Culinary Arts Program, AAS (Owens Code: CAPP)

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Successful completion of a program of study at the College does not guarantee licensure, certification, employment in a relevant occupation, or transferability/admission to other educational institutions or programs.

Campus Offered	Credits Required
Toledo	64-67

Program Information

Program Video

Culinary Arts Center Video Tour

Student Achievement and Program Data

Advisory Committee

Faculty and Staff

Required Courses

^*The Age of Coursework for Food, Nutrition and Hospitality (FNH) courses is 5 years - chair approval required for courses beyond that. Please refer to College Policy, Chapter 2 - Academic, 3358:11-2-22 Age of Coursework Policy.

**Students who currently hold the ServSafe certificate and/or current CPR should see the chair as some coursework may be waived.

***All students enrolled in the program must earn a “C” grade or better in each Food, Nutrition and Hospitality (FNH) course and maintain a 2.0 grade point average.

1st Semester

IST 100 - Fundamentals of Computing Credits: 1(Lec: 1)
FNH 101 - Intro to Hosp & Culinary Arts Credits: 3(Lec: 3)
FNH 114 - Recipe Management Credits: 2(Lec: 2)
FNH 135 - ServSafe Credits: 2(Lec: 2)
FNH 112 - Fundamental of Food Production Credits: 3(Lec: 2 Lab: 4)
FNH 150 - Baking & Pastry I Credits: 3(Lec: 2 Lab: 4)
MTH 133 - Quantitative Reasoning *Ohio Transfer 36 Course Credits: 3(Lec: 3 Lab: 1)

2nd Semester

ENG 111 - Composition I *Ohio Transfer 36 Course Credits: 3(Lec: 3)
or
ENG 111P - Composition I Plus *Ohio Transfer 36 Course Credits: 4(Lec: 4)
or
HON 101 - Critical Thinking Seminar Credits: 3(Lec: 3)
FNH 121 - Basic Nutrition Credits: 2(Lec: 2)
FNH 130 - Dining Room & Bev Mgt Credits: 2(Lec: 1 Lab: 3)
FNH 170 - American Regional Cuisine Credits: 3(Lec: 2 Lab: 4)
FNH 160 - Menu Development Credits: 2(Lec: 2)
FNH 271 - Garde Manger Credits: 3(Lec: 2 Lab: 4)
________ - Art and Humanities Elective Credits: 3(Lec: 3)

3rd Semester

FNH 213 - Hospitality Facilities Design Credits: 3(Lec: 3)
FNH 230 - Purchasing & Cost Controls Credits: 3(Lec: 3)
FNH 241 - Catering & Banquet Operations Credits: 3(Lec: 2 Lab: 4)
FNH 272 - International Cuisine Credits: 3(Lec: 2 Lab: 4)
________ -Science Elective without Lab Credits: 2 to 4(Lec: 2 to 4)

*Select any science elective with no laboratory component.

4th Semester

________ - Social and Behavioral Sciences Elective Credits: 3(Lec: 3)
FNH 212 - Essentials of Supervision Credits: 3(Lec: 3)
FNH 220 - Beer, Wine and Spirits Credits: 3(Lec: 2 Lab: 3)
FNH 270 - Techniques of Healthy Cooking Credits: 3(Lec: 2 Lab: 3)
FNH 292 - Culinary Arts Capstone Practic Credits: 1(Lab: 4)
FNH 293 - Internship for Culinary & Hosp Prof Credits: 2(Lec: 1 Other: 10)

Petition for Degree Completion

Students are eligible to become a candidate for an associate degree when the student has completed all necessary requirements. Students who are registering for their final semester of course work and plan to graduate must submit a petition for degree completion by accessing their Ozone account.

Visit the Owens website for petition deadline dates and fee information. For more information regarding degree requirements and graduation refer to Chapter 2 - Academic College Policy, 3358:11-2-51, Graduation Requirements Policy and Procedures.