Associate in Applied Science (AAS)
Culinary Arts Specialization

Mahoney, Jay R.

Program Coordinator for Culinary Arts
Instructor of Food Service Management
Certified Executive Chef
ACF-CEC, AAC
304-367-4306
132 Education Building
Locust Avenue Campus, Fairmont
Image of Jay Mahoney
Program Purpose: 

The Food Service Management degree program offers four options for students to choose from: Dietary Manager; Resort & Hotel Management; and Culinary Arts; Pastry & Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Pierpont Culinary Academy is ranked 5th among the Top 50 Culinary Schools of 2016

Best Choice Schools Top Culinary Schools 2016

Student Learning Outcomes: 

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards
  • Satisfy outcomes for individual program option*

*See faculty advisors for specific expectations of individual program

Opportunities: 

Students who graduate from this nationally recognized Culinary Arts specialization (accredited through the American Culinary Federation Accrediting Commission) will have an outstanding foundation of theoretical and practical cooking experience on which to pursue a career in the food service industry. Graduates of the Culinary Arts specialization will be eligible to sit for the exam offered by the American Culinary Foundation to become Certified Culinarians.

Graduates can expect to qualify for entry to mid-level food service positions in restaurants, country clubs, resorts, hotels, retirement homes, cruise ships, catering operations, or supermarkets. Typical job titles include line cook; lead line cook; kitchen supervisor; broiler cook; fry cook; sauté cook; and pantry cook.

Students may choose to articulate into a Bachelor of Science Hospitality and Tourism Management Degree.  See West Virginia University College of Business & Economics for more information.

Program Specific Admission Requirements: 

Admission to the Culinary Arts program is competitive.

  • Applications should be received by April 1 of each year for admission into the fall program.
  • Applicants to the program must have a minimum GPA of 2.0, a score of 18 or higher on the English section of the ACT (or SAT equivalent) or successful completion of ENGL 1104.
  • Experience in the food service industry or certification from a ProStart program is highly desirable.

Application for Culinary Arts program

Program Specific Enrollment Requirements: 

To continue in the Culinary Arts program, the student must meet the following standards:

  • Pass all courses required for the A.A.S. degree.
  • Maintain a minimum overall grade point average (GPA) of 2.0 and no less than a “C” grade in all Culinary Arts courses.

Readmission to the program will be determined on an individual basis the Admissions Committee. Decisions are based on the students’ qualifications and space availability. Students in good standing who withdraw from the program for unpredictable or uncontrollable reasons will be given priority consideration if they reapply.

Program Specific Accreditation: 

Program Assessment Summary

American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Notice to Students: 

It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.

Permission is required to carry over 18 hours per semester. To be considered, the student must be graduating or have a semester cumulative 3.00 GPA.  Hours may not exceed 19 in any semester without permission.

The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation. Students are reminder to review campus policies and procedure posted in the college catalog.

 

Program Total Credit Hours: 
60 CHs
Support Coursework: 
12 CHs

ENGL 1104

Written English I
3|4
CH(s)

ENGL 1108

Written English II
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.
ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.

Program Specific Required Coursework: 
48 CHs

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 1119

Intro to the Food Service and Hospitality Industry
1
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

FOSM 2209

Food Specialties-Garde Manger II
3
CH(s)

FOSM 2224

Purchasing and Receiving
3
CH(s)

FOSM 2227

Food & Beverage Merchandising
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)
Model Schedule
Fall Semester

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1119

Intro to the Food Service and Hospitality Industry
1
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)
Total Credit Hours: 
12 CHs

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.

Spring Semester

ENGL 1108

Written English II
3
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)
Total Credit Hours: 
13 CHs

ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s):  ENGL 1104.

Summer Semester

FOSM 2995

Food Service Practicum
2
CH(s)
Total Credit Hours: 
6 CHs
Fall Semester

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 2224

Purchasing and Receiving
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

MGMT 2209

Principles of Management
3
CH(s)
Total Credit Hours: 
15 CHs

FOSM 2995 equal to at least 2 CHs.

Spring Semester

FOSM 2209

Food Specialties-Garde Manger II
3
CH(s)

FOSM 2227

Food & Beverage Merchandising
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Total Credit Hours: 
14 CHs

FOSM 2995 must equal at least 2 CHs.

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