Culinary Management AAS Program

Culinary Management
An A.A.S. Degree Program (Career)
Application Code 233
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—(410) 772-4441

The Culinary Management program is designed for individual 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 program, students will be able to operate and work within a traditional culinary setting as a supervisor or entry-level culinary manager. 

GENERAL EDUCATION CORE
Composition	ENGL-121 College Composition I	3 credits
Arts & Humanities	Arts & Humanities Core Course  (One course from either Literature, Fine Arts, or Humanities.  World Language recommended.)	3-4 credits
	SPCH-105 Fundamentals of Public Speaking OR	3 credits
	SPCH-110 Interpersonal Communication
Social Sciences	History Core Course	3 credits
Science	Science Core Course (must include lab)	4 credits
Mathematics	MATH 121, 122, 131 or higher	3-4 credits
Interdisciplinary	CMSY-126 Introduction to the Internet OR	1-3 credits
	CMSY 129 Principles of the Internet
REQUIRED COURSES RELATED TO MAJOR
ACCT-111	Principles of Accounting I	3 credits
BMGT-100	Introduction to Business	3 credits
CMSY-110	Software Applications for Micros	3 credits
BMGT-130	Principles of Marketing	3 credits

Select one of the following options along with the General Education Core and Courses Related to Major to complete the degree in Culinary Management.

Professional Baking and Pastries Option - Application Code 233a
CMGT-101	Introduction to Culinary Arts  OR	3 credits
HMGT-101	Introduction to Hospitality Management	3 credits
CMGT-120	Culinary Supervision	3 credits
CMGT-135	Baking and Pastries	3 credits
CMGT-210	Culinary Management Internship	2 credits
CMGT-235	International Breads	2 credits
CMGT-240	Baking and Pastries Showpieces	3 credits
CMGT-250	Cake Decorating and Candy Making	3 credits
HEED-211	Nutrition	3 credits
HMGT-111	Foodservice Sanitation and Safety	1 credits
HMGT-225	Hospitality Purchasing and Cost Control	3 credits
Electives – Select 3 credits from the following courses:
BMGT-120	Small Business Management	3 credits
BMGT-240	Human Resources Management	3 credits
CMGT-145	Foodservice Facility Planning	3 credits
ENTR -215	Taking Innovation to Market	3 credits
HMGT-200	International Cuisine	3 credits
Professional Cooking Option - Application Code 233b
CMGT-101	Introduction to Culinary Arts OR	3 credits
HMGT-101	Introduction to Hospitality Management	3 credits
HMGT-111	Foodservice Sanitation and Safety	1 credits
HMGT-120	Food Preparation I	3 credits
HMGT-220	Food Preparation II	3 credits
HMGT-225	Hospitality Purchasing and Cost Control	3 credits
CMGT-120	Culinary Supervision	3 credits
CMGT-130	Garde Manger	3 credits
CMGT-135	Baking and Pastries	3 credits
CMGT-200	International Cuisine	3 credits
CMGT-210	Culinary Management Internship	2 credits
Electives – Select 3 credits from the following courses:
BMGT-120	Small Business Management	3 credits
BMGT-240	Human Resources Management	3 credits
CMGT-145	Foodservice Facility Planning	3 credits
HEED-211	Nutrition	3 credits
HMGT-250	Food and Beverage Management and Service	3 credits
ENTR -215	Taking Innovation to Market	3 credits
Professional Cooking and Baking-Dual Option - Application Code 233c
CMGT-101	Introduction to Culinary Arts  OR	3 credits
HMGT-101	Introduction to Hospitality Management	3 credits
CMGT-120	Culinary Supervision	3 credits
CMGT-130	Garde Manger	3 credits
CMGT-135	Baking and Pastries	3 credits
CMGT-235	International Breads	2 credits
CMGT-240	Baking and Pastries Showpieces	3 credits
CMGT-250	Cake Decorating and Candy Making	3 credits
HMGT-111	Foodservice Sanitation and Safety	1 credits
HMGT-120	Food Preparation I	3 credits
HMGT-220	Food Preparation II	3 credits
HMGT-225	Hospitality Purchasing and Cost Control	3 credits
Total number of credits for degree:  61-65