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