Course ListingCulinary Management
Published May 1, 2016
Student Learning Outcomes & Requirements
See ge.artinstitutes.edu/programoffering/3463 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
- Individuals in Event Planning will learn how to evaluate customer needs, identify equipment, services, and menus for the events, how to plan and execute different types of events. They will also gain knowledge of customer behavior, leadership, and managing their own event management firm.
Program CoursesProgram Courses
CUL209 Sustainable Purchasing and Controlling Costs
CUL210 Management, Supervision and Career Development
CUL222 Food and Beverage Operations Management
CUL236 Management by Menu
CUL326 Legal Issues and Ethics in Hospitality Management
CUL411 Event Management
CUL427 Quality Service Management and Training
CUL431 Sales and Public Relations
HRM135 Introduction to Foods, Cooking Production and Preparation Techniques
HRM211 Hotel and Convention Management
HRM321 Elements of Food Display, Plating, and Buffet
HRM324 Wine and Spirits Management
HRM333 International Traditions and Protocol
39 quarter credits required for an Event Management Certificate
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.