Culinary Arts Program Requirements

Program Entry Requirements

The path to achieving your life’s dream starts with admission to the Culinary Arts program at DMACC. Students from across the country with varied backgrounds, education, ages, and interests all find their passion for the hospitality industry and culinary arts right here at DMACC. We’re here to help you have a real-life, hands-on educational experience.

Start on the road to your life’s calling in three easy steps:

1. Complete an application
2. Satisfy the assessment requirement
3. Attend any required information/registration session

Students can start their course work in either the Fall or Spring semesters.

Plan to visit our campus
Make plans to visit our DMACC Ankeny Campus. Call the DMACC tour line today to schedule a personal tour and specialized information session, 515-964-7100 or 800-362-2127, Ext. 7100.

Graduation Requirements
To earn a Culinary Arts AAS degree or diploma, you must complete all outlined course work and maintain a 2.0 grade-point average.

Culinary Arts Courses

Course Number	Course Name	Credits
Term 1: Select 1 Course From Option 1
HCM100	Sanitation and Safety	2
HCM104	Sanitation and Equipment Lab	1
HCM143	Food Preparation I	3
HCM144	Food Preparation I Lab	3
HCM320	Intro to Hospitality Industry	2
BUS112	Business Math Opt1	3
MAT772	Applied Math Opt1	3
——	Any MAT or BUS course listed as AAS Core Opt1	3
Term 2: Select 1 Course From Option 2
HCM110	Baking	2
HCM200	Dining Room Service	2
HCM152	Food Preparation II	2
HCM153	Food Preparation II Lab	2
HCM231	Nutrition	2
HCM240	Menu Planning & Design	2
COM703	Communication Skills Opt2	3
——	Any ENG course listed as AAS Core Opt2	3
Term 3
HCM270	Garde Manger	2
HCM510	Work Experience	3
MGT145	Human Relations in Business	3
Total credits required to complete the diploma		37
Term 4: Select 1 Course From Option 3
HCM172	International Cuisine Lab I	3
HCM173	International Cuisine	2
HCM210	Dining Management	2
HCM250	Purchasing	2
HCM167	Culinary Skill Development	3
SPC101	Fundamentals of Oral Communication Opt3	3
——	Any SPC course designated as Core Opt3	3
Term 5
SDV153	Pre Employment Strategies	2
HCM175	International Cuisine Lab II	3
HCM124	Advanced Baking/Buffet Decorating	2
HCM169	Culinary Cuisine Lab	4
HCM168	Advanced Culinary Cuisine	2
HCM300	Beverage Management	2
Total credits required to complete the AAS degree		67