Culinary Management - A.A.S. Degree (Career)
Application Code 233
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.
Suggested Semester 1
Suggested Semester 2
Suggested Semester 3
Suggested Semester 4
*Electives - Select from the courses below:
Courses are grouped into two areas, but students are free to select credits from either area.
Professional Baking and Pastries
Professional Cooking
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.
Total Credit Hours: 62