Culinary Arts
Culinary Arts Program
The Culinary Arts Program will offer an Associate in Applied Science (A.A.S.) degree through Iowa Central Community College. This program combines the important components of food preparation and culinary arts, along with nutrition, food safety and sanitation, baking, art of cuisine, and food service management.
The culinary arts program would also provide an introduction to hospitality and restaurant management with applicable hands-on experience throughout the program at Willow Ridge Golf Course, Restaurant and Bar. These combined learning experiences will provide program graduates with the necessary skill sets to successfully enter the food industry. The students will complete an on the job training practicum in an industry field of their choice to complete their well-rounded culinary program. This would provide the student with a real-life experience and introduction, not only in culinary arts, but also food service management.
Course Schedule
Culinary Arts (A.A.S. Degree)
First Semester |
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| Course # | Course Title | Credit Hours |
| HCM-108 | Safety and Sanitation | 3.0 |
| HCM-608 | Intro to Hospitality | 3.0 |
| HCM-143 | Food Preparation I | 3.0 |
| HCM-144 | Food Preparation Lab I | 3.0 |
| HCM-148 | Food Fundamentals | 3.0 |
| HCM-513 | Hospitality Professionalism | 1.0 |
Total Hours: 16.0 |
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Second Semester |
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| Course # | Course Title | Credit Hours |
| HCM-157 | Food Preparation II | 3.0 |
| HCM-158 | Food Preparation Lab II | 3.0 |
| HCM-228 | Culinary Nutrition and Food Science | 3.0 |
| HCM-128 | Basic Baking and Lab | 2.0 |
| HCM-131 | Basic Pastry and Lab | 2.0 |
| HCM-513 | Hospitality Professionalism I | 1.0 |
Total Hours: 14.0 |
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Summer Semester |
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| Course # | Course Title | Credit Hours |
| HCM-511 | Food Technology Internship | 3.0 |
Total Hours: 31.0 |
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Third Semester |
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| Course # | Course Title | Credit Hours |
| HCM-129 | Advanced Baking and Lab | 2.0 |
| HCM-132 | Advanced Pastry and Lab | 2.0 |
| BUS-121 | Business Communications* | 3.0 |
| HCM-178 | International Restaurant/Hotel Cuisine/Lab | 4.0 |
| HCM-254 | Purchasing for Profit and Loss | 2.0 |
| BUS-112 | Business Math* | 3.0 |
| HCM-517 | Hospitality Professionalism II | 1.0 |
Total Hours: 17.0 |
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Fourth Semester |
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| Course # | Course Title | Credit Hours |
| HCM-179 | Advanced Cuisine for Restaurants and Hotel Lab | 4.0 |
| HCM-332 | Hospitality Personnel Management | 2.0 |
| HCM-272 | Garnishing and Finishing Techniques | 2.0 |
| HCM-300 | Beverage Management | 2.0 |
| HCM-517 | Hospitality Professionalism II | 1.0 |
| XXX-XXX | General Education Elective | 3.0 |
| XXX-XXX | Social Science/Humanities Elective | 3.0 |
Total Hours: 17.0 |
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Culinary Arts A.A.S. Degree Total Hours: 67.0 |
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*Course may be substituted with a related course from either A.A., A.S., or Approved Gen. Ed. List for Applied Science and Technology |
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Instructors
| Michael Hirst | 515-574-1296 | hirst@iowacentral.edu | |
| Cory Dawson | 515-574-1296 | dawson@iowacentral.edu | |
| Annette Aljets | aljets@iowacentral.edu | ||
| Tom Pritchard | pritchard@iowacentral.edu |
