Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

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Upon completion of this program, graduates will:

  • identify and list challenges to effective organizational management.
  • describe and articulate wine culture and perform food and wine pairing.
  • develop a business plan that is agile and appropriate for the business and the market, which includes appropriate integration of the key financial statements and how the financial statements interrelate.
  • define and articulate the professional values of the culinary profession including the standards for presenting themselves to employers in a professional manner, personal commitments to respect co-workers, employers, and equipment, well-defined career goals, and the value of lifelong professional development.
  • demonstrate professional leadership skills, including the ability to define professional ethics, supervision skills, and a plan for professional growth within the culinary field

Program Courses

Program Electives

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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.