Culinary Management

Course Listing

Culinary Management
Bachelor of Arts
Published June 1, 2016

Student Learning Outcomes

See for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses


BC3334 Legal Issues & Ethics for Culinarians
BC3338 Catering & Event Management
BC3340 Innovation & Entrepreneurship
BC3342 Global Management & Operations in the Hospitality Industry
BC3344 Foodservice Financial Management
BC3346 Facilities Management & Design
BC4330 Foodservice Technology & Information
BC4332 Quality Service Management & Training
BC4333 Introduction to Accounting
BC4337 Exploring Wines & the Culinary Arts
BC4339 Human Resource Management
BC4345 Hospitality Marketing
BC4346 Leadership & Organizational Development
BC4350 Management Externship
BC4445 Senior Culinary Practicum
BC4650 Senior Project – Capstone
CU1303 Concepts & Theories of Culinary Techniques
CU1315 Latin Cuisine
CU1350 Management, Supervision & Career Development
CU1602 American Regional Cuisine
CU1610 Fundamentals of Classical Techniques
CU1615 Introduction to Baking & Pastry Techniques
CU2300 Management by Menu
CU2310 Capstone
CU2322 World Cuisine
CU2325 Food & Beverage Operations Management
CU2330 Classical European Cuisine
CU2348 Asian Cuisine
CU2351 Sustainable Purchasing & Controlling Costs
CU2601 Garde Manger
CU2610 Á La Carte
CU2636 Art Culinaire
ELBC100 Elective I for Culinary Management
ELBC200 Elective II for Culinary Management
ELBC300 Elective III for Culinary Management
ELBC400 Elective IV for Culinary Management
GS1402 Critical Thinking
GS1403 English Composition I
GS1405 Western Civilization to 1600
GS2403 Quantitative Reasoning
GS2405 Sociology
GS2406 Speech
GS2420 Nutrition Science
GS3407 English Composition II
GS3408 Fundamentals of Statistics
GS4412 Psychology
GS4313 Spanish I
GS4314 Spanish II
GS4418 History & Culture of Cuisine
GS4425 General Education Capstone


Program Electives

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Note: The Art Institute of Colorado 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.