Course ListingCulinary Management
Bachelor of Science
Published June 1, 2016
Required cooking courses cannot be completed online.
Student Learning Outcomes
See ge.artinstitutes.edu/programoffering/368 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
Upon successful completion of the program, graduates will have the opportunity to:
- 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 CoursesPROGRAM COURSES
BUS221 Introduction to Accounting Principles
BUS404 Innovation & Entrepreneurship
CM303 Quality Customer Service Management
CM312 Hospitality Marketing
CM313 Catering & Events Management
CM321 Legal Issues & Ethics for Culinarians
CM322 Exploring Wines & the Culinary Arts
CM323 Facilities Management & Design
CM325 Foodservice Technology & Information
CM402 Management Internship
CM411 Senior Culinary Practicum
CM412 Global Management & Operating in the Hospitality Industry
CM413 Foodservice Financial Management
CM430 Senior Capstone
CUL107 Concepts & Theories of Culinary Techniques
CUL110 Fundamentals of Classical Techniques
CUL115 American Regional Cuisine
CUL128 Introduction to Pastry Techniques & Dessert Artistry
CUL205 Garde Manger
CUL206 Sustainable Purchasing & Controlling Costs
CUL207 Management by Menu
CUL216 Asian Cuisine
CUL218 Management Supervision & Career Development
CUL219 Food & Beverage Operations Management
CUL220 Classical European Cuisines
CUL221 World Cuisines
CUL222 Latin Cuisine
CUL229 Art Culinaire
CUL230 Á la Carte Kitchen & Dining Room Service
Credits Required 118
LIBERAL STUDIES COURSES
BUS302 Leadership & Organizational Development
BUS341 Human Resource Management
COM101 Communication for College & Career Success
COM140 Speech & Communication
ENG110 English Composition
HUM201 Historical & Political Issues
HUM290 Liberal Studies Capstone
MTH105 College Algebra
SCI156 Nutritional Science
Credits Required 30
TOTAL CREDITS REQUIRED FOR GRADUATION 180
Program ElectivesPROGRAM ELECTIVES
Credits Required 9
LIBERAL STUDIES ELECTIVES
Credits Required 32
Note: The Art Institute of Las Vegas 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.