Course Listing

Culinary Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/1584 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 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.