Culinary Management

The program provides hands-on instruction in professional food preparation and kitchen operations within industry-standard culinary labs. Students develop competencies in classical and contemporary cooking techniques, quantity food production, baking and pastry fundamentals, Garde-manger, and international cuisine while applying proper equipment operation and sanitation procedures.

Courses

• AMH 2010 — UNITED STATES HISTORY TO 1877
• AMH 2020 — U.S. HISTORY 1877 TO PRESENT
• ENC 1101 — FRESHMAN COMPOSITION I
• FOS 2201 — FOOD SERVICE SANITATION MANAGEMENT
• FSS 1203C — QUANTITY FOOD PRODUCTION
• FSS 1240C — CLASSICAL CUISINE
• FSS 1246C — BAKING AND PASTRIES I
• FSS 2204C — QUANTITY FOOD PRODUCTION II
• FSS 2205C — QUANTITY FOOD PRODUCTION III
• FSS 2242C — INTERNATIONAL AND REGIONAL FOODS
• FSS 2247C — BAKING AND PASTRIES II
• FSS 2248C — GARDE-MANGER
• FSS 2284 — CATERING AND BANQUET MANAGEMENT
• FSS 2500 — FOOD AND BEVERAGE COST CONTROL
• FSS 2942 — INTERNSHIP IN CULINARY MANAGEMENT
• HFT 2220 — HOSPITALITY HUMAN RESOURCES MANAGEMENT
• HFT 2261 — RESTAURANT AND FOODSERVICE MANAGEMENT
• HUN 1004 — HEALTHY CUISINE/ NUTRITION
• POS 2041 — U.S. GOVERNMENT
• SLS 1122 — NEW STUDENT EXPERIENCE

Source ↗

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