Culinary Arts Management
Degree offered: Associate in Applied Science
Credits required: 61
Considered a high demand occupation by labor and industry, the Culinary Arts Management program combines the skills of culinary arts with business management. The program is designed for those interested in food service supervision or management. Culinary classes are in depth and include principles of kitchen functions, culinary calculations, and food preparation techniques in a fully equipped commercial foods kitchen. The program also includes ServSafe certification training, a must for every manager.
In addition, business classes such as Business Law, Entrepreneurship, Managerial Accounting, and Human Resource Management provide students with the necessary background in management. Upon completion of this program, students will be prepared for entry-level management or for advancement within their current food service employment. The program prepares students for careers such as assistant manager, caterer, food service inspector, assistant chef, or manager in a restaurant, institution, food management company or other hospitality area of interest.
Click below to view the crosswalk (transition of program courses from an old program to a current program):
2010 - 2011 Culinary Arts Management AAS
Curriculum - 1st Year
First Semester - 16 Credits
Introduction to Information Tech
A computer course designed to introduce students to personal computers. Topics include basic concepts of computer operations, storage media, software categories, Windows operating system, computer communication devices, and Internet. The course also includes introduction to Microsoft Word, Excel, Access, and PowerPoint. 3-0-3
Intro to Culinary Arts/Baking I
This course provides an introduction to working in a commercial foods kitchen including safety principles; operation; care and cleaning of tools and equipment; basic food handling; and receiving and storage techniques. Baking and basic food preparation principles are covered with an emphasis on measurement and culinary calculations, following recipes, ingredient characteristics and integration. Customer service techniques are introduces.
This course examines sanitation principles and practices for the commercial foods kitchen. Students will apply the principles learned here to all other laboratory or intern settings. 1-0-1
The first part of the course reviews the mathematics fundamental not only to employment in business but also to intelligent participation in consumer life. Topics to be reviewed include fractions and decimals; ratio and proportion; units of measurement; and percentage. The second part of the course is devoted to business applications. Topics include trade and cash discounts; markup; simple interest; payroll; sales and property tax; and elementary statistical notions. 3-0-3
The functional approach to algebra is stressed with attention to the properties of the real number system; linear functions and equations; exponents; radicals; functions; systems of equations; complex numbers; and quadratic equations. Additional topics may be added at the discretion of the instructor Prerequisite: Placement testing; successful completion of DEVS020 Improvement of Math Skills and DEVS021 Fundamentals of Algebra if required; permission of the Division Director.(3-0-3)
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Students will practice expository writing and learn the academic form of the essay and research paper. Students will focus on the development of an academically sound and challenging thesis and resulting essay. The mechanics of writing will be reviewed as needed. 3-0-3 Pre-requisite: Placement testing; successful completion of DEVS012 Reading and DEVS015 Introduction to College Writing if required, permission of the Division Director.
Second Semester- 15 Credits
This course provides an introduction to the roles and responsibilities of current day managers. It focuses on the basic functions of the management process - Planning, Organizing, Leading, and Controlling and on the application of these functions through case study application. (3-0-3)
Prin of Cooking/Baking II
This course covers preparation of leading, small and specialty sauces; soups; stocks; pasta; rice; potatoe; salads; and vegetables. Additional baking principles are covered.
Nutrition and Menu Planning
This course provides an introduction into the science of nutrition and its relationship to food preparation and menu planning. Students will explore foods and their nutrients; the human digestive system; and the role food preparation techniques have in the preservation of nutrients. Students will also explore and plan menus for special diet requirements.
This course introduces students to the three major forms of literary expression: fiction, poetry, and drama. Significant works from each form will be analyzed to reveal creative techniques, how they represent an author’s time, and how they reflect today’s human condition.
Writing For Business/Tech
Designed to train the student in effective writing, this course aims to increase the student’s ability to write with unity, coherence, and logic. It provides additional study and practice in writing letters, proposals, manuals, and reports of a business or technical nature as well as in professional and contemporary research methods. Prerequisite: WRIT101 3-0-3
Curriculum - 2nd Year
Third Semester - 15 Credits
The accounting cycle in various types of enterprises is examined. Included is the practical application of the principles learned. 3-0-3
The principles of law are applied to business action including contracts, negotiable instruments, personal property, sales, real property, mortgages, leases, bankruptcy, and business torts. 3-0-3
Provides an introduction to the communication process that occurs between people. Students will gain the knowledge and skills necessary to develop, maintain, and evaluate dyadic relationships through language, perception, self-disclosure, listening and nonverbal communication. Emphasis will be placed on building effective interpersonal relations in a business environment. 3-0-3
Advanced Principles of Cooking
Preparation of meats, fish, shellfish, and poultry utilizing dry and moist heat cooking methods will be emphasized. Topics include basic cutting and trimming of subprimal cuts of beef and pork; disjointing and de-boning of chicken; shellfish pre-preparation; and pre-preparation of foods for the various cooking techniques. Prerequisites: CULA100, CULA110 5-2-6
Fourth Semester - 15 Credits
Food preparation with emphasis placed on restaurant operations, menu planning and execution of meals, time management, costing and recipe development for special requests. Critical thinking, communication, leadership and customer service skills are incorporated into this course. 5-2-6
Cultural Diversity in American Soci
As reflected in the cultural diversity of the American society, this course examines issues of race, ethnicity, gender/gender roles, social class and sexuality in America from a sociological perspective within both the historical and contemporary context. This course also provides students with the opportunity to engage in a process of systematic self-examination so as to identify both their personal belief system on these topics as well as to explore their impact on the student's sense of identity. 3-0-3
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Select 2 courses from the following (total of 6 credits):
Human Resources Management
This course provides both the theoretical and the practical aspects of Human Resource Management (HRM). It is based upon the concept that there is an increasing demand for a more skilled and better-motivated workforce. Also stressed are the changing roles of government, legal requirements, and intensifying foreign competition at play in HRM.
Customer Relationship Management
The course covers the various theories of customer relationship management, customer management techniques, and how to interpret trends in relationship building, including socioeconomic and demographic changes. The course content also includes the elements of and potential impact of an effective two-way communication. 3-0-3
This course introduces students to special event planning processes and techniques. Emphasis is on successful planning, organizing, identifying sponsors, marketing, implementing, and evaluating large scale events.
The four P’s of the marketing mix, product, place, promotion, and price, are studied and applied to current market issues. The concepts and techniques used in product development, pricing tactics, promoting a product, and in choosing a distribution channel are outlined. Some of the quantitative aspects of marketing analysis are covered. 3-0-3
This course explores the challenges and problems of small business operations including business plans and funding, forms and records, financial problems, ordering and inventory, layout of equipment and offices, methods of improving business, and employer employee relations. 3-0-3