Culinary Management

Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/2334 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Upon successful completion of the program, graduates will have the opportunity to:

  • 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

PROGRAM COURSES

RS092 College Success
CM3305 Facilities Management & Design
CM3306 Foodservice Technology & Information
CM3315 Hospitality Marketing
CM3316 Legal Issues & Ethics for Culinarians
CM3317 Introduction to Accounting
CM3319 Leadership & Organizational Development
CM3320 Foodservice Financial Management
CM3322 Human Resource Management
CM3324 Catering & Event Management
CM4400 Management Externship
CM4404 Quality Service Management & Training
CM4405 Senior Culinary Practicum
CM4410 Innovation & Entrepreneurship
CM4415 Global Management & Operations in the Hospitality Industry
CM4420 Exploring Wines & the Culinary Arts
CM4500 Senior Project – Capstone
CUL1105 Concepts & Theories of Culinary Techniques
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1124 Management, Supervision & Career Development
CUL1126 Introduction to Pastry Techniques & Artistry
CUL1143 World Cuisine
CUL1145 Management by Menu
CUL1146 Garde Manger
CUL1200 Sustainable Purchasing & Controlling Costs
CUL2214 Asian Cuisine
CUL2216 Classical European Cuisines
CUL2225 Latin Cuisine
CUL2227 Food & Beverage Operations Management
CUL2301 À La Carte
CUL2303 Capstone
CUL2304 Art Culinaire
Elective 1*
Elective 2*
Elective 3*

GENERAL EDUCATION COURSES AND ELECTIVES

HU110 College English
HU111 Effective Speaking
HU130 Visual Language & Culture
MS135 Nutrition Science
Humanities Art Requirement – Upper-Division
Humanities Requirement – Upper-Division
Humanities Writing Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
Mathematics Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement – Upper-Division

TOTAL CREDITS REQUIRED FOR GRADUATION 180

Program Electives

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Note: The Art Institute of California—Hollywood(a campus of Argosy University) 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.