Management with Culinary Arts Electives
Associate Degree in Applied ScienceProgram Start Date: Fall or spring terms
Minimum Program Length: 5 terms day; 6 terms evening
Curriculum Note: Students required to take Transitional Studies courses or who elect to attend part-time will take longer to complete the designated program.
Program Description
Management (with Culinary Arts Electives) students develop skills to plan, organize, lead and control activities related to the food service industry. Students focus on the applications and supervision of restaurant and kitchen personnel involved in sanitation, nutrition, food preparation, menu design and pricing, purchasing, inventory control and cost management.
Practical ExperienceStudents gain hands-on experience in a state-of-the-art kitchen facility under the direction of a certified chef and a Certified Hospitality Educator (CHE). Students also complete projects using microcomputer applications and accounting software.
Problem-solving, interpersonal and communication skills are also developed.
Professional OpportunitiesAssistant restaurant manager, kitchen manager trainee, purchasing assistant, kitchen supervisor
Unique AspectsStudents will be offered certification examinations through the National Restaurant Association Examination for: Safety and Sanitation (ServSafe), Nutrition, Principles of Food Production II.
EEDA Career ClusterHospitality & Tourism; Business, Management & Administration
Course Requirements for Management with Culinary Arts ElectivesA. General Education Courses (followed by credit hours)ECO 210 Macroeconomics (3)
ENG 101 English Composition I* (3)
ENG 102 English Composition II (3)
MAT 120 Probability and Statistics (3)
SPC 205 Public Speaking (3)
B. Major Courses (followed by credit hours)ACC 101 Accounting Principles I* (3)
ACC 102 Accounting Principles II (3)
BAF 101 Personal Finance* (3)
BUS 121 Business Law I* (3)
BUS 210 Introduction to E-Commerce in Business* (3)
BUS 220 Business Ethics* (3)
CPT 101 Introduction to Computers* (3)
CPT 178 Software Applications* (3)
HOS 101 Principles of Food Production I* (3)
HOS 102 Principles of Food Production II* (3)
HOS 103 Nutrition* (3)
HOS 115 Quantity Food Preparation* (4)
HOS 155 Hospitality Sanitation* (3)
MGT 101 Principles of Management* (3)
MGT 201 Human Resource Management* (3)
MGT 255 Organizational Behavior* (3)
MKT 101 Marketing* (3)
*Grade of "C" or better is required.
C. Electives and/or Other Additional Courses Required for Graduation• Students must complete one elective course which totals 2.0 credit hours from the following recommended courses: HOS104, HOS112, HOS119, HOS135, and HOS156.
Minimum semester hours required for graduation: (70)