Course Listing

Culinary Management
Bachelor of Science
Published January 1, 0001

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/4242 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

• Seek an entry-level skill position in the food service industry

• Identify, establish and maintain safety and sanitation procedures which meet industry quality standards

• Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders

• Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability

• Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards

• Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff

• Create a business plan for a food service outlet or hospitality company


Program Courses

Total credit hours:180
Program-Specific Credits: 132

  • CU1003 Concepts and Theories of Culinary Techniques
  • CU1016 American Regional Cuisine
  • CU1036 Fundamentals of Classical Techniques
  • CU1046 Introduction to Baking and Pastry Techniques
  • CU1123 Menu Management
  • CU1163 Latin Cuisine
  • CU2006 Garde Manger
  • CU2013 European Cuisine
  • CU2026 A La Carte and Service
  • CU2163 Capstone
  • CU2183 Nutritional Cooking
  • CU2283 Asian Cuisine
  • CU2293 Food and Beverage Operations
  • CU2303 Food & Beverage Cost Controls
  • CU2313 Supervision and Career Development
  • CU2323 World Cuisine
  • CU2333 Art Culinaire
  • CU2403 Sustainable Purchasing & Controlling Costs
  • CU2603 Quantity Food Production
  • CU3003 Foodservice Technology and Information
  • CU3013 Facilities Management and Design
  • CU3023 Hospitality Marketing
  • CU3103 Accounting
  • CU3113 Catering and Event Management
  • CU3123 Human Resource Management
  • CU4003 Exploring Wines and the Culinary Arts
  • CU4013 Foodservice Financial Management
  • CU4023 Quality Foodservice Management and Training
  • CU4033 Legal Issues & Ethics for Culinarians
  • CU4103 Leadership and Organizational Development
  • CU4113 Senior Culinary Practicum
  • CU4123 Baccalaureate Capstone
  • CU4203 Externship II
  • CU4213 Innovation and Entrepreneurship
  • CU4223 Global Management and Operations in the Hospitality Industry
    * Minimum of 90 field experience hours for the quarter

Culinary Electives: Select Courses Totaling 12 Credit Hours

  • CU2353 European Tortes
  • CU2373 Chocolate, Confections & Centerpieces
  • CU2366 Advanced Patisserie
  • CU2346 Artisan Breads 6 credit hours
  • RCM2033 Computers in the Foodservice Industry 3 credit hours
    *Courses from other degree programs may be selected, subject to Academic Director approval, upon request.

General Education Credits: 48

  • MAT100 College Mathematics
  • COM101 Oral Communications
  • PSY101 Psychology
  • HUM101 Introduction to Humanities
  • ENG104 Composition
  • GE2084 Writing II
  • GE3104 Introduction to Chemistry

Humanities/Fine Arts Electives: (Select 2)

  • ENG307 Twentieth Century Poetry
  • ENG310 Topics in American Literature
  • ENG311 Topics in British Literature
  • ENG312 Women in Literature
  • GE2024 Art History I
  • GE3004 Art History II
  • GE3034 Transformations & Adaptations
  • GE3054 Myths & Mythology
  • GE3084 Creative Writing
  • GE3114 Film Appreciation
  • GE4014 Survey of World Religions
  • GE4024 Western Civilization
  • GE4044 Southern Fiction
  • GE4064 Spanish

Social/Behavioral Sciences Electives: (Select 1)

  • SOC101 Sociology
  • GE2054 Social Psychology
  • GE3014 Perspectives in Global Economics
  • GE3074 Principles of American Politics

Natural Sciences/Mathematics Electives: (Select 2)

  • GE3024 Environmental Science
  • GE2114 Physics of Light, Sound, and Motion
  • GE1014 Creative Geometry
  • MAT102 Statistics
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Note: The Art Institute of Raleigh-Durham (a campus of South 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.