Culinary Arts Major, B.S.

General Information:

Bachelor of Arts

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).

Culinary Arts Major Requirements: 53 credit hours

Required Major Courses: 41 credit hours

• HRM 103 - Introduction to the Hospitality Industry
• HRM 214 - Principles of Professional Cooking I
• HRM 224 - Foodservice Operations
• HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication
• HRM 263 - Banquet and Catering Operations
• HRM 314 - Principles of Professional Cooking II
• HRM 333 - Garde Manger
• HRM 403 - Classical Cuisine
• HRM 414 - Baking and Pastry
• HRM 461 - Menu Development
• HRM 463 - Hospitality Leadership and Supervision
• HRM 48V - Hospitality Industry Internship (5 credit hours)

Required Collateral Courses: 12 credit hours

• FCN 104 - Introductory Food Study
• FCN 201 - Food Safety & Sanitation
• FCN 203 - Contemporary Nutrition
• FCN 374 - Food Systems

Recommended Additional Courses:

• AGA 353 - Meats
• ACT 203 - Elementary Accounting I
• BUS 213 - Principles of Management
• FCN 342 - Cultural Foods
• HRM 103 - Introduction to the Hospitality Industry
• HRM 201 - Professional Foodservice Practicum
• HRM 291 - Culinary Competition Team
• HRM 453 - Catering & Special Event Management
• HRM 471 - Culinary Experience

Note:

In addition to the required course work, those declaring “Culinary Arts” as their major are advised to complete six semesters with Keeter Center food & beverage as their assigned workstation (approximately 1800 hours). All workstation assignments are made by the Dean of Work Education.