Total Credit Hours - 180

Students pursuing the Bachelor of Science in Culinary Management (Online Completion Program) are required to take a total of 55 courses as follows:

• 21 core courses
• 3 core electives
• 7 required general education courses
• 8 general education electives

Students must have completed 48 Culinary Lab credits to be eligible for admission to the online degree completion program.  Contact an admissions representative for more information.

Core Curriculum 63 cr.

Students are required to take 21 core courses as follows:

CUL209 - Sustainable Purchasing and Controlling Costs

This course introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the student value the purchasing, planning, and control processes in the food and beverage industry. Primary focus is on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls.

Prerequisite(s): MTH100

Credits: 3

CUL210 - Management Supervision and Career Development

This course focuses on managing people from the hospitality supervisor's viewpoint. The emphasis is on techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the food service operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Emphasis will be placed on students assessing their more marketable skills, developing a network of contacts, generating interviews, writing cover letters and resumes, preparing for their employment interview, developing a professional appearance, closing and follow-up.

Prerequisite(s): None

Credits: 3

CUL222 - Food & Beverage Operations Management

Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service-ware handling, the service sequence, order taking, guest relations and the liability and consumer dimensions of alcohol service. Highlight the specific management opportunities and challenges in managing a bar, lounge, or food service establishment serving alcoholic beverages. Significant product knowledge orientation, as well as cost control and purchasing, production and service issues are addressed. The students will produce a complete dining room and bar operation manual.

Prerequisite(s): None

Credits: 3

CUL236 - Management by Menu

This course prepares future food service managers by giving a clear picture of the important role that menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because understanding menus is crucial to the success of any food service operations, i.e., a planning tool, a source of operational information, and a merchandising method for reaching patrons.

Prerequisite(s): CUL209

Credits: 3

CUL305 - Hospitality Managerial Accounting

This course is the accounting application course for the program. The students should be able to create the financial statements for their operation.

Prerequisite(s): FND154

Credits: 4

CUL312 - Global Management and Operations in the Hospitality Industry

The hospitality industry continues to grow in a global community. This can be attributed to the development of communication, transportation, technology, and free markets. This course provides students with an introduction to the dimensions and nature of the industry at an international level. Students examine the social, cultural, economic, and political environments that allow and enable such operations to grow globally. The globalization of the hospitality industry has created an increasing need for competent and qualified managers of international facilities. Topics emphasized include cultural dimensions of management, international management strategies, international marketing, and international human resource management.

Prerequisite(s): CUL222

Credits: 3

CUL315 - Facilities Management and Design

In this course, information necessary to develop a facilities plan and a design for a food service establishment is presented. This course requires a menu, feasibility study and representative examples of facility layouts (blueprint, mock-up, or rendering). During this course, each student creates a design layout, heavy and small equipment specifications, as well as a scale model and/or layout which complies with health fire and building codes.

Prerequisite(s): CUL236

Credits: 3

CUL326 - Legal Issues and Ethics in Hospitality Management

This course covers the legal rules that apply to the hospitality industry. It is designed to give the student an excellent overview of operations, particularly of law, combined with a historical perspective and present-day application. The course will also address pertinent key industry issues with a critical eye towards those laws that may hinder the industry's growth, as well as those laws that strengthen our rights as hospitality professionals.

Prerequisite(s): None

Credits: 3

CUL327 - Hospitality Information Systems

Upon completion of this course, the student will be able to use a variety of software applications designed for the food service industry including database, standardized recipes, inventory management, and point of sales systems. Emphasis will be in the use and preparation of professional documents, formal presentations, and graphic visuals to express and convey information and ideas to others. This course will incorporate the data from spreadsheets, word processed documents, and specialized food service software applications into presentation format.

Prerequisite(s):
CPU100 or equivalent

Credits: 3

CUL411 - Event Management

This course introduces both the meeting planner, catering, and banquet manager perspectives to the various market segments within the special event industry. It includes contracts, checklists, target markets, and closing the sale.

Prerequisite(s): None

Credits: 3

CUL425 - Leadership and Organizational Development

This course will apply leadership theories and principles to the foodservice industry. Emphasis will be placed on quality, communication, empowerment, goal setting, and change implementation as the foundations for decision making.

Prerequisite(s): CUL326

Credits: 3

CUL427 - Quality Service Management and Training

This course is designed to blend foodservice applications with professionalism through a case study approach. Students will be given real hospitality cases/applications and asked to use problem solving techniques to more effectively prepare them in their career.

Prerequisite(s): None

Credits: 3

CUL433 - Culinary Management Keystone

This course will provide experiential, practical workplace training supported by an individualized learning plan developed by the student in conjunction with the college and the employer.  The course will enable the student to integrate various disciplines within the Culinary Industry and builds on Culinary Management principles, concepts, and industry established practices studied during previous courses and throughout the student’s previous industry employment experience.  Students will spend 100 hours at a professional culinary establishment to complete their project.

Prerequisite(s): None

Credits: 3

CUL435 - Culinary Mgmt. Portfolio (BS)

Through competencies developed with previous related studies course work, students will develop a complete business plan for a minimum 100 seat restaurant. This project will include: market analysis and marketing strategy, operating budget, sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, menu, and facilities design. The student will have the assistance of a Chef/Instructor to facilitate with the completion of the capstone restaurant project.

