Culinary Management

Course Listing

Culinary Management
Bachelor of Science
Published May 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/194 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Graduates will identify, establish and maintain safety and sanitation procedures which meet industry quality standards.
  • Graduates will demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders.
  • Graduates will demonstrate the ability to analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability.
  • Graduates will demonstrate the ability to prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
  • Graduates will prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards.
  • Graduates will apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.
  • Graduates will create a business plan for a food service outlet or hospitality company.

Program Courses

Program Courses

CUL105 Concepts and Theories of Culinary Techniques (Available on ground only)
CUL106 Fundamentals of Classical Techniques (Available on ground only)
CUL123 American Regional Cuisine (Available on ground only)
CUL142 Latin Cuisine (Available on ground only)
CUL207 Introduction to Baking and Pastry Techniques (Available on ground only)
CUL209 Sustainable Purchasing and Controlling Costs
CUL210 Management, Supervision and Career Development
CUL217 Garde Manger
CUL222 Food and Beverage Operations Management
CUL236 Management by Menu
CUL242 World Cuisine (Available on ground only)
CUL243 Classical European Cuisine (Available on ground only)
CUL244 Asian Cuisine
CUL300 À la Carte Kitchen (Available on ground only)
CUL301 Art Culinaire
CUL305 Hospitality Managerial Accounting
CUL312 Global Management and Operations in the Hospitality Industry
CUL315 Facilities Management and Design
CUL326 Legal Issues and Ethics in Hospitality Management
CUL327 Hospitality Information Systems
CUL411 Event Management
CUL425 Leadership and Organizational Development
CUL427 Quality Service Management and Training
CUL433 Culinary Management Keystone
CUL435 Culinary Management Portfolio
FND154 Fundamentals of Accounting
FND252 Human Resource Management
HRM110 Introduction to the Hospitality Industry & Industry Trends
HRM324 Wine and Spirits Management
HRM333 International Traditions and Protocol
HRM350 Strategic Planning & Marketing
HRM432 Etiquette for Today’s Professional
Program Elective I
Program Elective II
Program Elective III

General Education Courses

ART1000 Introduction to the Visual Arts
BIO2010 Nutrition
COM1010 Introduction to Communications
COM3010 Advanced Communications
ENG1010 Composition and Language
MTH1010 College Math
General Education Elective 1000+ level
General Education Elective 1000+ level
General Education Elective 1000+ level
General Education Elective 2000+ level
General Education Elective 2000+ level
General Education Elective 2000+ level
General Education Elective 3000+ level
General Education Elective 3000+ level
General Education Elective 3000+ level

180 quarter credits required for a Culinary Management Bachelor of Science degree

Program Electives

Program Electives

ADVA328 Public Relations
CUL431 Sales and Public Relations
CUL432 Innovation and Entrepreneurship
FND114 Fundamentals of Media Communication
HRM131 Introduction to Tourism Management
HRM223 Recreation Facilities Management
HRM306 Private Club Management and Operations
HRM309 Resort Management
HRM331 Advanced Beverage Management, Oenology, and Viticulture

Program Electives (The following courses cannot be completed online and can only be fulfilled by having Transfer Credit or Advanced Standing credits Accepted by The Art Institute of Pittsburgh.)

BP223 Artisan Breads and Baking Production (equals 2 program electives)
BP232 Chocolate, Confections and Centerpieces
BP238 European Cakes and Tortes
CUL304 Culinary Internship
CUL319 Advanced Garde Manger
HRM415 Institutional Operations
HRM431 Casino Operations Management
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Note: The Art Institute of Pittsburgh—Online Division 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.