Bachelor of Science (BS)
Major in Culinary Management
130 Credits
Program Description:
This bachelor program is ideal for those students who want to manage its own business, restaurant or kitchen. This program will combine the professional and concentration courses of culinary arts and the managerial function required to operate and manage a kitchen or restaurant. Emphasis is given in cost control and increasing profits. Practicum experiences of 650 hours are required in restaurant, convention centers or hotel settings.
QYLE 110-O Attitude Development and University Adaptation
MATH 120-O Introduction to Algebra
ENGL 115-O English Reading and Writing I
ENGL 116-O English Reading and Writing II
SPAN 115-O Writing and Oral Communication in Spanish I
SPAN 116-O Reading, Writing, and Communication in Spanish II
ENGL 331-O Public Speaking
SPAN 255-O Spanish for Writing and Research
SOSC 111-O Individual, Community, Government, and Social Responsibility I
SOSC 112-O Individual, Community, Government, and Social Responsibility II
HIST 273-O History of the United States of America
COMP 110-O Computer Software
HMNG 101-O Introduction to Hospitality Industry
HMNG 201-O Food and Beverage Management
HMNG 207-O Basic Wines, Beers and Spirits
HMNG 211-O Hospitality Ethics
HMNG 220-O Purchasing and Menu Development
HMNG 259-O Hospitality Accounting
HMNG 280-O Guest Services
HMNG 290-O Spreadsheet & Database Applications
HMNG 347-O Hospitality Human Resources Management
HMNG 350-O Cost Control for Hospitality
HMNG 360-O Hospitality Finance
HMNG 365-O Hospitality Law
HMNG 370-O Hospitality Sales & Marketing
HMNG 380-O Restaurant & Catering Concept Development
CHEF 104-O Meat Cutting (Lab)
CHEF 105-O Food Preparation I (Lab)
CHEF 107-O Food Preparation II (Lab)
CHEF 116-O Culinary Arts Basic Components
CHEF 200-O Baking I (Lab)
CHEF 202-O Garde Manger & Buffet Preparation
CHEF 204-O Culinary Nutrition
ServSafe Seminar
CHEF 206-O Baking II (Lab)
CHEF 213-O International Cuisine I
CHEF 214-O International Cuisine II
CHEP 231-O Culinary Practicum (350 Hours)
HFBP 450-O Practicum In Food & Beverage Management (300 Hours)
CAPC 452-O Restaurant Management Capstone