Course Listing

Hospitality Food & Beverage 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:
  • Demonstrate customer service skills and professional and ethical conduct meeting industry standards.
  • Demonstrate customer service principles to marketing, merchandising, sales and beverage management.
  • Demonstrate the ability to analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability.
  • Demonstrate the ability to utilize the principles of purchasing and inventory control.
  • Demonstrate the ability to create a business plan for a food service outlet or hospitality company.
  • Demonstrate the ability to apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.

See ge.artinstitutes.edu/programoffering/3932 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
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
CM4412 Senior Project – Capstone
CM4420 Exploring Wines & the Culinary Arts
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
CUL1145 Management by Menu
CUL1146 Garde Manger
CUL1200 Sustainable Purchasing & Controlling Costs
CUL2214 Asian Cuisine
CUL2225 Latin Cuisine
CUL2227 Food & Beverage Operations Management
CUL2301 À La Carte
FB1102 Introduction to Hospitality
FB2200 Beverage Purchasing, Inventory, Control & Menu Authoring
FB2212 Merchandising in Foodservice
FB3300 Fundamentals of Professional Service
FB3315 Hospitality Law
FB3318 Sales & Public Relations
FB4407 Club Operations Management
FB4409 New World & Emerging Wines
Elective 1*
Elective 2*

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

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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.