Culinary Management, B.A.
The B.A. in Culinary Management combines rigorous culinary training with a solid set of business skills and general education studies. The first 2 years of the program focus intensely on developing culinary skills through significant hands-on kitchen experience in teaching kitchens and functioning restaurants. During this time, students also learn basic business skills in both the classroom and real-world environments.
In the junior and senior years, bachelor students further their knowledge of culinary arts with classes in facilities planning, hospitality marketing, supervision and diversity and create a business portfolio with a culinary tasting menu. During this time, students spend significant time honing their culinary skills and deepening their understanding of the business world through a selected concentration: Culinary Wellness, Entrepreneurship or Research and Development.
This program prepares students for the ever-changing and increasingly challenging world of hospitality with a focus on culinary management . This degree will position a graduate to excel quickly into managerial positions in many different facets of foodservice.
Program Learning Outcomes (PLOs):
PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.
PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.
PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.
PLO4. Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, facilities, mise en place/timing, and menu formats, and apply them in culinary and
hospitality operations.
PLO5. Management: Students will be able to demonstrate and evaluate professional behavior, ethical behavior, personnel management, employing technologies appropriate to specific situations,
and financial management in a culinary business operation.
PLO6. Marketing: Students will be able to apply marketing and sales principles, tools and techniques to solve business problems.
PLO7. Career Potential: Students will be able to apply their talents, abilities and strengths toward developing a fulfilling long-term career. decisions in personal and professional situations.
Program Details:
- Requires 180 QH, including 60 QH of General Education, for completion
- Requires 10 QH of Internship (can be also earned through CPL 400 with the Program Director approval)
- Credit for Prior Learning may be accepted for KCUL 175
- Students are required to complete one of the three Culinary Management program Concentrations listed below:
- Culinary Entrepreneurship
- Culinary Innovation
- Culinary Wellness
- Students may transfer the following courses required in the major from an accredited institution: CUL 110, KCUL 146, KCUL 156, KCUL 166, HOS 120, HOS 320, and HOS 344.
- Students may also complete any minor or concentration that is not in the same area of study as their program major. Students must consult with their Academic Advisor to select a minor or concentration that best fits their career and personal goals.
General Education Requirements
Communications
The following courses are recommended:
| ENG 101 | Beginning English Composition | 5 |
| ENG 201 | Intermediate English | 5 |
| ENG 203 | Effective Speaking for the Undergraduate | 5 |
Note: Students transferring credit from other institutions or applying coursework previously completed at NLU may use any three general education courses in the following disciplines: academic writing, oral communications, and any course in the area of communications.
Humanities and Fine Arts
Choose two courses from the list below:
| ART 105 | Race, Identity and Experience in American Art | 5 |
| ART 106 | Race, Identity and Experience in American Art I | 2 |
| ART 107 | Race, Identity and Experience in American Art II | 3 |
| HIS 103 | History Across the Globe | 5 |
| PHI 107 | Introduction to Ethics and Social Critique | 5 |
Note: Students transferring credit from other institutions or applying coursework previously completed at NLU may use any two general education courses in the following disciplines:
- Humanities: foreign language, history, literature, philosophy, religious studies, interdisciplinary humanities and fine arts, interdisciplinary humanities and social sciences
- Fine Arts: visual arts (including art history, art appreciation, and studio arts, such as drawing, painting, digital art, or film), film and cinema studies, and performing arts (including music appreciation, music theory, and music performance, theatre appreciation and performance, and dance)
Mathematics and Natural Sciences
Choose three courses from the list below (one must be math and one must be a natural science):
Note: Students transferring credit from other institutions or applying coursework previously completed at NLU may use any three general education courses in the following disciplines:
- Mathematics: college-level and not developmental in nature
- Natural Sciences: physics, chemistry, earth science, astronomy, geology, physical geography, biology, human anatomy and physiology, microbiology, genetics, botany and zoology; and interdisciplinary fields such as environmental science, and ecology and conservation
- Mathematics or Natural Sciences
Social and Behavioral Sciences
Choose two courses from the list below:
| ECO 200 | Macroeconomics for Today’s Professional | 5 |
| HIS 102 | Civics and American Government | 5 |
| HIS 212 | Think Global: Movements in US History and its Impact on Society and School | 5 |
| PSY 101 | Introduction to Psychology | 5 |
| SOC 101 | Foundational Sociology | 5 |
| SOC 204 | Contemporary Chicago | 5 |
| SOC 222 | Culture and Identity | 5 |
| SOC 250 | Cultural and Ethnic Movements in the United States | 5 |
Note: Students transferring credit from other institutions or applying coursework previously completed at NLU may use any two general education courses in the area of Social and Behavioral Sciences in the following disciplines: anthropology, economics, geography, history, human geography, political science, psychology, sociology, interdisciplinary social/behavioral science, interdisciplinary humanities and social and behavioral science.
General Education Electives
This area may be satisfied by two courses in any general education category listed above or other courses consistent with integrated general education competencies.
Culinary Management Major Requirements
Accelerated Major - 45 QH
This major requires a conferred Associates degree in culinary arts from an accredited institution.
| CAPK 498 | Senior Culinary Project | 4 |
| CUL 400 | Professional Development | 1 |
| CUL 436 | Facilities Planning | 2 |
| HOS 120 | Principles of Management for Hospitality | 5 |
| HOS 320 | Hospitality Financial Management | 5 |
| HOS 344 | Hospitality Sales and Marketing | 5 |
| HOS 358 | Thriving in The Hospitality Workplace | 3 |
| HOS 480 | Senior Integrative Project (Capstone) | 5 |
Accelerated Major - Culinary Arts Electives
This area requires 15 QH of any courses from the Culinary Arts and Hospitality department or other electives approved by the Program Director.
Freshman Major - 95 QH
Concentrations
Students are required to complete one of the following concentrations with a grade of "C" or better:
Culinary Entrepreneurship - 15 QH
| CUL 325 | Food Service Public Relations | 5 |
| CUL 372 | Menu to Plate Concepts | 4 |
| CUL 420 | Food Service Research and Development | 4 |
| KBPA 145 | Small Business Entrepreneurship | 2 |
Note:
KBPA 145 may be transferred per faculty review.
Culinary Innovation - 15 QH
Note:
SCIK 300 may be transferred per faculty review.
Culinary Wellness - 15 QH
Note:
CUL 390 may be transferred per faculty review.
Electives
Freshman Major students are required to meet 10 QH of electives, Accelerated Major students are required to meet 60 QH. Those electives can be satisfied by the Culinary or Hospitality Program courses or transfer credit from an accredited institution.
These hours may be also satisfied by completing any minor or concentration in consultation with your Academic Advisor.