Culinary Management
Course Listing
Culinary ManagementBachelor of Science
Published June 1, 2016
Student Learning Outcomes
See ge.artinstitutes.edu/programoffering/513 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
- Be prepared to seek entry-level skill position in the food service industry
- 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 COURSESBUS221 Introduction to Accounting Principles
BUS404 Innovation & Entrepreneurship
CM303 Quality Customer Service Management
CM312 Hospitality Marketing
CM313 Catering & Events Management
CM321 Legal Issues & Ethics for Culinarians
CM322 Exploring Wines & the Culinary Arts
CM323 Facilities Management & Design
CM325 Foodservice Technology & Information
CM402 Management Internship
CM411 Senior Culinary Practicum
CM412 Global Management & Operating in the Hospitality Industry
CM413 Foodservice Financial Management
CM430 Senior Capstone
CUL107 Concepts & Theories of Culinary Techniques
CUL110 Fundamentals of Classical Techniques
CUL115 American Regional Cuisine
CUL128 Introduction to Pastry Techniques & Dessert Artistry
CUL205 Garde Manger
CUL206 Sustainable Purchasing & Controlling Costs
CUL207 Management by Menu
CUL216 Asian Cuisine
CUL218 Management Supervision & Career Development
CUL219 Food & Beverage Operations Management
CUL220 Classical European Cuisines
CUL221 World Cuisines
CUL222 Latin Cuisine
CUL229 Art Culinaire
CUL230 Á la Carte Kitchen & Dining Room Service
CUL233 Capstone/Portfolio
Credits Required 118
LIBERAL STUDIES COURSES
BUS302 Leadership & Organizational Development
BUS341 Human Resource Management
COM101 Communication for College & Career Success
COM140 Speech & Communication
ENG110 English Composition
HUM201 Historical & Political Issues
HUM290 Liberal Studies Capstone
MTH105 College Algebra
SCI156 Nutritional Science
Credits Required 30
TOTAL CREDITS REQUIRED FOR GRADUATION 180
Program Electives
PROGRAM ELECTIVESCredits Required 9
LIBERAL STUDIES ELECTIVES
Credits Required 32
Note: The Art Institute of Las Vegas 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.