Culinary Arts Major, B.A./B.S.

General Information:

Bachelor of Arts, Bachelor of Science

The Walter L. Green Chair of Hotel and Restaurant Management was established in 1993. Funds for the chair were provided by a bequest from Mr. Green.

The Wanda Cain Chair of Hotel and Restaurant Management was estabilished in 2015. Funds for the chair were provided by a bequest from Mrs. Cain.

The mission of the hotel and restaurant management (HRM) and culinary arts programs at College of the Ozarks is to serve the College and wider community through programs and activities that are developed, managed, and performed by HRM and culinary arts students and faculty who exemplify “citizens of Christ-like character who are well-educated, hard-working, and patriotic.”  The HRM program strives to be the academic program of choice for those interested in either the hospitality industries as a career path or in graduate study in the hospitality disciplines.

To achieve this mission, students in the HRM/culinary arts program will:

• successfully complete contemporary, multi-disciplined, and specialized courses of study, utilizing the unique learning laboratory environment of The Keeter Center (Academic);
• develop as professionals who demonstrate competence in stewardship and creativity and in the values and practices exemplified at The Keeter Center:
  • best practices in hospitality management, marketing, and operations;
  • best practices in workplace and foodservice safety;
  • culinary excellence (Vocational);
• be ethical, guest-focused, and self-directed by Christian principles and values, and sincerely practice hospitality as illustrated in the Bible and through the eyes of God (Christian);
• acknowledge, respect, and follow the patriotic vision portrayed by the College and the Founding Fathers of our country (Patriotic);
• develop as life-long learners who are effective communicators, globally aware, and fluent in the language and application of technology (Cultural).

Requirements: 53 credit hours