Culinary Management

Course Listing

Culinary Management
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/4060 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Describe and perform business and operational tasks related to the culinary industry such as food and beverage purchasing, cost control, quality control, staff management, and marketing
  • Demonstrate proficiency with accounting and financial management needs of the culinary industry
  • Develop strong leadership and managerial skills
  • Demonstrate a variety of cooking techniques that meet industry standards
  • Analyze and plan for various dining room service needs including the execution of a food buffet
  • Complete a business plan for a 100 seat restaurant and two catered events

Program Courses

Total Credit Hours: 90
Program-Specific Credits: 66


• CU1003 Concepts and Theories of Culinary Techniques
• CU1016 American Regional Cuisine
• CU1036 Fundamentals of Classical Techniques
• CU1046 Introduction to Baking and Pastry Techniques
• CU1123 Menu Management
• CU1163 Latin Cuisine
• CU2006 Garde Manger
• CU2183 Nutritional Cooking
• CU2293 Food and Beverage Operations
• CU2313 Supervision and Career Development
• CU2403 Sustainable Purchasing & Controlling Costs
• RCM2003 Financial Management
• RCM2033 Computers in the Foodservice Industry
• RCM2043 Human Resources, Law & Ethics
• RCM2053 Marketing & Product Knowledge
• RCM2103 A La Carte & Storeroom Management
• RCM2203 Dining Room & Catering Management
• RCM2263 Capstone

* Minimum of 90 field experience hours for the quarter.

General Education Credits: 24


• MAT100 College Mathematics
• COM101 Oral Communications 
• PSY101 Psychology 
• HUM101 Introduction to Humanities or Humanities Elective 
• ENG104 Composition 
• GE2084 Writing II

Program Electives

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Note: The Art Institute of Charlotte (a campus of South University) reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.