Course Listing

Culinary Management
Bachelor of Science
Published January 1, 0001

Student Learning Outcomes

See 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 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.