Rel
Maples Institute
for Culinary Arts
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Contact:
Chef Catherine Hallman, CEPC
Program Director
Office: Walters
State Sevier County Campus
Phone: (865) 774-5826 For information regarding
the Culinary Arts Program
at Walters State
E-mail:
Chef Catherine Hallman, CEPC
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The Rel Maples
Institute for Culinary Arts is the only
American Culinary Federation accredited
post-secondary culinary program in the state of Tennessee |
Course
Description
Careers in Culinary Arts and the Foodservice Industry
Faculty in Program
Student Associations within
Program
Curriculum Outline
Brochure
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Degree:
Associate of Applied Science - Management
Concentration: Culinary Arts
Statement of PurposeThe Rel Maples Institute for Culinary Arts, accredited by the American
Culinary Federation, prepares students for a successful career in food
preparation, cooking, baking, kitchen or restaurant management, and
non-commercial food service. A wide variety of careers are available in
the food service industry.
* Students can satisfy the
requirements for a second Associate of Applied Science degree in
Hotel & Restaurant Management by taking only
seven additional courses. To inquire about this option contact
Mr. Joe Fall.
Degree:
Technical Certificate
Concentration: Culinary Arts
Statement of Purpose
The Culinary Arts technical certificate is designed to provide
fundamental skills in food preparation, cooking and baking.
Employment is broadly available for people with creativity, imagination
and the willingness to work. The course work completed for the technical
certificate will apply to the Associate of Applied Science degree in
Culinary Arts.
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Careers in Culinary Arts and the
Foodservice Industry
To explore the many career options and information about the
foodservice industry please refer to the following links:
The
Bureau of Labor Statistics
Restaurant Industry Facts
Employment and Internships
The department faculty receive many requests from various types of
hospitality operations regarding the recruitment and employment of our
current students and graduates. Students have an opportunity to
complete an Internship internally, or externally.
Many students
have participated in the college's alliance with the
Walt Disney World College Program.
Employment is readily available in many of the 600 plus hotels,
restaurants and attractions in the Sevierville, Pigeon Forge and
Gatlinburg area. Knoxville, TN is just 30 minutes west of the
Walters State Sevier County Campus.
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Faculty
and Staff in
the Hospitality Business Department:
- Joe Fall, Ed.S., Associate
Professor, Department Head of Hospitality Business and
Program Director
of Hotel & Restaurant Management
- Chef Catherine Hallman,
CEPC, Culinary Arts Program Director
- Chef Vanda Porter,
Assistant Professor / Chef Instructor
- Chef Dave Colburn, CEC
- Chef Richard Frost, CEC
- Chef Brandon Cruze, CC
- Chef Linda Crowley, Chef Instructor
- Laura Hammond, Certified Wilton Instructor
- Joanne Kluck, Instructor
- Laura Trent, Instructor
- Jannette Cox,
Executive Aide
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The Hospitality Business Student Association
Students and faculty participate in annual educational trips to places
like the National Restaurant
Association Restaurant and Hotel Trade Show, tours of nationally
renowned culinary schools and five-star hotels, Rhode Island, Boston,
Washington DC, Las Vegas and san Fran Cisco.
The Students in the club organize find raising events
and provide philanthropic service to many of the local charities and
community organizations.
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Curriculum
Outline
Degree:
Associate of Applied Science - Management
Concentration: Culinary Arts
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Course |
Credits |
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ENGL 1010 Composition I
SPCH 2010 Introduction to Speech Communication
Approved Humanities General Education elective
Approved Behavioral/Social Science General Education
elective
Approved Mathematics General Education elective
CULN 2100 Sanitation and Safety
CULN 2200 Nutrition and Menu Planning
CULN 2310 Culinary Arts
CULN 2400 Bakery Skills
CULN 2910 Culinary Internship
HMGT 1010 Foundations of Hospitality
HMGT 2820 Purchasing for Food Service Managers
ACCT 2110 Introductory Accounting I
MGMT 1100 Business Computer Applications
MGMT 2210 Principles of Management and Quality Improvement
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3
3
3
3
3
2
3
3
3
3
3
3
3
3
3 |
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Select either the Hot Foods or
the Baking/Pastry option
Hot Foods Option (18 credit
hours)
CULN 2210
Tableservice and Beverage Management
CULN 2320 Culinary Arts II
CULN 2330 Culinary Arts III
CULN 2350 American Regional Cuisine
CULN 2550 Garde Manger and Catering
CULN 2600 International Cuisine and Buffets
Baking/Pastry Option
(18 credit hours)
CULN 2410
Advanced Baking and Pastry Skills
CULN 2440 Art of Decorating Cakes
CULN 2420 Artisan and Specialty Breads
Choice of three electives:
CULN 2430 Chocolate Skills
CULN 2710 Plated Desserts and Presentations
CULN 2460 European Cakes and Tortes
CULN 2510 Hot and Cold Desserts
CULN 2450 Confection Artistry |
3
3
3
3
3
3
3
3
3
3
3
3
3
3
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Total Credit Hours |
60 |
1 General Education electives in each category must be chosen from
approved
courses listed on page 54 of the catalog.
NOTES________________________________________________________________
• Students are required to meet computer competency during the
first 30 hours of
coursework. In this program MGMT 1100 Business Computer
Applications is required
to satisfy computer competency and must be taken during the first
30 hours.
• Developmental education courses must be taken every semester
until completed.
• College credit may be given for the Certified Executive Chef or
Certified Pastry
Chef designation awarded by the American Culinary Federation. See a
faculty advisor
for additional information.
Degree: Technical Certificate
Emphasis: Culinary Arts
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Course |
Credits |
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CULN 2100 Sanitation and Safety
CULN 2310 Culinary Arts I
CULN 2400 Bakery Skills
HMGT 2820 Purchasing for Food Service Managers
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2
3
3
3
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Select either the Hot Foods or
the Baking/Pastry option
Hot Foods Option (12 credit hours)
CULN 2200
Nutrition and Menu Planning
CULN 2210 Tableservice and Beverage Management
CULN 2320 Culinary Arts II
CULN 2330 Culinary Arts III
Baking/Pastry Option
(12 credit hours)
CULN 2410
Advanced Baking and Pastry Skills
CULN 2440 Art of Decorating Cakes
CULN 2420 Artisan and Specialty Breads
CULN 2720 Plated Desserts and Presentations
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Total Credit Hours |
23 |
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