Culinary Arts Management

Business Division 
S0448

The program prepares students for career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. 

Required Courses 

Course Prefix Course Name Units
CUL 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 103Professional Cooking II3
CUL 104Garde Manger3
CUL 105Baking & Pastry I3
CUL 111Exploring Beverages3
HRM 52Food Safety and Sanitation2
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 61Menu Planning3
Restaurant Operations (Must be taken together)
HRM 53Dining Room Service Management3
CUL 115Restaurant Operations3
CUL 91Culinary Work Experience5
Required Electives 3
Select one from the following:
Baking and Pastry II
International Cuisines
Cooking for Special Diets
Butchery & Charcuterie
Street Foods
Sustainability in Culinary Arts
Event Planning and Catering
Hospitality Purchasing and Procurement
Total Units43
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