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Culinary Arts

to Culinary Arts Food Service Management

An opportunity to gain an associate degree from Delaware Tech and a bachelor's degree from Johnson & Wales University.

YOUR PATH TO A BACHELOR'S DEGREE

Delaware Tech has established agreements with four-year colleges and universities that connect Delaware Tech associate degree programs with bachelor's degree programs to create smooth transfer opportunities for you. These Connected Degree programs enable you to complete your associate degree and then transfer to a four-year degree program as a junior.

THE CONNECTED DEGREE 2 + 2 CURRICULUM

Delaware Tech's associate degree program in Culinary Arts is a member of the National Restaurant Association and the American Culinary Federation. Students are prepared with the basic skills necessary for pursuing a career as a chef through a combination of in-class lectures and demonstrations, work in the on-campus restaurant, and field trips. Students will complete a supervised practicum (field experience) before graduation. Graduates can expect to find employment in hotels, restaurants, clubs, and institutional settings or may continue their studies towards an advanced degree.

Johnson & Wales University's Culinary Arts and Food Service Management program develops a solid culinary foundation and management philosophy in its graduates and prepares them for bright and rewarding careers in the food service industry. The program's curriculum provides ample opportunity for students to build upon their leadership and management abilities, critical thinking skills, personal accountability and ethical behavior, problem solving techniques, strong financial analysis skills and customer awareness. Students may further focus their studies by choosing a concentration. The program includes a unique hands-on rotational internship experience.

VALUE FOR YOU

By completing your associate degree at Delaware Tech, you'll receive excellent instruction in small classes at a campus close to home. Delaware Tech's affordable tuition can reduce the overall cost of your college education, making the completion of your bachelor's degree more manageable.

MAKING THE CONNECTION

Refer to the Connected Degree curriculum (on the reverse side of this page) for the sequence of courses needed to complete this program. Call Delaware Tech and let us help you follow the path to your bachelor's degree.


CONNECTED DEGREE CURRICULUM


Suggested Course Sequence

ASSOCIATE DEGREE
Culinary Arts

DELAWARE TECHNICAL AND COMMUNITY COLLEGE

BACHELOR'S DEGREE
Culinary Arts Food Service Management

JOHNSON WALES UNIVERSITY

First Semester CR
CUL 121 Food Prep I 4
CUL 119 Sanitation 2
ENG 121 Composition 3
MAT 120 Math for Behavioral Sciences 3
COM 111 Human Communications 3
  15
Second Semester
CUL 171 Garde Manger 4
ENG 122 Technical Writing/Comm OR 3
ENG 130 Honors Technical Writing/Communication 3
CUL 141 Nutrition 3
CIS 107 Intro to Computer Applications OR 3
IET 150 Computer Applications 3
PSY 121 General Psychology 3
  16
Third Semester
CUL 156 Practicum 3
  3
Fourth Semester
CUL 251 Cost Control/Menu Plan/Purch 3
CUL 261 Baking 4
CUL 285 International Cuisine 4
CUL 241 Planning Food Service Sys 3
CUL 248 Culinary Supervisory Develop. 3
  17
Fifth Semester
CUL 246 Intro Dining Rm Mgt/Bev Serv 3
CUL 262 Pastry 4
CUL 291 Food Prep II 4
CUL 245 Applied Hospitality 3
  14
Term I CR
HOSP 3050 Hospitality Strategic Marketing 4.5
ACCT 2003 Hospitality Accounting I 4.5
LEAD 2001 Foundations in Leadership Studies 4.5
SCI XXXX One SCI designated course 4.5
  18
Term II
XXXX XXXX CUL/HOSP Concentration elective** 4.5
XXXX XXXX Arts & Science elective 4.5
XXXX XXXX General Studies elective* 4.5
ACCT 2004 Hospitality Accounting II 4.5
  18
Term III
XXXX XXXX CUL/HOSP Concentration elective** 4.5
SPAN 1011 Conversational Spanish 4.5
XXXX XXXX General Studies elective* 4.5
ACCT 3025 Hospitality Financial Management 4.5
  18
Term IV
ECON 1001 Macroeconomics 4.5
XXXX XXXX Arts & Science elective 4.5
CAR 0010 Career Capstone 1.0
HOSP 4060 Hospitality Management Seminar 4.5
  14.5
Term V
XXXX XXXX CUL/HOSP Concentration elective** 4.5
LAW 2010 Hospitality Law 4.5
FSM 4061 Advanced Food Service Operations Management 4.5
  13.5
Term VI
XXXX XXXX CUL/HOSP Concentration elective+ +
XXXX XXXX CUL/HOSP Concentration elective+ +
XXXX XXXX CUL/HOSP Concentration elective+ +
  13.5-15.0
*Choose two from the following: MATH2001, PHIL3040, SOC2001, HIST-designated course (except 4030), ENG1001 or one LIT-designated course. Students may not choose the combination of MATH2001 and SOC2001.
**Choose three to five courses from a declared concentration.
+Choose three to five courses with an EHSP, Hospitality ECUL or EBPA attribute selected from offerings within the Hospitality College or the College of Culinary Arts OR 2nd Culinary or Hospitality Concentration (13.5-15) OR Study Abroad (13.5) OR Internship (13.5)
Students must complete a minimum of 191.5 quarters credits to earn a bachelor's degree in Culinary Arts & Food Service Management.
This is a suggested course sequencing only. Course sequencing may vary by term. Please see your advisor.
RDG 120, Critical Reading and Thinking, is a required DTCC course unless the student is exempt.
For more information contact:
Delaware Tech
Dover, Delaware: (302) 857-1706
Newark, Delaware: (302) 453-3757
Johnson Wales University
Amy Neckes: 484-769-2761 Amy.Neckes@jwu.edu
Providence, Rhode Island: 1-800-342-5598
This articulation agreement is subject to change based on Delaware Tech and senior institution curriculum changes. 02/2014