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Associate of Applied Science Degree in Food Service Retail Management
Blue Ridge CTC Culinary Academy’s Programs are designed to provide students with the practical knowledge and skills necessary to ensure successful employment in an entry to mid-level position within the food service and hospitality and tourism industry through a certificate or degree program.
Students will learn classical culinary techniques which include a wide variety of regional cuisines, baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.
Food Service Retail Management students will assist in the maintenance of a functional retail operation and become exposed to front and back of the house leadership activities, critical thinking, customer service and human relations management and finally an entrepreneurial business plan exercise to launch their own food service conception.
Students in the Culinary Art Programs are subject to the Community and Technical College’s requirements for admissions, basic skills testing, and appropriate course placement, including mandated developmental courses, which are not counted toward completion of the program. Blue Ridge CTC Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.
NOTE: Blue Ridge CTC Culinary Academy’s (Food Service Retail Management and Baking and Pastry) concentrations require students to apply for admission at Blue Ridge CTC. Credits from the Culinary Arts Program at James Rumsey certificate program may be transferred to Blue Ridge’s CTC Culinary Academy for those who wish to pursue an associate of applied science degree pathway in Food Service Retail Management and or Baking and Pastry.
Curriculum for an Associate of Applied Science Degree in Food Service Retail Management |
|
| General Education Core |
24 |
| Food Service Retail Management Core |
36 |
Program Specific Courses |
12 |
Total Credit Hours Required |
72 |
| General Education Core | Credit
Hours |
|---|---|
CAHS 200 Nutrition |
3 |
| CART 110 Molecular Gastronomy | |
| CAS 111 Information Literacy | 3 |
CGEN 100 First Year Experience |
3 |
| CGEN 101 Career Transition | 3 |
COMM 202 Fundamentals of Speech OR BUSN 105 Business Communications |
3 |
ENGL 101 Written English OR ENGL 110 Technical Writing |
3 |
MATH 100+ Any Math 100 or above |
3 |
| Subtotal Credit Hours Required | 24 |
Food Service Retail Management Core |
Credit
Hours |
|---|---|
CART 100 Introduction to Culinary Food Service |
2 |
CART 115 Sanitation & Safety |
2 |
CART 120 Dining and Retail |
4 |
CART 200 International Cuisine |
3 |
| CART 201 Soups, Stocks, and Sauces | 3 |
CART 212 Baking Skills and Development |
4 |
CART 231 Garde Manger and Cold Presentation |
4 |
CART 245 Cooking Fundamentals I |
3 |
CART 246 Cooking Fundamentals II |
3 |
CART 292 Internship |
4 |
CART 296 Ala Carte |
4 |
| Subtotal Credit Hours Required | 36 |
Program Specific Courses |
Credit Hours |
|---|---|
BUSN 101 Introduction to Business |
3 |
BUSN 103 Basic Accounting |
3 |
BUSN 200 Business Ethics |
3 |
BUSN 215 Human Relations OR BUSN 275 Management and Leadership |
3 |
| Subtotal Credit Hours Required | 12 |
