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Culinary Management
An A.A.S. Degree Program (Career)
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—443-518-1520

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 & Literature1

Humanities, Arts & Literature Core Course 

3-4 credits
SPCH-105 Fundamentals of Public Speaking OR3 credits
SPCH-110 Interpersonal Communication 
Social Sciences   History Core Course3 credits
Science  Science Core Course (must include lab)   4 credits
Mathematics  Mathematics Core Course 3-5 credits
Interdisciplinary  CMSY-126 Introduction to the Internet OR1-3 credits
CMSY 129 Principles of the Internet
REQUIRED COURSES RELATED TO MAJOR
ACCT-111 Principles of Accounting I3 credits
BMGT-100 Introduction to Business 3 credits
CMSY-110  Software Applications for Micros 3 credits
BMGT-130 Principles of Marketing 3 credits

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

Professional Baking and Pastries Track- Application Code 233a
CMGT-100Culinary Basics1 credit
CMGT-110 Culinary Supervision 2 credits
CMGT-135   Baking and Pastries   3 credits
CMGT-220A la Carte Production1 credit
CMGT-225Culinary Field Experience1 credit
CMST-230Plated Desserts3 credits
CMGT-236 International Breads   3 credits
CMGT-240     Baking and Pastries Showpieces 3 credits
CMGT-250      Cake Decorating and Candy Making3 credits
HMGT-101Introduction to Hospitality Management3 credits
HMGT-111Foodservice Sanitation and Safety 1 credit
HMGT-225Hospitality Purchasing and Cost Control  3 credits
NUTR-211Nutrition3 credits
Total number of credits for track: 62-67
Professional Cooking Track- Application Code 233b     
CMGT-100Culinary Basics1 credit
CMGT-110Culinary Supervision2 credits
CMGT-130Garde Manger3 credits
CMGT-135Baking and Pastries3 credits
CMGT-200International Cuisine3 credits
CMGT-220A la Carte Production1 credit
CMGT-225Culinary Field Experience1 credit
HMGT-101Introduction to Hospitality Management3 credits
HMGT-111Foodservice Sanitation and Safety 1 credits
HMGT-120Food Preparation I 3 credits
HMGT-220 Food Preparation II 3 credits
HMGT-225Hospitality Purchasing and Cost Control 3 credits
NUTR-211Nutrition3 credits
Total number of credits for track: 62-67
Professional Cooking and Baking Track - Application Code 233c
CMGT-10 0Culinary Basics1 credit
CMGT-110Culinary Supervision2 credits
CMGT-130Garde Manger 3 credits
CMGT-135Baking and Pastries 3 credits
CMGT-230 Plated Desserts3 credits
HMGT-101Introduction to Hospitality Management3 credits
HMGT-111Foodservice Sanitation and Safety1 credits
HMGT-120Food Preparation I 3 credits
HMGT-220Food Preparation II 3 credits
HMGT-225Hospitality Purchasing and Cost Control3 credits
NUTR-211Nutrition3 credits
Total number of credits for track:  60-65

1 A World Language is recommended, but not required.