Business & Computer Systems - Programs of StudyCulinary Management
A.A.S. Degree (Career)
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
The Culinary Management degree 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 degree, students will be able to operate and work within a traditional culinary setting as a supervisor or entry-level culinary manager.
| GENERAL EDUCATION CORE | | Credits |
| Composition | ENGL-121 College Composition | 3 |
| Humanities, Arts & Literature1 |
| |
| Humanities, Arts & Literature Core Course (see pp. 61-63) | 3-4 |
|
| SPCH-105 Fundamentals of Public Speaking | |
| OR | |
| SPCH-110 Interpersonal Communication | 3 |
| Social Sciences | History Core Course (see p. 63) | 3 |
| Science | Science Core Course (see p. 63; must include lab) | 4 |
| Mathematics | Mathematics Core Course (see p. 64) | 3-5 |
| Interdisciplinary | CMSY-126 Introduction to the Internet | |
| OR | |
| CMSY-129 Principles of the Internet | 1-3 |
| | |
| REQUIRED COURSES RELATED TO MAJOR | |
| ACCT-111 | Principles of Accounting I | 3 |
| BMGT-100 | Introduction to Business and Organization | 3 |
| CMSY-110 | Software Applications for Micros | 3 |
| BMGT-130 | Principles of Marketing | 3 |
| | |
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 | | |
| HMGT-101 | Introduction to the Hospitality Industry | 3 |
| CMGT-100 | Culinary Basics | 1 |
| CMGT-110 | Culinary Supervision | 2 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-210 | Culinary Management Internship | 2 |
| CMGT-235 | International Breads | 2 |
| CMGT-240 | Baking and Pastry Showpieces | 3 |
| CMGT-250 | Cake Decorating and Candy Making | 3 |
| HMGT-111 | Foodservice Sanitation and Safety | 1 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| NUTR-211 | Nutrition | 3 |
| Electives – Select 3 credits from the following (3 credits each): | |
| BMGT-120 | Small Business Management | |
| BMGT-240 | Human Resource Management | |
| CMGT-200 | International Cuisine | |
| CMGT-230 | Plated Desserts | |
| ENTR-215 | Taking Innovation to Market | |
| HMGT-165 | Introduction to the Cruise Ship Industry | 3 |
| | 61-66 |
1A World Language is recommended, but not required.
| | Credits |
| Professional Cooking Track | | |
| APPLICATION CODE 233B | | |
| HMGT-101 | Introduction to the Hospitality Industry | 3 |
| HMGT-111 | Foodservice Safety and Sanitation | 1 |
| HMGT-120 | Food Preparation I | 3 |
| HMGT-220 | Food Preparation II | 3 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| CMGT-100 | Culinary Basics | 1 |
| CMGT-110 | Culinary Supervision | 2 |
| CMGT-130 | Gardé Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-200 | International Cuisine | 3 |
| CMGT-210 | Culinary Management Internship | 2 |
| NUTR-211 | Nutrition | 3 |
| | 62-67 |
| | |
| Professional Cooking and Baking – Dual Track | |
| Application Code 233C | | |
| HMGT-101 | Introduction to the Hospitality Industry | 3 |
| CMGT-100 | Culinary Basics | 1 |
| CMGT-110 | Culinary Supervision | 2 |
| CMGT-130 | Gardé Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-235 | International Breads | 2 |
| CMGT-250 | Cake Decorating and Candy Making | 3 |
| HMGT-111 | Foodservice Safety and Sanitation | 1 |
| HMGT-120 | Food Preparation I | 3 |
| HMGT-220 | Food Preparation II | 3 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| NUTR-211 | Nutrition | 3 |
| | 62-67 |
