Bachelor of Science in Culinary Management

Academic Program Mission Statement:
The culinary industry is a dynamic field rich with opportunities for career growth in restaurants, hotels, non-commercial foodservice, catering, research and development and culinary entrepreneurship. Developing a passion for food, a language to critically engage foodways and a hands-on fundamental skill set for cooking will ground and enrich a student’s experience to enter the job force. Fusing of theoretical and practical cooking skills in the classroom, completing industry internships and experiencing service learning will prepare students to become successful in the culinary industry. With knowledge, teamwork experience, leadership skills and managerial competencies students will be prepared to meet the evolving demands of the profession and promote positive change.

Program Student Learning Outcomes:

  1. Understand the interpersonal, conceptual and technical skills needed to work in the diverse culinary industry in a global marketplace.
  2. Demonstrate knowledge of product identification, culinary skills, management, accounting and control systems. 
  3. Generate, analyze, interpret and evaluate how information within the culinary industry is affected by business and societal trends.
  4. Display effective communication skills applicable to academic, professional and social interactions as they apply to working in a service based and hospitality focused business.
  5. Exhibit high standards of ethical behavior and social responsibility in personal, academic and professional endeavors appropriate to the production of food for the public.

Recommended Course Sequencing

FIRST YEAR

AC101 Principles of Financial Accounting
CU100 Culinary Concepts & World Flavors
CU107 Fundamental Cooking Skills I
CU108 Fundamental Cooking Skills II
EN105 Advanced English Composition *
HR103 Introduction to Hospitality Management
HU100 Foundations of Liberal Arts **
HU103 World History: 1500 to Present
MH220 Calculus I *
Ways of Knowing Requirement *** 

SECOND YEAR

AC102 Principles of Managerial Accounting
CU104 Bakeshop I: Breads and Rolls
CU106 Bakeshop II: Desserts
CU200 Garde Manger
CU290 Culinary Internship or 200-level (or higher) Culinary Elective
EN206 Introduction to Literature
PM200 Human Resources Management
SC103 Prinicples of Biology (4 credits)
SC232 Environmental Science (4 credits)
Historical & Global Awareness Requirement ***

THIRD YEAR

CU201 Classical/Contemporary Cuisine Kitchen
CU208 Professional Dining Room
CU210 Café Cuisine: Operations and Production
FS201 Food, Beverage, & Labor Controls
HU305 Ethics
MN325 Organizational Theory and Behavior
MN410 Leadership & Teamwork
Divesity & Identity Requirement ***
Electives (2)

FOURTH YEAR

CU304 Wines and Spirits
CU401 Advanced Contemporary Cuisine
CU430 Seminar in Culinary Operations
CU499 Culinary Management Internship or CU498 Restaurant Management Case Study Thesis or 300-level (or higher) Culinary Elective
HR415 Legal Issues in Hospitality Management
HU400 Synthesis of Liberal Arts
300-level (or higher) Culinary Elective
Aesthetic Appreciation Requirement ***
Electives (2)

Total Credits Required For Graduation: 122

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Science elective.
*** See course catalog or this page for listing of courses. 

Please see course descriptions for prerequisites. All courses are 3 credits unless otherwise indicated.

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