Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

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• Seek an entry-level skill position in the food service industry

• Identify, establish and maintain safety and sanitation procedures which meet industry quality standards

• Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders

• Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability

• Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards

• Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff

• Create a business plan for a food service outlet or hospitality company

Program Courses

Total Credit Hours: 180
Program-Specific Credits: 132

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
CU2013 European Cuisine
CU2026 A La Carte and Service
CU2163 Capstone
CU2183 Nutritional Cooking
CU2283 Asian Cuisine
CU2293 Food and Beverage Operations
CU2303 Food & Beverage Cost Controls
CU2313 Supervision and Career Development
CU2323 World Cuisine
CU2333 Art Culinaire
CU2403 Sustainable Purchasing & Controlling Costs
CU2603 Quantity Food Production
CU3003 Foodservice Technology and Information
CU3013 Facilities Management and Design
CU3023 Hospitality Marketing
CU3103 Accounting
CU3113 Catering and Event Management
CU3123 Human Resource Management
CU4003 Exploring Wines and the Culinary Arts
CU4013 Foodservice Financial Management
CU4023 Quality Foodservice Management and Training
CU4033 Legal Issues & Ethics for Culinarians
CU4103 Leadership and Organizational Development
CU4113 Senior Culinary Practicum
CU4123 Baccalaureate Capstone
CU4203 Externship II
CU4213 Innovation and Entrepreneurship
CU4223 Global Management and Operations in the Hospitality Industry

* Minimum of 90 field experience hours for the quarter.

General Education Credits: 48

MAT100 College Mathematics
COM101 Oral Communications
PSY101 Psychology
HUM101 Introduction to Humanities
ENG104 Composition
GE2084 Writing II
GE3104 Introduction to Chemistry

Program Electives

Culinary Electives: Select Courses Totaling 12 Credit Hours

CU2353 European Tortes
CU2373 Chocolate, Confections & Centerpieces
CU2366 Advanced Patisserie
CU2346 Artisan Breads
RCM2033 Computers in the Foodservice Industry
Courses from other degree programs may be selected, subject to Academic Director approval, upon request.

General Education Electives:
Humanities/Fine Arts Electives: (Select 2)

ENG307 Twentieth Century Poetry
ENG310 Topics in American Literature
ENG311 Topics in British Literature
ENG312 Women in Literature
GE2024 Art History I
GE3004 Art History II
GE3034 Transformations & Adaptations
GE3054 Myths & Mythology
GE3084 Creative Writing
GE3114 Film Appreciation
GE4014 Survey of World Religions
GE4024 Western Civilization
GE4044 Southern Fiction
GE4064 Spanish

Social/Behavioral Sciences Electives: (Select 1)

SOC101 Sociology
GE2054 Social Psychology
GE3014 Perspectives in Global Economics
GE3074 Principles of American Politics

Natural Sciences/Mathematics Electives: (Select 2)

GE3024 Environmental Science
GE2114 Physics of Light, Sound, and Motion
GE1014 Creative Geometry
MAT102 Statistics

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Note: The Art Institute of Dallas 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.