Culinary Arts Management - A.A.S. Degree (Career)
APPLICATION CODE 347
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
This degree is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in the degree will develop skills related to cooking in the professional environment, including safe food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing this degree will be ready to enter the culinary field in an entry- to mid-level position.
Suggested Semester 1
Suggested Semester 2
| ACCT 111 | Principles of Accounting I | 3 |
| BMGT 100 | Introduction to Business and Organization | 3 |
| CMGT 201 | Nutrition for Food Service Professionals | 3 |
| CMGT 280 | Quantity Food Production and Service Management | 3 |
| PMGT 135 | Baking and Pastries | 3 |
Suggested Semester 3
Suggested Semester 4
Total Credit Hours: 61
A graduate should be able to
- Perform at the entry- to mid-level management position within a baking and pastry commercial operation.
- Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.
- Demonstrate appropriate cost control, human resources, and financial management skills.
- Maintain industry and legal standards in reference to sanitation and safety.
- Identify, understand, evaluate, and apply ethical reasoning.