Marine Culinary Management Track
The Marine Technology curriculum is designed to provide a strong theoretical base for employees of the inland marine industry. The program introduces students to basic inland marine principles and concepts by applying contemporary skills in a variety of employment positions based on industry needs. It provides students with a strong foundation of managerial and operational knowledge by using a problem-solving approach in state-of-the-art classroom and work experience environments. It builds leadership, management, communication skills, and professional ethics, which serve as a foundation for future development and career success. The program contains core technical courses and advanced courses in each track to address the employment needs of the domestic market.
61 - 64 Credit Hours
Upon completion of the AAS in Marine Technology degree Marine Culinary Management track, the graduate can:
- Identify the navigable river systems of the United States.
- Discuss the roles of each department operating in a marine company.
- Explain how different modes of transportation collaborate to transport cargo.
- Demonstrate common managerial skills in a food service environment.
- Demonstrate basic business financial management.
- Identify the use, safety, and care of food service tools and equipment
- Use sanitary and safety procedures for food handling and storage.
- ENG 101 - Writing I
Choose one of the following Quantitative Reasoning Courses (3.0 credit hours)
- MAT 146 - Contemporary College Mathematics
- MAT 150 - College Algebra
- MAT 155 - Trigonometry
- MAT 170 - Brief Calculus with Applications
- STA 220 - Statistics
Choose one of the following Heritage/Humanities Courses (3.0 credit hours)
- ART 100 - Introduction to Art
- MUS 100 - Introduction to Music
- REL 130 - Introduction to Religion
- HIS 101 - World Civilization I
- HIS 108 - History of the US through 1865
- HIS 109 - History of the United States Since 1865
Choose one of the following Natural Sciences Courses (3.0 credit hours)
- BIO 112 - Introduction to Biology
- BIO 113 - Introduction to Biology Lab
- BIO 137 - Human Anatomy and Physiology I
- BIO 139 - Human Anatomy and Physiology II
- CHE 120 - Chemistry in Society
- PHY 171 - Applied Physics
- CIT 105 - Introduction to Computers (3.0 Credit Hours)
- BAS 160 - Introduction to Business (3.0 Credit Hours)
Marine Culinary Management Track Courses
- BAS 120 - Personal Finance (3.0 Credit Hours)
- BAS 283 - Principles of Management (3.0 Credit Hours)
- CUL 100
- CUL 200
- CUL 230
- CUL 280
- MRN 208
- Courses chosen to satisfy General Education requirements must be selected from an approved list which may be found in the KCTCS catalog at https://kctcs.edu/Degrees_Training/Catalog/.
- A course used to fulfill one category cannot be used to fulfill another category.
- Transitional courses (courses numbered 001-099) cannot be used to satisfy graduation requirements.