Culinary Management

Course Listing

Culinary Management
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/489 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

CUL102 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL132 Management by Menu
CUL137 Sustainable Purchasing and Controlling Costs
CUL141 American Regional Cuisine
CUL152 Latin Cuisine
CUL201 Garde Manger
CUL215 Management, Supervision and Career Development
CUL252 Food and Beverage Operations Management
CUL261 À La Carte Kitchen
CUL272 Capstone
CUL310 Human Resource Management
CUL350 Catering and Event Management
CUL360 Quality Service Management and Training
CUL410 Foodservice Financial Management
Program Elective

General Education Courses

ENGL1301 English Composition
HECO1322 Nutrition
MATH1310 College Mathematics
PSYC2301 General Psychology
SPCH1315 Public Speaking

Program Electives

Humanities History Elective (choose one):

ARTS1303 Art History I
ARTS1304 Art History II
HIST1301 U.S. History I
HIST1302 U.S. History II
HIST2321 World Civilizations I
HIST2322 World Civilizations II

Cooking Elective (choose two):

CUL244 Asian Cuisine
CUL343 Classical European Cuisines
CUL345 World Cuisine

TOTAL CREDITS REQUIRED FOR GRADUATION 90

Print course listing

Note: The Art Institute of Houston 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.