Tuesday – November 21, 2017

Culinary Management (2017-2018)

Associate in Applied Science Degree
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee, Oak Creek campuses 
Program Code: 10-317-1


For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC
Oak Creek Campus, 414-571-4500

 

Overview — The Culinary Management program blends cooking skills with business management knowledge. You will 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 select either the Culinary Management or Dietetic Manager emphasis.


Career Pathway — You can earn the Food Service Team Leader technical diploma on your way to completing this associate degree. Contact an MATC advisor for information.


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.

 

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:

  • 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

Food Service Team Leader Food and Beverage Management 
Baking and Pastry Arts Baking and Pastry Arts
Culinary Arts Hotel/Hospitality Management


Start Dates: August/January
Sixteen-week terms.
This program will transfer to one or more four-year institutions.

 

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.  

TECHNICAL STUDIES

 

Credits

 

( ) = Semester Order for Full-Time Students

 

 

(1)

 

CULART-100

Introduction to Culinary Arts

1


 
(1)
 
CULART-118 Sustainable Food Communities  1  
(1)
 
CULART-121 Mise en Place/Culinary Fundamentals ‡ 1  

(2)

 

CULMGT-117

Hospitality Law and Liability 

3


 

(2)

 

CULMGT-102

Food and Beverage Procurement ‡ 

2


 

(2)

 

CULART-123

Vegetables, Starches and Grains ‡

2


 

(2)

 

CULART-122

Stocks, Soups and Sauces ‡

1


 

(2)

 

CULART-124

Meat Identification and Fabrications ‡

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  
(3)
 
CULMGT-101 Menu Planning and Design ^  2  
(3)
 
HOTEL-124 Managerial Accounting for the Hospitality Industry ‡  5  
(3)   CULART-112 Business/Industry Food Service/Catering 1 ‡ 5

 

(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 ^  3  
           
      Choose one emphasis    
    CULINARY MANAGEMENT      
(1)   CULART-119 Culinary Science ‡  1  
(1)   CULMGT-112 Food Service Sanitation ^  2  
(1)   CULMGT-105 Culinary Math and Cost Control  3  
(3)   CULART-113 Business/Industry Food Service/Catering 2 ‡  4  
           
    DIETETIC MANAGER      
(1)   DIETNT-118 Food Service Management 1: Coordinated Practice ‡  1  
(1)   DIETNT-106 Food Service Sanitation  2  
(1)   DIETNT-108 Food Service Management 1 ‡  3  
(3)   DIETNT-151 Nutrition for Dietetics  4  


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: 70                                                                  

 

‡ Prerequisite required.

^ Counts toward earning the Food Service Team Leader technical diploma.

Program curriculum requirements are subject to change.


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

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.

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.

 

Page updated  April 2017.