Course ListingCulinary Management
Bachelor of Science
Published June 1, 2016
Student Learning Outcomes
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
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.