The mission of the Bachelor Degree in Culinary Management is to provide a market-driven, competency-based education that integrates academics and hands-on learning and instruction. The practical culinary skills and management courses in this program will prepare students for entry-level management positions in the food service industry as well as provide a foundation for the graduate to advance in the culinary management field.
Desired Student Outcomes
1. Culinary theory and terminology: Graduates will display proficiency of various culinary procedures and applications, will be able to define and apply appropriate culinary terminology.
2. Cooking: Graduates will be able to produce products according to desired outcomes based on desired quality standards.
3. Cuisines: Graduates will be able to identify elements of various cuisines.
4. Finance: Graduates will understand cost factors of food production and be able to analyze financial statements for foodservice operations, and be able to effect change; graduates will understand financial elements at an advanced level, including budgets, cost control, property management issues and will be able to use spreadsheets and other software.
5. Professional awareness: Graduates will have an understanding of culinary careers and the structure and culture of the culinary field; they will understand professional and ethical behavior in the workplace.
6. Communication: Graduates will demonstrate effective interpersonal relations in a culinary team. In a commercial setting they will be able to read customer needs and create a clear menu; graduates will have at least basic fluency in Spanish as well as English; oral communication skills; report-writing skills; and managerial skills.
7. Problem-solving: Graduates will be able to identify and solve problems related to food preparation and menu development; graduates will be able to solve problems related to product supply and employee and customer relations
8. Context: Graduates will understand their profession in relation to world geography and cultures, legal environment (sanitation, alcohol service), agriculture, biology (nutrition), physiology (taste, effect of alcohol), chemistry, sustainability, research, contemporary movements (organic, vegetarian, locavore); at bachelor’s level, business and related math skills.
From overseeing food quality, to dealing with customers, to making staffing decisions, a foodservice manager handles hundreds of varied yet critically important tasks every day. The manager’s capabilities and day-to-day performance, and abilities to make decisions quickly, often determine the ultimate success or failure of a foodservice operation. Managers are involved in teaching, training, and motivating staff and handle all forms of human resources issues. They possess excellent interpersonal and communication skills, function as effective team leaders, and supervise a culturally diverse staff. Computer proficiency in foodservice operations applications is an integral part of a manager’s daily function. Above all, knowledge of the customer, and customer relations skills empower foodservice managers to render better service, and to cater to the demands of knowledgeable consumers and employees.
To receive the Bachelor of Applied Science (B.A.S.) degree program in Culinary Management students must complete a minimum of 180 quarter credit hours with 56 quarter-credits in general education and 124 quarter-credits in the specialty area with a cumulative GPA of 2.0 or higher. The entire program includes 2651 clock hours, comprised of 1683 lecture hours, 869 lab hours, and 99 internship hours. Also a student must receive a passing grade or credit for all required course work and satisfy all financial obligations.