Culinary Management

Culinary Management

Associates of Applied Science

About the Culinary Management Program

Plan, supervise, and manage food and beverage operations, restaurant facilities, and catering services. This program includes instruction in food/beverage operational skills as well as training in cost control, purchasing and storage, business administration, personnel management, culinary arts, restaurant and menu planning, event planning and management, health and safety, and applicable laws and regulations.  It will also provide training for first-line supervisors of food preparation workers.

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culinary student in kitchen

Program Outline

Semester: 1
Course # Course Title Credits
1031611500 Culinary Math
Description

Application of math procedures used by preparation, service, and management personnel in food service operations. Students solve problems in recipe sizing, costing and conversion, measurements, and equivalents, controlling costs, forms, and reports.

2.00
1031612100 Sanitation and Safety Fundamentals
Description

Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.

2.00
1031612500 Food Theory
Description

Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

3.00
1031612600 Food Production Principles
Description

Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisite(s): 1031612500 Food Theory (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).

3.00
1080119500 Written Communication
Description

Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

3.00
Semester: 2
Course # Course Title Credits
1031611100 Garde Manger
Description

Methods and techniques of preparing and presenting food specialties created in the garde manager department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.

2.00
1031613000 Nutrition
Description

Basic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed.

2.00
1031614000 Food Practicum I
Description

Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite(s): 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

3.00
1031614100 Food Practicum II
Description

A'la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite(s): 1031614000 Food Practicum I (C or better) (concurrent enrollment allowed).

3.00
1080119600 Oral Interpersonal Communication
Description

Focuses upon developing speaking, verbal and nonverbal communications, and listening skills through individual presentations, groups activities, and other projects.

3.00
1080916600 Intro to Ethics Theory and Application
Description

Provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and/or professional standards of behavior, and apply a systematic decision-making process to these situations.

3.00
Semester: 3
Course # Course Title Credits
1010215200 Business Marketing
Description

Designed to provide an overview of business marketing as an activity and process for creating, capturing, communicating, delivering, and exchanging offerings that have value for customers and stakeholders. This is developed through an understanding product, pricing, promotion, and distribution.

3.00
1031615500 Menu Planning
Description

Develops skill in planning creative, well-designed, and informative menus for use in the food service industry. Includes planning, design elements, layout, and copy writing. Prerequisite(s): 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
1031616000 Food Purchasing
Description

Examines standards and specifications of food purchasing with emphasis on quality, grading, optimal price, and ordering requirements. Situational problems develop skills for work situations. Prerequisite(s): 1031611500 Culinary Math (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
1031712000 Beverage Management
Description

Introduces the management, responsible service, and sales of beverages. The areas of planning, equipping, staffing, product knowledge and purchasing, inventory management, marketing, and legal regulations are included. The Responsible Beverage Server portion fulfills Wisconsin Statutes which requires new applicants/bartenders/operators to complete training before a license is issued.

2.00
1080919900 Psychology of Human Relations
Description

Focuses on improving personal and job-related relationships through understanding and applying sound psychological principles. Topics include self-concept, motivation, emotions, stress management, conflict resolution, and human relation processes.

3.00
Elective Elective
Description
3.00
Semester: 4
Course # Course Title Credits
1010110100 Office Accounting
Description

Students learn to apply debit/credit theory in preparing basic journal entries. Also includes financial statement ratios, bank reconciliations, payroll, and various month end procedures. Both manual and computerized applications are emphasized.

2.00
1010212000 Business Law
Description

Examines the law and the ways it can impact business operations, including the framework of the court system, contracts, torts, criminal law, business ethics, forms of business organizations, real and personal property.

3.00
1010216300 Entrepreneurship
Description

Students apply the key elements of successful entrepreneurship to business scenarios. Students create a business plan for a new business.

3.00
1031617500 Food Service Cost Control
Description

Analysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined. Prerequisite(s): 1031611500 Culinary Math (C or better).

2.00
1031618000 Food Service Supervision
Description

Introduction to food service management. Fundamentals of leadership, communication techniques, employee motivation, recruitment, hiring, training employees, and problem solving/decision making processes are covered.

3.00
1031712100 Dining Room Management
Description

This course emphasizes the service aspect of a hospitality business to create an exceptional customer experience. Examines how the dining room manager is responsible for maintaining standards of service, training of dining room staff, and motivating and monitoring staff to ensure customers’ expectations are being exceeded. The course covers general rules of various service types, how to handle reservations, functions and procedures for dining room staff, and using current point-of-sale technology. Also included are sales techniques for service personnel including menu knowledge and suggestive selling. Prerequisite(s): 1031614100 Food Practicum II (C or better).

2.00
1080412300 Math with Business Applications
Description

Covers real numbers, basic operations, linear equations, proportions with one variable, percent, simple interest, compound interest, annuity, applying math concepts to the purchasing/buying/selling processes, and basic statistics with business and consumer applications. Accuplacer Algebra score >= 35 or ACT Math score >= 18

3.00

At A Glance

Flexible Options

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On Campus

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OnLine

Approximate Cost

$7,917*

Financial Aid Eligible

*Based on 10-level courses - materials, books, and fees may be additional

What You'll Learn

  • Apply principles of safety and sanitation in food service operations
  • Apply principles of nutrition
  • Demonstrate culinary skills
  • Manage food services operations
  • Plan menus
  • Analyze food service financial information
  • Relate food service operations to sustainability

Your Potential Careers

  • Food Service
  • Front-line Supervisors of Food Preparation
  • Serving Workers

Median Annual Wage

$25,168 $26,374 $27,290
Local  State  National 

EMSI 2018.3

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