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  1. Programs
  3. Culinary Arts Hospitality Management

Culinary Arts Hospitality Management

Trenholm State Community College

Associate's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Prepares graduates for careers in restaurants, hotels, bakeries, cafes, catering, and foodservice management. Covers basic and advanced food preparation, sanitation, nutrition, baking, food cost control, and hospitality management.

Credits

66 credits

Format

In-Person

Eligibility Calculator

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

MonitoringSpeakingCritical ThinkingCoordinationTime ManagementManagement of Personnel ResourcesService OrientationSocial PerceptivenessActive ListeningReading Comprehension

Knowledge

Food ProductionCustomer and Personal ServicePersonnel and Human ResourcesAdministration and ManagementEnglish LanguageProduction and Processing

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionNear VisionInformation OrderingDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ComprehensionSelective AttentionInductive ReasoningManual DexterityPerceptual SpeedTime SharingArm-Hand SteadinessWritten Expression

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareInventory management softwareFinancial analysis softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareSpreadsheet softwareObject or component oriented development softwarePoint of sale POS software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCharbroilersCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersComputerized cash registersLaser printersNotebook computers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Cooks, Restaurant35-2014.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
  • Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
  • Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
  • Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
  • Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
  • Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
  • New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
  • Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
  • Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
  • Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
91%
Placement Rate
82%