Culinary Arts Management

Degree offered: Associate in Applied Science

Credits Required: 61/62 (2017-2018 Academic Year)

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 companies, or other hospitality area of interest.

Program Outcomes

Graduates will be able to

  1. Perform basic kitchen applications.
  2. Demonstrate time management proficiency while producing an industry acceptable product. Obtain the National Restaurant Association ServSafe certification.


Curriculum - 1st Year

First Semester - 16/17 Credits

CIST 100Introduction to Information Tech 3.00
CULA 100Intro to Culinary Arts/Baking I 6.00
CULA 110Sanitation Principles 1.00
MATH 110Mathematics of Business 3.00
MATH 126Statistics 4.00
 TAOC Category Three 
BIOL 110Human Ecology & Heredity 3.00
CHEM 105Principles of Biological Chemistry 3.00
PHYS 110Introduction to Astronomy 3.00
 TAOC Category Four 
WRIT 101English Composition 3.00

Second Semester- 15 Credits

BUSM 112Principles of Management 3.00
CULA 115Prin of Cooking/Baking II 6.00
CULA 125Nutrition and Menu Planning 3.00
LITR 210Concepts of Literature 3.00
WRIT 103Writing For Business/Tech 3.00

Curriculum - 2nd Year

Third Semester - 15 Credits

ACCT 110Financial Accounting 3.00
BUSM 205Business Law 3.00
COMM 110Interpersonal Communication 3.00
CULA 120Advanced Principles of Cooking 6.00

Fourth Semester - 15 Credits

CULA 200Practical Cuisine 6.00
PSYC 105Social Psychology 3.00
SOCI 231Cultural Diversity in American Soci 3.00
 TAOC Category Five (PSYC or SOCI) 
 Select 2 courses from the following (total of 6 credits): 
BUSH 230Event and Media Planning 3.00
BUSM 241Human Resources Management 3.00
BUSM 108Entrepreneurship 3.00
BUSM 115Customer Relationship Management 3.00
BUSM 245Principles of Marketing 3.00

Course Descriptions

CIST 100 - 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

CULA 100 - 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 introduced. 5-2-6

CULA 110 - Sanitation Principles

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

MATH 110 - Mathematics of Business

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

MATH 126 - Statistics

This course is an introduction to a field whose ideas and concepts pervade modern society and whose importance in business, technology, science and research in general is considerable and ever growing. The course consists of three parts, namely, descriptive statistics, probability and inferential statistics. Prerequisite: "C" or better in PREP021, appropriate placement score or high school records. 4-0-4

BIOL 110 - Human Ecology & Heredity

This course studies the interaction of man with his environment. Such topics as overpopulation, pollution, behavior, drugs, and evolution will be discussed in terms of how they affect the well being of man. Resource speakers and field trips will be an integral part of the course. No prior science background is necessary. 3-0-3

CHEM 105 - Principles of Biological Chemistry

This course introduces students to the compounds of carbon and the role that these compounds play in living organisms 3-0-3

PHYS 110 - Introduction to Astronomy

This is an introductory course in the concepts of Astronomy. Emphasis is geared toward the student who wishes to acquire a beginning knowledge of astronomical phenomena. Topics are approached on a qualitative basis by the use of videos, classroom discussions, demonstrations, the World Wide Web, and off-campus activities. 3-0-3

WRIT 101 - English Composition

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.

BUSM 112 - Principles of Management

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)

CULA 115 - 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. Prerequisties: CULA100 and CULA110. 5-2-6

CULA 125 - 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. 3-0-3

LITR 210 - Concepts of Literature

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. Prerequisite: WRIT101 or permission of the department.

WRIT 103 - 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

ACCT 110 - Financial Accounting

The accounting cycle in various types of enterprises is examined. Included is the practical application of the principles learned. 3-0-3

BUSM 205 - Business Law

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

COMM 110 - Interpersonal Communication

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, verbal and nonverbal communication. Emphasis will be placed on building effective and ethical interpersonal relations in an intercultural context utilizing various media. 3-0-3

CULA 120 - 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. Prerequisite: CULA115. 5-2-6

CULA 200 - Practical Cuisine

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 Prerequisite: CULA120.

PSYC 105 - Social Psychology

This is the study of the individual’s interaction with his/her environment. Culture; socialization processes; attitudes; values; roles; and communication will be investigated as well as other factors, which influence personality development. 3-0-3

SOCI 231 - 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

BUSH 230 - Event and Media Planning

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. 3-0-3

BUSM 241 - 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.

BUSM 108 - Entrepreneurship

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

BUSM 115 - 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

BUSM 245 - Principles of Marketing

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