Food & Beverage Management

Course Listing

Hospitality Food & Beverage Management
Bachelor of Arts
Published June 1, 2016

Student Learning Outcomes

See for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Create a business plan for a food service outlet or hospitality company.
  • Apply customer service principles to marketing, merchandising and hospitality business development.
  • Execute culinary and front of house skills.
  • Understand the interrelation of different hospitality industry venues and how they are managed.

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
CU235 Asian Cuisine
CU240 A la Carte
CU249 Sustainable Purchasing and Controlling Costs
CU255 Food and Beverage Operations Management
CU315 Human Resources and Management
CU320 Foodservice Technology
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
CU421 Sales and Public Relations
CU447 Exploring Wines and the Culinary Arts
CU460 Innovation and Entrepreneurship
CU482 New World Wines and Emerging Regions
CU485 Senior Practicum
CU492 Legal Issues
CU497 Senior Capstone/Portfolio
ENG100 English I**
FB190 Introduction to Hospitality
FB201 Merchandising in Foodservice
FB210 Fundamentals of Professional Service
FB212 Club Operations Management
FB220 Beverage Purchasing, Inventory, Control and Menu Authoring
FB300 Hospitality Law
FB450 Hospitality Externship
GE490 General Education Capstone**
HUM101 Critical Thinking**
HUM102 Philosophy and Ethics**
MAT104 College Algebra
SCI156 Nutritional Science**

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

Program Electives
Choose three from:

CU309 Etiquette for Today’s Professional
CU480 Viticulture and Vinification I
CU326 Catering Operations
FB330 Fundamentals of Bar Operations and Mixology
CU345 Introduction to Accounting
FB481 Old World Wines

Total Quarter Credits 180

Program Electives

Print course listing

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.