viewing

2015-16 College Catalog

Online Catalog

Culinary Management - A.A.S. Degree (Career)

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

The culinary management degree is designed for students to develop skills within the field of culinary arts along with essential supervisory and management skills necessary to operate a kitchen facility or other related foodservice business. Students will matriculate through courses related to food production, sanitation and safety, and service standards along with management cost control skills, supervisory skills, and kitchen management. Upon completion of the degree, students will be able to operate and work within a traditional culinary setting as a supervisor or entry-level culinary manager.

General Education Core

English Composition

Course NumberTitleCredits
ENGL-121College Composition

3

Arts & Humanities

Course NumberTitleCredits
-Arts & Humanities Core Group A

3

SPCH-101Introduction to Human Communication

3

Social & Behavioral Sciences

Course NumberTitleCredits
-Social & Behavioral Sciences Core Group B

3

Biological & Physical Sciences

Course NumberTitleCredits
-Science Core Course (must include lab)

4

Mathematics

Course NumberTitleCredits
-Mathematics Core Course

3

Core Electives

Course NumberTitleCredits
CMSY-126Introduction to the Internet

1

Required Courses Related to Major

Course NumberTitleCredits
ACCT-111Principles of Accounting I

3

BMGT-100Introduction to Business and Organization

3

CMGT-100Culinary Basics

1

CMGT-110Culinary Supervision

2

CMGT-135Baking and Pastries

3

CMGT-220A la Carte Production

1

CMGT-225Culinary Field Internship

1

ENTR-226Entrepreneurial Leadership

2

HMGT-101Introduction to the Hospitality Industry

3

HMGT-225Hospitality Purchasing and Cost Control

3

NUTR-211Nutrition

3

Choose one of the following tracks along with the General Education Core and Courses Related to Major to complete the degree in Culinary Management.

Professional Baking and Pastries Track

Application Code 233A

Course NumberTitleCredits
BMGT-130Principles of Marketing

3

CMGT-230Plated Desserts

3

CMGT-236International Breads

3

CMGT-240Baking and Pastry Showpieces

3

CMGT-250Cake Decorating and Candy Making

3

Total Credit Hours: 60

Professional Cooking Track

Application Code 233B

Course NumberTitleCredits
CMGT-130Garde' Manger

3

CMGT-200International Cuisine

3

CMGT-236International Breads

3

HMGT-120Food Preparation I

3

HMGT-220Food Preparation II

3

Total Credit Hours: 60

Professional Cooking and Baking

Application Code 233C

Course NumberTitleCredits
CMGT-130Garde' Manger

3

CMGT-200International Cuisine

3

CMGT-230Plated Desserts

3

HMGT-120Food Preparation I

3

HMGT-220Food Preparation II

3

Total Credit Hours: 60

A graduate should be able to

1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

3. Maintain appropriate cost control, human resources, and financial management skills.

4. Maintain industry and legal standards in reference to sanitation and safety.

5. Identify, understand, evaluate, and apply ethical reasoning.