Culinary Management

Course Listing

Culinary Management
Bachelor of Applied Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

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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 Courses

Program Electives

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Note: The Art Institute of Fort Lauderdale 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.