Culinary Management

Course Listing

Culinary Management
Bachelor of Arts
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

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  • Cook and present various ethnic cuisines professionally.
  • Manage restaurant finances and develop a detailed business plan addressing key finances and marketing.
  • Demonstrate professional leadership skills in a culinary environment.
  • Design menus and use the menu as a marketing tool.
  • Identify and explain global business and organizational leadership models.

Program Courses

COM201 Effective Speaking**
COM291 Non-Fiction Writing**
CU100 Fundamentals of Classical Techniques
CU110 Culinary Theory and Concepts
CU124 Introduction to Baking and Pastry Techniques
CU130 American Regional Cuisine
CU135 Latin Cuisine
CU165 Kitchen Management and Career Development
CU201 Garde Manger
CU225 Management by Menu
CU234 Classical European Cuisine
CU235 Asian Cuisine
CU236 World Cuisine
CU240 A la Carte
CU249 Sustainable Purchasing and Controlling Costs
CU255 Food and Beverage Operations Management
CU260 Culinary Capstone
CU271 Art Culinaire
CU315 Human Resources and Management
CU320 Foodservice Technology
CU345 Introduction to Accounting
CU347 Facilities Management and Design
CU357 Hospitality Marketing
CU370 Leadership and Organizational Development
CU380 Financial Management
CU403 Quality Service Management and Training
CU410 Catering and Event Management
CU447 Exploring Wines and the Culinary Arts
CU450 Management Externship
CU460 Innovation and Entrepreneurship
CU485 Senior Practicum
CU490 Global Management and Operations
CU492 Legal Issues
CU497 Senior Capstone/Portfolio
ENG100 English I**
GE490 General Education Capstone**
HUM101 Critical Thinking**
HUM102 Philosophy and Ethics**
HUM201 Spanish I**
MAT104 College Algebra**
SCI156 Nutritional Science**

Culinary Electives
Choose four from:

CU309 Etiquette for Today’s Professional
CU480 Viticulture and Vinification I
CU325 Advanced Menu Design
CU481 Viticulture and Vinification II
CU326 Catering Operations
CU482 New World Wines and Emerging Regions
CU412 Senior Living and Special Needs
FB210 Fundamentals of Professional Service
CU421 Sales and Public Relations
FB330 Fundamentals of Bar Operations and Mixology

Social/Behavioral Science Elective** 4
Science Elective** 4
Humanities/Fine Arts Elective or Social/Behavioral Science Elective**4
Math/Computer Science or Science Elective** 4
English/Communications Elective** 4

Total Quarter Credits 180

Program Electives

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Note: The Art Institute of Phoenix 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.