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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

Course NumberTitleCredits
ENGL 121College Composition

3
CMGT 100Culinary Basics

1
CMGT 110Culinary Supervision

2
HMGT 101Introduction to the Hospitality Industry

3
HMGT 111Foodservice Safety and Sanitation

1
Gen Ed Core Mathematics Core Course

3
Elective Elective*

3

Suggested Semester 2

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3
BMGT 100Introduction to Business and Organization

3
CMGT 135Baking and Pastries

3
CMSY 126Introduction to the Internet

1
HMGT 225Hospitality Purchasing and Cost Control

3
NUTR 211Nutrition

3

Suggested Semester 3

Course NumberTitleCredits
CMGT 225Culinary Field Internship

1
HMGT 250Food and Beverage Management and Service

3
HMGT 285Dining Room Service

1
Gen Ed Core Science Core Course (must include lab)

4
Elective Electives*

6

Suggested Semester 4

Course NumberTitleCredits
CMGT 220A la Carte Production

1
SPCH 101Introduction to Human Communication

3
Gen Ed Core Arts & Humanities Core Group A

3
Gen Ed Core Social & Behavioral Sciences Core Group B

3
Elective Electives*

6

*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

Course NumberTitleCredits
BMGT 130Principles of Marketing

3
CMGT 230Plated Desserts

3
CMGT 236International Breads

3
CMGT 240Baking and Pastry Showpieces

3
CMGT 250Cake Decorating and Candy Making

3

Professional Cooking

Course NumberTitleCredits
CMGT 130Garde' Manger

3
CMGT 200International Cuisine

3
CMGT 236International Breads

3
HMGT 120Food Preparation I

3
HMGT 220Food Preparation II

3

A graduate should be able to

  1. 1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
  2. 2. Perform satisfactory culinary and baking skills in an industry-accepted manner.
  3. 3. Maintain appropriate cost control, human resources, and financial management skills.
  4. 4. Maintain industry and legal standards in reference to sanitation and safety.
  5. 5. Identify, understand, evaluate, and apply ethical reasoning.

Total Credit Hours: 63