Hospitality Food & Beverage Management

Course Listing

Hospitality Food & Beverage Management
Bachelor of Arts
Published June 1, 2016

Student Learning Outcomes

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Program Courses


BC3334 Legal Issues & Ethics for Culinarians
BC3338 Catering & Event Management
BC3344 Foodservice Financial Management
BC3340 Innovation & Entrepreneurship
BC3346 Facilities Management & Design
BC4330 Foodservice Technology & Information
BC4332 Quality Service Management & Training
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
CU2325 Food & Beverage Operations Management
CU2348 Asian Cuisine
CU2351 Sustainable Purchasing & Controlling Costs
CU2601 Garde Manger
CU2610 À La Carte
ELFB100 Elective I for Food & Beverage Management
ELFB200 Elective II for Food & Beverage Management
ELFB300 Elective III for Food & Beverage Management
FB2300 Merchandising in Foodservice
FB2310 Beverage Purchasing, Inventory Control & Menu Authoring
FB3350 Fundamentals of Professional Service
FB4330 New World & Emerging Wines
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
GS4313 Spanish I
GS4314 Spanish II
GS4412 Psychology
GS4418 History & Culture of Cuisine
GS4425 General Education Capstone
HM2300 Introduction to the Hospitality Industry
HM3320 Club Operations Management
HM3360 Hospitality Law
HM4305 Sales & Public Relations


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.