| GENERAL EDUCATION CORE | | Credits |
| Composition | ENGL-121 College Composition | 3 |
| Humanities, Arts & Literature | Humanities, Arts & Literature Core Course |
|
| (One course from Literature, Arts, or Humanities Core; World Language recommended) | 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 | Math 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 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 | | |
| HMGT-101 | Introduction to the Hospitality Industry | 3 |
| CMGT-120 | Culinary Supervision | 3 |
| 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-145 | Foodservice Facility Planning |
|
| CMGT-200 | International Cuisine |
|
| ENTR-215 | Taking Innovation to Market | 3 |
| | 61-66 |
|
|
|
| Professional Cooking Option | | |
| 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-120 | Culinary Supervision | 3 |
| CMGT-130 | Gardé Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-200 | International Cuisine | 3 |
| CMGT-210 | Culinary Management Internship | 2 |
| Electives – Select 3 credits from the following (3 credits each): | |
| BMGT-120 | Small Business Management |
|
| BMGT-240 | Human Resource Management |
|
| CMGT-145 | Foodservice Facility Planning |
|
| ENTR-215 | Taking Innovation to Market |
|
| HMGT-250 | Food and Beverage Management and Service |
|
| NUTR-211 | Nutrition | 3 |
| | 62-67 |
|
|
|
| Professional Cooking and Baking – Dual Option | |
| Application Code 233C | | |
| HMGT-101 | Introduction to the Hospitality Industry | 3 |
| CMGT-120 | Culinary Supervision | 3 |
| CMGT-130 | Gardé Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-235 | International Breads | 2 |
| CMGT-240 | Baking and Pastry Showpieces | 3 |
| 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 |
| | 62-67 |
