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Culinary

Discover the art of preparing, cooking, and presenting food

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Culinary

Associate of Applied Science Degree

This program is exclusively based in Jackson, Wyoming. Learn the foundations and advanced techniques from courses such as stocks and soups, food preparation of meats and baking to garde manger. Utilize the resources of local businesses and intern at some of Jackson’s leading resorts and restaurants, four months in the summer/winter seasons.

Study and take courses during the “shoulder seasons” (Sep-Nov) & (Mar-May). This partnership helps meet the community’s needs by providing employment through the end of the busy tourist season.

Course Requirements

Course NumberTitleCredits
BADM 1005Business Math I

3 credits

BADM 1020Business Communications

3 credits

  

 

COMM 2130Human Relations

3 credits

 OR

 

MGT 2130Human Relations

3 credits

  

 

CPED 1000Co-Op Work Experience I:

3 credits

CPED 2000Co-Op Work Experience II

3 credits

CULA 1145Introduction to Culinary Nutrition

2 credits

CULA 1515Basic Culinary Skills

3 credits

CULA 1600Garde Manger

3 credits

CULA 2700Baking

4 credits

CULA 2800Meat Prep and Cooking

4 credits

CULA 2900Fish and Shellfish Prep and Cooking

3 credits

HRM 1505Sanitation

3 credits

HRM 1510Dining Rooms Management and Food Del

3 credits

HRM 1515Planning and Control Food and Beverage Ops

3 credits

HRM 2506Sales & Marketing / Hospitality Industry

3 credits

HRM 2515Human Resource Management/Hospitality

3 credits

HRM 2525Wine Production, Service and Appreciation

3 credits

Student must complete three (3) credits from the following list of courses:

Course NumberTitleCredits
HRM 1500Intro to the Hospitality Industry

3 credits

HRM 1501Lodging Management / Front Office Procedures

3 credits

HRM 2500Quantity Food Purchasing

3 credits

HRM 2501Facilities Management

3 credits

HRM 2530Beverage Management

3 credits



Writing Level I (WR1)3 credits
American & Wyoming Government (POLS 1000)3 credits
MATH/APPM/LSCI(in program)
Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL.
ARTS/HUM/IT/ORAL/SOC/WR2(in program)
UNST1 credits

Total Credit Hours: 62

Certificates

The Culinary Arts Certificates are designed to prepare students for entry-level positions in a variety of food service settings within the hospitality industry.

Applicants must meet the general admission requirements of Central Wyoming College. Admission for all students is dependent upon available space and resources.

To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.

See the certificate options below.

The Culinary Arts Certificate I is designed to prepare students for entry-level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation skills, and basic technical skills utilized in the culinary industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May and is intended to provide practical skills that are essential for a successful career in the culinary industry. The extensive seasonal internship provided by Jackson resorts in the winter months is designed to offer training in resort kitchens in order to provide career paths for graduates.

Explore gainful employment information, where you can find occupational information, estimated cost and time of program completion, and job placement opportunities. 

Program Requirements

Course Requirements

BADM 1005Business Math I

3 credits

 OR

 

MATH 1000Problem Solving

3 credits

  

 

BADM 1020Business Communications

3 credits

 OR

 

ENGL 1020English Composition II

3 credits

  

 

ENGL 1010English Composition I

3 credits

COMM 2130Human Relations

3 credits

CPED 1000Co-Op Work Experience I:

3 credits

CULA 1515Basic Culinary Skills

3 credits

CULA 2700Baking

4 credits

HRM 1505Sanitation

3 credits

HRM 1515Planning and Control Food and Beverage Ops

3 credits

POLS 1000American and Wyoming Government

3 credits

General Education Requirements

Writing Level I (WR1)/ORAL(in program)
MATH/APPM/LSCI(in program)
UNST1 credits

Total Credit Hours: 32