Culinary Managemet

Course Listing

Culinary Management
Certificate
Published January 1, 0001

Student Learning Outcomes

Program Objectives

Individuals in Event Planning will learn how to evaluate customer needs, identify equipment, services, and menus for the events, how to plan and execute different types of events. They will also gain knowledge of customer behavior, leadership, and managing their own event management firm.

See ge.artinstitutes.edu/programoffering/3433 for complete Gainful employment information for this degree.

Program Courses

Program Courses

CUL209 Sustainable Purchasing and Controlling Costs
CUL210 Management, Supervision and Career Development
CUL222 Food and Beverage Operations Management
CUL236 Management by Menu
CUL326 Legal Issues and Ethics in Hospitality Management
CUL411 Event Management
CUL427 Quality Service Management and Training
CUL431 Sales and Public Relations
HRM135 Introduction to Foods, Cooking Production and Preparation Techniques
HRM211 Hotel and Convention Management
HRM321 Elements of Food Display, Plating, and Buffet
HRM324 Wine and Spirits Management
HRM333 International Traditions and Protocol

Total credits required to graduate: 39

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Note: The Art Institute of Pittsburgh 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.