Department of Leadership and Organizational Administration
Location: Ft. Campbell Center, Bldg. 203
Accelerated Culinary Arts undergraduate certificate would in particular serve the Culinary School at Fort Lee, Virginia. The Army has asked Austtin Peay to offer this program at Fort Campbell. The credit-bearing certificate program is for US Army “Food Service” soldiers.
The program would contain a total of four (4) courses, each three credit hours, for a total of 12 credit hours at the 1000 and 2000 level. All four (4) of the courses are already approved courses in the APSU Bulletin (catalog). Three (3) of the courses are common to all of the students, and then the fourth course would be selected from two of the existing APSU’s culinary course electives based on the student’s specialty.
US Army has asked APSU to offer these courses in a four week program (mini-semester). Students will enroll for a 4 week period and take classes every day, Monday through Friday (in essence a course each day of the week) for at least 10 hours a day to achieve the 180 clock hours needed. The Army will be paying all tuition and fees. A new cohort will enter every 4 weeks. The students will be housed at Ft. Campbell. There will be a maximum of 16 students per class. APSU has sufficient equipment and facilities to support the program as well as a number of qualified adjunct faculty to work with the existing APSU culinary faculty. This program would be funded through the US Army Culinary program so students will not have to use their Tuition Assistance.
These college credit bearing courses are a subset of the existing AAS Management Technology – concentration in Restaurant Management, and all of the courses can be applied to the AAS degree if the student wants to continue and earn the AAS.