramshorn
P.O. Box 175
Dubois, WY 82513
(307) 455-2625
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