Degree:
BPS
Area of Study:
Business & Hospitality

Culinary Management will prepare you to work in and manage the areas of multi-unit food service operations, hotel, casino and resort food and beverage operations, corporate and contract feeding, research and development, and private chefing.

Bachelor of Professional Studies / 120 Credits

Students develop and practice work skills and perform jobs under the direction of faculty working in conjunction with industry professionals.

Students are required to have five complete sets of professional chef’s whites, a pair of black safety kitchen shoes, and a complete kit of professional knives. Headwear is white skullcaps for freshmen and sophomores (included in the initial uniform packet) and green skullcaps for juniors and seniors. Students will need a pair of black dress pants, a long-sleeved oxford button down collar white shirt (with Paul Smith’s embroidery), a black bow tie and black dress shoes. The pants and white shirt will be ordered through the Hotel and Culinary Practicum Coordinator.

Program Details

Culinary Management Bachelor of Professional Studies 120 Credits Culinary Arts AAS 62 Credits

  • Professional Cooking Fundamentals
  • Foundation of Baking
  • International Cuisine
  • Food Service Sanitation
  • Contemporary Cuisine
  • Garde Manger & Charcuterie
  • Nutrition Food Science
  • Principles of Marketing
  • Financial Accounting
  • American Gastronomy
  • Advanced Patisserie
  • Hospitality Futures
  • Culinary Futures/Food Techniques
  • Finance
  • Facilities Planning & Environmental Management
  • Cultural Enology

  • Executive chef
  • Sous chef
  • Chef de cuisine
  • Private chef
  • Corporate chef
  • Caterer
  • Restaurant menu designer

At the end of the program students will be able to:

  • Advanced culinary techniques
  • Emerging trends in nutrition, sanitation and food service operations
  • Aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
  • Marketing, sales and customer service
  • Research and development
  • Strategic planning and financial management
  • Planning and operations
  • Leadership

 

Semester 1

CUL 101

Professional Cooking Fundamentals I

4

CUL 102

Professional Cooking Fundamentals II

4

CUL 290

Farm to Table

3

FYS 101

First Year Seminar

3

Elective

2-4

Semester 2

Intro to Computer Apps

3

BAK 150

Foundations of Baking

4

CUL 150

Intern Cuisine

4

MAT 110

Math Skills

3

RES 170

Food Service Sanitation

3

SOC 120

Social & Cultural Food Studies

3

Semester 3

Natural Sciences

3-4

CUL 220

Contemporary Cuising

4

CUL 240

Garde Manger & Charcuterie

4

CUL 280

Food Service Operations Management

3

ENG 101

Effective College Writing I

3

Semester 4

Natural Science

3-4

CUL 245

Spec. Cuisine & Service

4

CUL 270

Front House Management

4

CUL 280

Nutrition

3

MGT 200

Principles of Management

3

ENG 102

Effective College Writing II

3

Semester 5

Elective

3-4

BAK 332

Adv. Patisserie

4

CUL 320

American Gastronomy

4

HOS 331

Hospitality Futures

3

MGT 200

Principles of Management

3

Language Sequence

3

Semester 6

Liberal Arts Elective

3-4

CUL 341

Cul. Futures/Food Technology

4

HOS 300

The Service Economy

3

Language Sequence

3

Management Cluster – UD

3

SOC 220

Social Research

3

Semester 7

Elective-UD

3-4

MAT 335

Financial Decision Making

3

Management Cluster – UD

3

Elective – UD

3-4

Elective – UD

3-4

Elective

2-4

Semester 8

Elective – UD

3-4

CUL 465

Capstone Executive Chef

6

Cultural Enology

3

Elective – UD

3-4

The National Restaurant Association ServSafe Manager’s Certification is Required for Graduation

Elective – UD

3-4

Management Cluster Courses-Choose 5 Courses

Elective – UD

3-4

Advertising & Promotion, Project Management, Recreation & Resort Marketing Management

Elective – UD

3-4

Track Cluster-UD

3

Elective-UD

3

COMMUNICATION METHODS CLUSTER – (CHOOSE 3) – 9HRS

Elective-UD

3-4

INTRO TO GRAPHIC DESIGN, INTERIM GRAPHIC DESIGN, NEW MEDIA TOOLS, PHOTOGRAPHY, SPEECH, SURVEY OF ART: VARIOUS TOPICS

Management Capstone Project

3

DIVERSITY CLUSTER -( CHOOSE 3) – 9HRS

Baking Capstone

4

BEVERAGES: HIST OF WORLD IN SIX GLASSES, CULTURAL ANTHROPOLOGY, CULTURE OF FOOD, DIVERSITY & INCLUSION BY DESIGN, GERONTOLOGY, LATIN AMERICAN & CARIBBEAN STUDIES, QUEBEC & CANADIAN STUDIES, SHATTERING GENDER STEREOTYPES, WOMEN & LEADERSHIP (PLEASE NOTE THAT DIVERSITY & INCLUSION BY DESIGN IS NOT A LIBERAL ARTS COURSE)

Hospitality Futures

3

Choose Three Of The Following – Total 9 Credit Hours:

BASM: Management Cluster

3

Mkt 305 Advertising & Promotion, Com 305 Change Management,
Hos 320 Festivals & Event Plan, Mgt 335 Project Management,

LAS Elective

Rec 310 Risk Mgt, Liability, Mgt 303 Sem In Residency-Mgt,
Soc 303 Sem In Residency-Lib Arts, Acc 301 Small Busn Accounting

Liberal Arts and Science Elective

3

Track 2 – Entrepreneurship Core Plus Course Cluster:

**Required Course: Mgt 307 The Business Plan

Work Experience 800hrs

0

Choose Three Of The Following – Total 9 Credit Hours:

Mkt 305 Advertising & Promotion, Com 305 Change Management,
Com 320 Creating & Communicating Value

Mgt 335 Project Mangement, Mgt 303 Sem In Residency-Mgt,
Soc 303 Sem In Residency-Lib Arts, Acc 301 Small Busn Accounting

Track 3 – Sports And Events Management Core Plus Course Cluster:

**Required Course: Mgt 304 Sport Governance

Choose Three Of The Following – Total 9 Credit Hours:

Mkt 305 Advert & Promo, Mgt 305 Change Management,
Mgt 302 Events, Stadium & Arena Mngt,

Hos 320 Festivals & Event Plan, Mgt 340 International Sport Event Mgt,
Mgt 335 Project Mgt, Rec 310 Risk Mgt & Liability,

Mgt 303 Sem In Res-Mgt, Soc 303 Sem In Res-Las,
Com 302 Sport Marketing & Comm

Communication

Communication

Culinary Management
Culinary Management

Questions? Let's get in touch.

Bailey Walton

Admissions

Director of Admissions

Phone
518-327-6227
Email Address
admissions@961381.com
Location
Sporck Admissions Building