Course ListingCulinary Management
Bachelor of Applied Science
Published June 1, 2016
Student Learning Outcomes
See ge.artinstitutes.edu/programoffering/229 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
1. Communication: Graduates demonstrate effective interpersonal relations in a culinary team. In a commercial setting they can read customer needs and create a clear menu; graduates have at least basic fluency in Spanish as well as English; oral communication skills; report-writing skills; and managerial skills.
2. Problem-Solving: Graduates identify and solve problems related to food preparation and menu development; graduates solve problems related to product supply and employee and customer relations.
3. Context: Graduates demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders.
4. Safety and Sanitation: Graduates Identify, establish and maintain safety and sanitation procedures which meet industry quality standards.
5. Finance: Graduates demonstrate the ability to analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability.
6. Cooking and Cuisines: Graduates prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards.
7. Human Resources: Graduates apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.
8. Business Knowledge: Graduates create a business plan for a food service outlet or hospitality company.
9. Professional Awareness: Graduates have an understanding of culinary careers and the structure and culture of the culinary field; they understand professional and ethical behavior in the workplace.
Program CoursesCore Courses
CULB101 Concepts & Theories of Culinary Techniques
CULB102 Management by Menu
CULB103 Fundamentals of Classical Techniques
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine
CULB113 American Regional Cuisine
CULB122 World Cuisine
CULB123 Introduction to Baking and Pastry Techniques
CULB202 Classical European Cuisine
CULB203 Garde Manger
CULB206 Food and Beverage Operations Management
CULB208 Management, Supervision & Career Development
CULB209 Culinary Capstone
CULB212 Asian Cuisine
CULB213 A la Carte Kitchen
CULB222 Art Culinaire
CULB304 Human Resource Management
CULB306 Legal Issues & Ethics for Culinarians
CULB307 Facilities Management & Design
CULB308 Foodservice Technology & Information
CULB311 Exploring Wines & the Culinary Arts
CULB316 Leadership & Organizational Development
CULB318 Hospitality Marketing
CULB338 Foodservice Financial Management
CULB404 Quality Service Management & Training
CULB406 Management Externship
CULB407 Senior Culinary Practicum
CULB408 Innovation & Entrepreneurship
CULB409 Senior Project – Capstone
CULB418 Global Management & Operations in the Hospitality Industry
One Culinary elective chosen from one of these four courses:
BAPB102 European Cakes & Tortes
BAPB202 Advanced Patisserie & Display Cakes
BAPB203 Artisan Breads & Baking Production
BAPB212 Chocolate, Confections & Centerpieces
HM113 Intro to Hospitality Operations
HM224 Catering and Event Planning
General Education Courses
GEN101 English I
GEN102 English II
GEN105 Effective Speaking
GEN150 Mathematical Concepts and Connections
GEN201 Spanish I
GEN202 Spanish II
GEN365 Ethical Issues in Science
GEN399 General Education Capstone
Humanities & Fine Arts 200-Level Elective
Humanities & Fine Arts 300-Level Elective
Physical & Life Science 200-Level Elective
Social Science 200-Level Elective
Social Science 300-Level Elective
TOTAL CREDITS REQUIRED FOR GRADUATION 180
Note: The Illinois Institute of Art - Chicago 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.