Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

Student Learning Outcomes

Upon successful completion of the program, graduates will have the opportunity to:
  • 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.

See ge.artinstitutes.edu/programoffering/354 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

PROGRAM COURSES

RS092 College Success
CM3305 Facilities Management & Design
CM3306 Foodservice Technology & Information
CM3315 Hospitality Marketing
CM3316 Legal Issues & Ethics for Culinarians
CM3317 Introduction to Accounting
CM3319 Leadership & Organizational Development
CM3320 Foodservice Financial Management
CM3322 Human Resource Management
CM3324 Catering & Event Management
CM4400 Management Externship
CM4404 Quality Service Management & Training
CM4405 Senior Culinary Practicum
CM4410 Innovation & Entrepreneurship
CM4415 Global Management & Operations in the Hospitality Industry
CM4420 Exploring Wines & the Culinary Arts
CM4500 Senior Project – Capstone
CUL1105 Concepts & Theories of Culinary Techniques
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1124 Management, Supervision & Career Development
CUL1126 Introduction to Pastry Techniques & Artistry
CUL1143 World Cuisine
CUL1145 Management by Menu
CUL1146 Garde Manger
CUL1200 Sustainable Purchasing & Controlling Costs
CUL2214 Asian Cuisine
CUL2216 Classical European Cuisines
CUL2225 Latin Cuisine
CUL2227 Food & Beverage Operations Management
CUL2301 À La Carte
CUL2303 Capstone
CUL2304 Art Culinaire
Elective 1*
Elective 2*
Elective 3*

GENERAL EDUCATION COURSES AND ELECTIVES

HU110 College English
HU111 Effective Speaking
HU130 Visual Language & Culture
MS135 Nutrition Science
Humanities Art Requirement – Upper-Division
Humanities Requirement – Upper-Division
Humanities Writing Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
Mathematics Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement – Upper-Division

TOTAL CREDITS REQUIRED FOR GRADUATION 180

Program Electives

Print course listing

Note: The Art Institute of California—Orange County (a campus of Argosy University) 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.