Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

See for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses


CL102 Introduction to Baking & Pastry
CL103 Sustainable Purchasing & Controlling Costs
CL106 Fundamentals of Classical Techniques
CL117 Latin Cuisine
CL118 Foundations of Classical Techniques
CL128 American Regional Cuisine
CL203 World Cuisine
CL209 Classical European Cuisine
CL202 Garde Manger
CL204 Asian Cuisine
CL210 Management, Supervision & Career Development
CL215 Management by Menu
CL220 Food & Beverage Operations Management
CL231 A La Carte
CL237 Capstone/Portfolio
CL301 Art Culinaire
CL330 Facilities Management & Design
CL333 Leadership & Organizational Development
CL337 Foodservice Technology & Information
CL341 Human Resource Management
CL343 Hospitality Marketing
CL348 Legal Issues & Ethics for Culinarians
CL400 Foodservice Financial Management
CL420 Exploring Wines & the Culinary Arts
CL345 Quality Service Management & Training
CL410 Innovation & Entrepreneurship
CL423 Capstone/Portfolio
CL425 Senior Culinary Practicum
CL432 Global Management & Operations in the Hospitality Industry
CL499 Management Externship


COM105 Public Speaking
MT113 Ideas of Mathematics
SC104 Nutrition
EN101 English I
EN102 English II
EN305 Professional Communications
HU305 Critical Thinking
SP101 Beginning Spanish Conversation & Culture
EC310 Economics or General Education Elective

Total credits required for graduation: 180

Program Electives


Two Program Elective Courses


Four General Elective Courses
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Note: The Art Institute of Tennessee 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.