Culinary Management will prepare you to work in and manage the areas of multi-unit food service operations, hotel, casino and resort food and beverage operations, corporate and contract feeding, research and development, and private chefing.
Bachelor of Professional Studies / 120 Credits
Building on a strong culinary foundation, you’ll master advanced techniques, global cuisines, food science, baking, and professional kitchen operations while developing expertise in leadership, marketing, strategic management, and financial accountability.
Through faculty-supervised work experiences alongside industry professionals, you’ll apply these skills in real food service environments, gaining experience in team leadership, food safety, operations, and decision-making. Graduates leave prepared to manage people, solve complex challenges, and lead successful culinary operations
Program Details
- International Cuisine
- Contemporary Cuisine
- Garde Manger and Charcuterie
- American Gastronomy
- Advanced Patisserie
- Hospitality Futures
- Farm to Table Experience
- Executive chef
- Sous chef
- Chef de cuisine
- Private chef
- Corporate chef
- Caterer
At the end of the program students will be able to:
- Integrate two year culinary skills into upper-level sensory
perceptions of flavors, aromas, plate presentations, and
professional cooking fundamentals. - Appreciate international and contemporary cuisines, as
well as baking, garde manger, and charcuterie. - Demonstrate exemplary dining and kitchen operations
and food safety and sanitation. - Synthesize the science of culinary arts into the practice.
- Demonstrate the processes of marketing, strategic management, accountability, and project planning.
- Expand oral, written, and listening communication skills.
- Articulate and defend a personal culinary philosophy in a global context.
- Develop skills in team management, conflict resolution, and consensus building.
- Develop a stewardship orientation in culinary decision-making.
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Semester 1 |
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CUL 101 |
Professional Cooking Fundamentals I |
4 |
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CUL 102 |
Professional Cooking Fundamentals II |
4 |
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CUL 290 |
Farm to Table |
3 |
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FYS 101 |
First Year Seminar |
3 |
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Elective |
2-4 |
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Semester 2 |
Intro to Computer Apps |
3 |
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BAK 150 |
Foundations of Baking |
4 |
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CUL 150 |
Intern Cuisine |
4 |
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MAT 110 |
Math Skills |
3 |
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RES 170 |
Food Service Sanitation |
3 |
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SOC 120 |
Social & Cultural Food Studies |
3 |
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Semester 3 |
Natural Sciences |
3-4 |
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CUL 220 |
Contemporary Cuising |
4 |
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CUL 240 |
Garde Manger & Charcuterie |
4 |
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CUL 280 |
Food Service Operations Management |
3 |
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ENG 101 |
Effective College Writing I |
3 |
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Semester 4 |
Natural Science |
3-4 |
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CUL 245 |
Spec. Cuisine & Service |
4 |
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CUL 270 |
Front House Management |
4 |
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CUL 280 |
Nutrition |
3 |
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MGT 200 |
Principles of Management |
3 |
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ENG 102 |
Effective College Writing II |
3 |
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Semester 5 |
Elective |
3-4 |
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BAK 332 |
Adv. Patisserie |
4 |
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CUL 320 |
American Gastronomy |
4 |
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HOS 331 |
Hospitality Futures |
3 |
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MGT 200 |
Principles of Management |
3 |
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Language Sequence |
3 |
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Semester 6 |
Liberal Arts Elective |
3-4 |
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CUL 341 |
Cul. Futures/Food Technology |
4 |
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HOS 300 |
The Service Economy |
3 |
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Language Sequence |
3 |
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Management Cluster – UD |
3 |
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SOC 220 |
Social Research |
3 |
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Semester 7 |
Elective-UD |
3-4 |
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MAT 335 |
Financial Decision Making |
3 |
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Management Cluster – UD |
3 |
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Elective – UD |
3-4 |
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Elective – UD |
3-4 |
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Elective |
2-4 |
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Semester 8 |
Elective – UD |
3-4 |
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CUL 465 |
Capstone Executive Chef |
6 |
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Cultural Enology |
3 |
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Elective – UD |
3-4 |
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The National Restaurant Association ServSafe Manager’s Certification is Required for Graduation |
Elective – UD |
3-4 |
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Management Cluster Courses-Choose 5 Courses |
Elective – UD |
3-4 |
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Advertising & Promotion, Project Management, Recreation & Resort Marketing Management |
Elective – UD |
3-4 |
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Track Cluster-UD |
3 |
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Elective-UD |
3 |
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COMMUNICATION METHODS CLUSTER – (CHOOSE 3) – 9HRS |
Elective-UD |
3-4 |
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INTRO TO GRAPHIC DESIGN, INTERIM GRAPHIC DESIGN, NEW MEDIA TOOLS, PHOTOGRAPHY, SPEECH, SURVEY OF ART: VARIOUS TOPICS |
Management Capstone Project |
3 |
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DIVERSITY CLUSTER -( CHOOSE 3) – 9HRS |
Baking Capstone |
4 |
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BEVERAGES: HIST OF WORLD IN SIX GLASSES, CULTURAL ANTHROPOLOGY, CULTURE OF FOOD, DIVERSITY & INCLUSION BY DESIGN, GERONTOLOGY, LATIN AMERICAN & CARIBBEAN STUDIES, QUEBEC & CANADIAN STUDIES, SHATTERING GENDER STEREOTYPES, WOMEN & LEADERSHIP (PLEASE NOTE THAT DIVERSITY & INCLUSION BY DESIGN IS NOT A LIBERAL ARTS COURSE) |
Hospitality Futures |
3 |
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Choose Three Of The Following – Total 9 Credit Hours: |
BASM: Management Cluster |
3 |
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Mkt 305 Advertising & Promotion, Com 305 Change Management, |
LAS Elective |
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Rec 310 Risk Mgt, Liability, Mgt 303 Sem In Residency-Mgt, |
Liberal Arts and Science Elective |
3 |
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Track 2 – Entrepreneurship Core Plus Course Cluster: |
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**Required Course: Mgt 307 The Business Plan |
Work Experience 800hrs |
0 |
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Choose Three Of The Following – Total 9 Credit Hours: |
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Mkt 305 Advertising & Promotion, Com 305 Change Management, |
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Mgt 335 Project Mangement, Mgt 303 Sem In Residency-Mgt, |
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Track 3 – Sports And Events Management Core Plus Course Cluster: |
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**Required Course: Mgt 304 Sport Governance |
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Choose Three Of The Following – Total 9 Credit Hours: |
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Mkt 305 Advert & Promo, Mgt 305 Change Management, |
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Hos 320 Festivals & Event Plan, Mgt 340 International Sport Event Mgt, |
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Mgt 303 Sem In Res-Mgt, Soc 303 Sem In Res-Las, |
Where the Learning Happens
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Questions? Let's get in touch.
Faculty
Professor of Culinary Arts