Culinary Arts Major, B.S.

General Information:

Bachelor of Arts

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

The Wanda Cain Chair of Hospitality Management was established in 2015. Funds for the chair were provided by a bequest from Mrs. Cain.

The mission of the hospitality management 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 hospitality management and culinary arts students and faculty who exemplify “citizens of Christ-like character who are well-educated, hard-working, and patriotic.”  The hospitality management and culinary arts 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 hospitality management/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 food service 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: 56 credit hours

General Education Course Specified by Major:

• CSC 113 - Fundamentals of Computer Systems

Required Major Courses: 45 credit hours

• HRM 103 - Introduction to the Hospitality Industry
• HRM 201 - Professional Foodservice Practicum
• HRM 213 - Foodservice Operations
• HRM 214 - Principles of Professional Cooking I
• HRM 263 - Banquet and Catering Operations
• HRM 304 - Meat, Seafood, and Poultry Identification and Fabrication
• HRM 314 - Principles of Professional Cooking II
• HRM 333 - Garde Manger
• HRM 403 - Classical Cuisine
• HRM 414 - Baking and Pastry
• HRM 423 - Hospitality Leadership, Human Resources & Law
• HRM 48V - Hospitality Industry Internship (6 credit hours)
• HRM 494 - Hospitality Senior Project Capstone

Required Collateral Courses: 11 credit hours

• ACT 203 - Elementary Accounting I
• BUS 313 - Business Law I
• FCN 202 - Food Safety and Sanitation
• FCN 203 - Contemporary Nutrition

Recommended Additional Courses:

• AGA 353 - Animal Food Products
• BUS 213 - Principles of Management
• FCN 342 - Cultural Foods
• 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.