Culinary Management

Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

Program Objectives

  • Understand fundamental concepts, skills, and techniques involved in basic cookery by preparing stocks, glazes, and a variety of classical and contemporary sauces and products
  • Demonstrate proficiency in all basic cooking techniques and skills
  • Demonstrate the total product utilization concept
  • Describe and explain the proper handling and storage of food and sundry products along with proper sanitation and safety procedures and principles
  • Accurately follow any given recipe and achieve the specified desired outcome
  • Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention in baked goods and pastries
  • Prepare a variety of baked goods, desserts and confectionaries, and demonstrate decorating, plating and display techniques
  • Identify primal, sub-primal, and market cuts of meat, poultry and seafood
  • Discuss current developments and trends in the food service industry
  • Fabricate seafood and meats into market cuts while preparing traditional, regional, ethnic, classical and contemporary hot and cold appetizers, salads and entrées
  • Describe the varied employment opportunities available in the food service industry
  • Create a business plan
  • Explore, develop, and demonstrate individual management and leadership styles
  • Identify, discuss, and describe wines and spirits
  • Understand liquor history, liability, and controls
  • Recognize the components of event management and contract negotiation
  • Learn the art of customer service
  • Understand the history of food
  • Examine labor laws and employment trends
  • Demonstrate quality communication, empowerment, and goal setting as the foundation for decision making, team development, and coaching
  • Understand the goal of total product utilization and the importance of controlling cost and tracking income and spending in the modern kitchen

See ge.artinstitutes.edu/programoffering/542 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Program Courses

CORE COURSES

CU0015PF Portfolio Foundations Culinary Arts
CU10000 Culinary/Business Math
CU10111Application and Use of Culinary Equipment & Sanitation
CU10121 Culinary Skills I
CU10210 Introduction to Baking
CU10240 Culinary Skills II
CU10250 Nutrition
CU10311 Hors d’oeuvres & Appetizers
CU10330 Introduction to Pastry
CU10340 American Regional Cuisine
CU10411 Charcuterie
CU10420 World Cuisine
CU10430 Desserts, Plating and Presentation
CU20510 Classical European Cuisine
CU20520 Dining Room Operations
CU20530 Management, Supervision, and Career Development
CU20610 A La Carte Operations
CU20620 Current Cuisine
CU20631 Sustainable Purchasing and Cost Control
CU20710 Food & Beverage Operations Management
CU20720 Management by Menu
CU20730 Facilities & Design
CU20810 Principles of Culinary Marketing
CU20820 Restaurant Exploration
CU30910 Management Tools & Techniques
CU30920 Hospitality Personnel Management
CU31010 Quick Service Food Operations
CU31020 Event Management
CU31030 Wine & Spirits
CU41110 Dining Room Supervisory Operations
CU41120 Leadership in the Food Service Industry
CU41130 Culinary/Pastry Fellowship
CU41210 Advanced a la Carte
CU41220 Advanced Current Cuisine
CU41230 Culinary Portfolio
CU41240 Customer Service
IN20530CU Internship I
IN20640CU Internship II
IN41200CU Internship III (Supervisory)

GENERAL EDUCATION

GE10110 English Composition I
GE10210 English Composition II
GE10220 College Math
GE10240 Visual Culture of Food
GE10310 World Literature
GE10320 Effective Speaking
GE10410 Introduction to Psychology
GE10430 Environmental Science
GE20510 Ethics
GE20540 United States History: Early Period
GE20550 United States History: 20th Century
GE20570 Western Civilization: Reformation to WWII
GE20580 Economics
GE20610 Theatre Appreciation OR
GE20710 Aesthetics
GE30910 Theories of Communication
GE30920 Logic OR
GE30950 Music Appreciation
LS10110 Computer Science
LS20510 Career Development
LS20620 Business Law
LS31010 Accounting

Total credits needed to graduate: 180



Program Electives

General Education Elective List A (Select 1):

GE20530 Sociology
GE20560 Western Civilization: Ancient to Renaissance

General Education Elective List B (Select 1):

GE30930 Issues in American Society
GE30940 Literature & Culture
Print course listing

Note: The Art Institute of Philadelphia 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.