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Rouse Company Foundation Student Services Building

Culinary 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 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

Composition

Course NumberTitleCredits
ENGL-121College Composition

3 credits

Humanities, Arts and Literature

Course NumberTitleCredits
-Humanities, Arts, or Literature Core Course

3-4

SPCH-105Fundamentals of Public Speaking

3 credits

-or

SPCH-110Interpersonal Communication

3 credits

A World Language is recommended, but not required.

Social Sciences

Course NumberTitleCredits
-History Core Course

3

Science

Course NumberTitleCredits
-Science Core Courses

4

must include one course with lab

Mathematics

Course NumberTitleCredits
-Mathematics Core Course

3-5

Interdisciplinary

Course NumberTitleCredits
CMSY-126Introduction to the Internet

1 credit

-or

CMSY-129Principles of the Internet

3 credits

Required Courses Related to Major

 

Required Courses

Course NumberTitleCredits
ACCT-111Principles of Accounting I

3 credits

BMGT-100Introduction to Business & Organization

3 credits

BMGT-130Principles of Marketing

3 credits

CMSY-110Software Applications for Micros

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

 

Course NumberTitleCredits
CMGT-100Culinary Basics

1

CMGT-110Culinary Supervision

2 credits

CMGT-135Baking and Pastries

3 credits

CMGT-220A la Carte Production

1 credit

CMGT-225Culinary Field Internship

1 credit

CMGT-230Plated Desserts

3 credits

CMGT-236International Breads

3 credits

CMGT-240Baking and Pastry Showpieces

3 credits

CMGT-250Cake Decorating and Candy Making

3 credits

HMGT-101Introduction to the Hospitality Industry

3 credits

HMGT-111Foodservice Safety and Sanitation

1 credit

HMGT-225Hospitality Purchasing and Cost Control

3 credits

NUTR-211Nutrition

3 credits

Total Credit Hours: 62-67

Professional Cooking Track

 

Application Code 233B

 

Course NumberTitleCredits
CMGT-100Culinary Basics

1

CMGT-110Culinary Supervision

2 credits

CMGT-130Garde' Manger

3 credits

CMGT-135Baking and Pastries

3 credits

CMGT-200International Cuisine

3 credits

CMGT-220A la Carte Production

1 credit

CMGT-225Culinary Field Internship

1 credit

HMGT-101Introduction to the Hospitality Industry

3 credits

HMGT-111Foodservice Safety and Sanitation

1 credit

HMGT-120Food Preparation I

3 credits

HMGT-220Food Preparation II

3 credits

HMGT-225Hospitality Purchasing and Cost Control

3 credits

NUTR-211Nutrition

3 credits

Total Credit Hours: 62-67

Professional Cooking and Baking

 

Application Code 233C

 

Course NumberTitleCredits
CMGT-100Culinary Basics

1

CMGT-110Culinary Supervision

2 credits

CMGT-130Garde' Manger

3 credits

CMGT-135Baking and Pastries

3 credits

CMGT-230Plated Desserts

3 credits

HMGT-101Introduction to the Hospitality Industry

3 credits

HMGT-111Foodservice Safety and Sanitation

1 credit

HMGT-120Food Preparation I

3 credits

HMGT-220Food Preparation II

3 credits

HMGT-225Hospitality Purchasing and Cost Control

3 credits

NUTR-211Nutrition

3 credits

Total Credit Hours: 60-65