Food & Beverage Management

Course Listing

Hospitality Food & Beverage Management
Bachelor of Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/4205 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Present a broad introduction to the many aspects of the hospitality industry using a learner-centered approach to hospitality education
  • Complement food production skills with courses detailing the business of hospitality management
  • Combine skill set and business knowledge that will enhance each graduate's ability to meet the challenges of an increasingly demanding and rapidly changing field
  • Utilize practical experiences in modern kitchens, including simulated situations and real-world production applications in the dining lab
  • Develop graduates to be prepared to seek entry-level hospitality employment with the opportunities for advancement in the hospitality industry
  • Describe the varied employment opportunities available in the hospitality industry
  • Create a business plan
  • Explore, develop, and demonstrate individual management and leadership styles
  • Identify, discuss, and describe wines and spirits
  • Understand liquor history, liability, and controls
  • Recognize the components of event management and contract negotiation
  • Learn the art of customer service
  • Understand the history of food
  • Examine labor laws and employment trends
  • Communicate quality communication, empowerment, and goal setting as a foundation for decision making, team development, and coaching
  • Understand the goal of total product utilization and the importance of controlling cost and tracking income and spending in the modern kitchen

Program Courses

Core Curriculum Requirements
CM226 Catering and Event Management
CM330 Facilities Management and Design
CM337 Foodservice Technology and Information
CM343 Hospitality Marketing
CM345 Quality Service Management and Training
CM348 Legal Issues and Ethics for Culinarians
CM400 Foodservice Financial Management
CUL101 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL121 American Regional Cuisine
CUL132 Management By Menu
CUL139 Latin Cuisine
CUL201 Garde Manger
CUL213 Management, Supervision, and Career Development
CUL240 Sustainable Purchasing and Controlling Costs
CUL244 Asian Cuisine
CUL251 Introduction to Baking Science and Theory
CUL252 Food and Beverage Operations Management
CUL262 A La Carte
CUL420 Exploring Wines and the Culinary Arts
CUL425 Senior Culinary Practicum
CUL473 Senior Project/Capstone
CUL499 Management Externship
FB190 Introduction to Hospitality
FB201 Merchandising in Foodservice
FB210 Fundamentals of Professional Service
FB212 Club Operations Management
FB220 Beverage Purchasing, Inventory Control and Menu Authoring
FB300 Hospitality Law
FB421 Sales and Public Relations
FB482 New World and Exploring Wines
RS221 Introduction to Accounting Principles
RS333 Leadership and Organizational Development
RS341 Human Resource Management
RS410 Innovation and Entrepreneurship
Program Elective
Program Elective

Total Required Core Curriculum Credits 126

General Education Requirements
GE101 Nutrition Science
GE110 English Composition
GE115 Critical Thinking
GE120 College Mathematics
GE140 Speech and Communication
GE150 Natural Science
GE160 Psychology
GE200 Sociology
GE220 World Civilization
GE250 Anthropology
GE260 Research and Technical Writing
GE280 Conversational Spanish I
GE290 Conversational Spanish II
GE490 General Education Capstone

Total Required General Education Credits 54

Total Credits for Graduation 180

Program Electives

SUGGESTED ELECTIVE OPTIONS
CUL200 European Cakes and Tortes
PHG110 Principles of Photography
RS111 Business Law
RS131 Fundamentals of Advertising
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Note: The Art Institute of Indianapolis 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.