Friday – November 28, 2014

 

Culinary Management
Associate in Applied Science Degree
School of Business
Oak Creek Campus
Program Code: 10-317-1


For Information:
Oak Creek Campus, 414-571-4500

 

Overview — The Culinary Management program blends cooking skills with business management knowledge. Students obtain a solid foundation of introductory culinary skills and explore the latest culinary techniques and trends. Students develop leadership skills in team building and staff motivation, plus gain knowledge of the principles behind profitable fiscal management including analysis of financial reports, budget planning, and purchasing. Graduates will work in restaurants, hotels, private clubs, cruise ships, and institutional food service operations.

Students who complete this program can earn the Culinary Arts associate degree by taking two additional semesters at MATC.

 

Career Outlook — New employment opportunities will emerge in grocery and convenience stores and other retail and recreation industries to meet the growing demand for quick food in a variety of settings. Most new jobs will be in full-service restaurants and limited-service eating places. Manager jobs will also increase in healthcare and elder care facilities.

 

Added Career Value — You can earn the Food and Beverage Management and Culinary Assistant technical diplomas while completing this associate degree.

Program Learning Outcomes — Upon completion of the program, graduates will be able to:

  • Develop menus
  • Manage kitchen employees and operations
  • Ensure food quality
  • Maintain safety and sanitation standards
  • Control operating expenses
  • Maintain equipment and facilities
  • Manage client/customer relations

Preparation for Admission — The following are required for admission to the program:

  • A high school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment

Possible Careers:
Assistant Restaurant Manager
Banquet Chef
Kitchen Manager
Sous Chef

Related Programs:
Baking and Pastry Arts
Baking Production
Culinary Assistant
Culinary Arts
Hotel/Hospitality Management
Meeting and Event Management

Start Dates: August/January

This program will transfer to one or more four-year institutions.


Curriculum effective 2014-15. 

TECHNICAL STUDIES

 

Credits

 

( ) = Semester Order for Full-Time Students

 

 

(1)


CULMGT-117

Hospitality Law and Liability *

3



(1)

 

CULART-119

Culinary Science

1


 

(1)

 

CULMGT-102

Food and Beverage Procurement *

2

 

(1)


CULMGT-112

Food Service Sanitation ^

1



(1)


CULMGT-101

Menu Planning and Design *

      2



(1)


HOTEL-105

Hospitality Marketing and Sales *

      2



(1)

 

CULART-121

Mise en Place/Culinary Fundamentals ^

 1


 

(2)

 

CULART-123

Vegetables, Starches and Grains ^

 2



(2)


CULART-122

Stocks, Soups and Sauces^

 1



(2)


CULART-124

Meat Identifications & Fabrications (Extended Lab)^

 1



(2)


CULART-127

Center of the Plate - Meat Cookery ^

  2



(2)

 

CULMGT-115

Culinary Management Field Experience ‡ *

 1

 

(2)

 

CULART-126

Seafood/Shellfish Cookery ^

 1


 

(2)

 

CULMGT-105

Culinary Math and Cost Control ^

 3

 

(3)

 

HOTEL-124

Managerial Accounting for the Hospitality Industry ‡ 

 3


 

(3)   CULART-112 Business/Industry Food Service/Catering 1 ^
      5

 

 
(3)   CULART-113 Business/Industry Food Service/Catering 2 ^
      4
 

 

(4)

 

CULMGT-116

Culinary Management Practicum *

2

 

(4)


CULMGT-111

Catering Operations *

3



(4)


CULMGT-118

Hospitality Management and Leadership *

2




(4)   CULMGT-140 Food and Beverage Operations *
      3

 

 

(4)


HOTEL-133

Supervision in the Hospitality Industry *

2




GENERAL STUDIES

 

 



ECON-195

Economics

3


 

 


(or) Any 200-series ECON course









 

 

ENG-151

Communication Skills 1 ‡ ^*

3

 

 

 

and ENG-152

Communication Skills 2 ‡

3

 

 

 


(or) ENG-201 and any 200-series ENG or SPEECH course

 

 

           

 

 

MATH-107

College Mathematics ^

3

 

 

 


(or) Any 200-series MATH course

 

 

           

 

 


NATSCI-172


Basic Nutritional Science


3

 

 

 


(or) NATSCI-220 Introduction to Nutritional Science

 

 

 

 


PSYCH-199


Psychology of Human Relations


3

 

   

 

(or) Any 200-series PSYCH course 

   

 

 


SOCSCI-197


Contemporary American Society


3

 

 

 


(or) Any 200-series HIST or SOCSCI course

 

 

 

 

 

 

 

 

               TOTAL CREDITS: 68                                                                  

 

Prerequisite required.

^ Counts toward the Culinary Assistant diploma program.
* Counts toward the Food and Beverage Management diploma program.

Program curriculum requirements are subject to change.

NOTE: Students who have not been accepted, or have not decided on a program, may begin with GENERAL STUDIES courses, if course prerequisites have been met.

For course descriptions, class times, locations or to register online, visit INFOnline.

 

Page updated June 2014.