Culinary Management
Course Listing
Culinary ArtsBachelor of Science
Published June 1, 2016
Student Learning Outcomes
Program Courses
Courses in the Program: 132 quarter creditsCL102 Introduction to Baking & Pastry Techniques (6 credits)
CL103 Sustainable Purchasing & Controlling Costs
CL106 Fundamentals of Classical Techniques (6 credits)
CL117 Latin Cuisine (2 credits)
CL118 Foundations of Classical Techniques (2 credits)
CL128 American Regional Cuisine (6 credits)
CL202 Garde Manger (6 credits)
CL203 World Cuisine (2 credits)
CL204 Asian Cuisine (2 credits)
CL209 Classical European Cuisine (2 credits)
CL210 Management, Supervision & Career Development
CL215 Management by Menu
CL220 Food & Beverage Operations Management
CL231 A la Carte (8 credits)
CL237 Capstone/Portfolio
CL301 Art Culinaire
CL330 Facilities Management & Design
CL333 Leadership & Organizational Development
CL337 Foodservice Technology & Information
CL341 Human Resource Management
CL343 Hospitality Marketing
CL345 Quality Service Management & Training
CL348 Legal Issues & Ethics for Culinarians
CL400 Foodservice Financial Management
CL410 Innovation & Entrepreneurship
CL420 Exploring Wines & the Culinary Arts
CL423 Capstone/Portfolio
CL425 Senior Culinary Practicum (6 credits)
CL432 Global Management & Operations in the Hospitality Industry
CL499 Management Externship
Program Electives I-II
General Education: 48 quarter credits
COM105 Public Speaking
EC310 Economics --OR-- General Education Elective
EN101 English I
EN102 English II
EN305 Professional Communication
HU305 Critical Thinking
MT113 Ideas of Mathematics
SC104 Nutrition
SP101 Beginning Spanish Conversation & Culture
General Education Electives I-III
TOTAL CREDITS REQUIRED FOR GRADUATION: 180
Program Electives
Note: The Art Institute of Virginia Beach 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.
