Culinary Arts Management

Culinary Arts Management

Courses in the Major

ACCT 115 Financial Accounting
ACCT 125 Managerial Accounting
BUSI 343 Individual Behavior in Organization
or
BUSI 344 Organizational Theory
BUSI 360 International Business Management
CITA 110 Introduction to Software Applications
CULN 100 Culinary Arts I: Basic Fundamentals and Foundations
and
CULN 115 Culinary Arts I: Basic Fundamentals and Foundations Laboratory
CULN 120 Professional Baking
and
CULN 125 Professional Baking Laboratory
CULN 180 Professional Table Service in the Hospitality Industry
CULN 200 Culinary Internship
CULN 250 Culinary Arts II Advanced Culinary Techniques and Preparation
and
CULN 255 Culinary Arts II Advanced Culinary Techniques and Preparation Laboratory
CULN 280 Culinary Restaurant Operations
CULN 350 History of Wines
CULN 420 Food and Culture
HOSP 105 Fundamentals of Hospitality Management
HOSP 130 Menu Planning and Controls
HOSP 210 Hospitality Human Resources Management I
HOSP 310 Hospitality Human Resources Management II
HOSP 320 Hospitality Financial Management
HOSP 335 Purchasing for the Hospitality Industry
HOSP 350 Hospitality Law
HOSP 470 Hospitality Senior Management Seminar
REST 190 Food and Beverage Cost Control
REST 310 Classical Cuisine