Business & Computer Systems - Programs of StudyCulinary 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 | Credits |
| Composition | ENGL-121 College Composition I | 3 |
| Arts & Humanities | Arts & Humanities Core Course (see p. 57) | |
| (one course from either Literature, Fine Arts, | |
| | or Humanities; World Language recommended) | 3-4 |
| SPCH-105 Fundamentals of Public Speaking | |
| OR | |
| | SPCH-110 Interpersonal Communication | 3 |
| | Social Sciences History Core Course (see p. 58) | 3 |
| Science Science Core Course (see p. 59; must include lab) | 4 |
| | Mathematics MATH 121, 122, 131 or higher | 3-4 |
| 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 | 3 |
| CMSY-110 | Software Applications for Micros | 3 |
| BMGT-130 | Principles of Marketing | 3 |
| CMGT-101 | Introduction to Culinary Arts | |
| OR | |
| HMGT-101 | Introduction to Hospitality Management | 3 |
| HMGT-111 | Foodservice Sanitation and Safety | 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 | Garde Manger | 3 |
| CMGT-135 | Baking and Pastries | 3 |
| CMGT-210 | Culinary Management Internship | 2 |
| HEED-211 | Nutrition | 3 |
| Electives–Select 3 credits from the following courses (3 credits each): | |
| BMGT-120 | Small Business Management | |
| BMGT-240 | Human Resources Management | |
| CMGT-145 | Foodservice Facility Planning | |
| CMGT-210 | Culinary Management Practicum | |
| HMGT-250 | Food and Beverage Management and Service | 3 |
| | 62-66 |