Prerequisite(s): CUL427

Credits: 3

FND154 - Fundamentals of Accounting

This course introduces the nature and purpose of accounting, presents the accounting cycle, and explains how to prepare accounting statements.

Prerequisite(s): None

Credits: 3

FND252 - Human Resource Management

This course is designed to provide an overview and foundation for all facets of human resource management. Topics will include job design, labor relations, recruitment, selection, and development of employees, compensation administration, employee appraisal, and government regulations involved with equal employment opportunity, affirmative action, accommodations, Fair Labor Standards Act, and workplace safety. The strategic aspect of human resource management will be explored in depth.

Prerequisite(s): None

Credits: 3

HRM110 - Introduction to the Hospitality Industry & Industry Trends

This introductory course provides students with an overview of the hospitality industry, which includes various operational segments, historical perspectives on tourism and hospitality, and a comprehensive look at each department within the foodservice and lodging industry.  The student will receive an overview pertaining to forces that shape the hospitality industry, tourism, destinations, and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market, and investigate the major trends in the hospitality and tourism industry while assisting the students with locating the tools to analyze and interpret those trends.

Prerequisite(s): None

Credits: 3

HRM324 - Wine and Spirits Management

This course introduces the student to the history of the beverage industry as well as production and classification of beverage alcohol. Sales, consumption, and control systems of the beverage industry along with responsible beverage service will be stressed.

Prerequisite(s): CUL222

Credits: 3

HRM333 - International Traditions and Protocol

This course will provide the students with an understanding of the various traditions and protocols of the many religious and ethnic groups that they will need to be able to graciously conduct business in a global society.

Prerequisite(s): None

Credits: 3

HRM350 - Strategic Planning and Marketing

This course is designed to examine the multidimensional functions of marketing common to the hospitality and tourism industry. It will build on student's prior knowledge of the industry and components from other courses. Emphasis is placed on strategic planning in the hospitality and tourism organizations.

Prerequisite(s):
CUL305 or by permission of the Online Program Director

Credits: 3

HRM432 - Etiquette for Today's Professional

This course is designed to teach students appropriate etiquette as necessary to success in the hospitality industry. The ability to confidently respond to most social and business situations will be addressed beginning with the introduction of oneself as well as introducing others. Table settings, written communications/stationery, gifts and cards, dating (who pays the bill, etc.), the consideration of time and setting priorities, aspects of business etiquette, business dress, and the history of good manners will be discussed, reflecting on early citations of accepted codes of conduct and moving forward to the increasing informality we experience today.

Prerequisite(s): None

Credits: 3

Core Electives 9 cr.

Students are required to take 3 core elective courses from the list below:

A322 - Organizational Behavior

This course is an examination of human relations theory and individual, group, and organizational performance in relation to the organizational structures of contemporary businesses and public agencies.

Prerequisite(s):
FND152 or FND252

Credits: 3

CUL431 - Sales and Public Relations

This course will focus on the sales function in varied hospitality settings.  The relationship of sales to marketing will be explored, and the process of the actual personal sales call will be emphasized.  The role of a successful public relations plan will also be examined, as well as the benefits of favorable public impression on a hospitality operation.

Prerequisite(s):
HRM350 or FND153 or by permission of the Online Program Director

Credits: 3

CUL432 - Innovation and Entrepreneurship

This course provides an introductory overview to the knowledge and skills needed for entrepreneurship.  The course offers a chance to gain new knowledge and skills about how to identify and pursue entrepreneurial opportunities that can be applied to a student’s own interests.  Topics include: how entrepreneurs find, screen, and evaluate ideas and new business opportunities.

Creativity: Imagination, ingenuity; The ability to create; The act of relating previously unrelated things; The application of a person’s mental ability and curiosity to discover something new.

Innovation: The introduction of something new; The development of new processes, methods, devices, products, and services for use by oneself and/or others.

Entrepreneurship: The pursuit of opportunity without regard to resources currently controlled; The process of creating value by combining resources in unique ways to exploit opportunity.  Involves taking responsibility for implementing innovative concepts.

Prerequisite(s):
HRM350 or FND153

Credits: 3

FND114 - Fundamentals of Media Communication

An overview of informational media, from the historical perspective to practical uses, from page to pixels. The course will cover print media, film, television, and computer media applications.

Prerequisite(s): None

Credits: 3

FND132 - Fundamentals of the Internet

The increasing use of the Internet and the advent of the World Wide Web have created a growing market for individuals who can integrate aesthetic design principles coupled with Web page scripting skills. Students will create World Wide Web pages utilizing HTML, the basic scripting language of all Web documents, in addition to many of the other effects and extension scripts available for that medium.

Prerequisite(s): None

Credits: 3

FND151 - Consumer Behavior

This course examines the cultural, social, and individual variables involved in consumer behavior. It also reviews how they are incorporated into buyer decision processes and marketing practices.

Prerequisite(s):
HRM350 or FND153

Credits: 3

FND251 - E-Commerce

This course will introduce the student to the unique theory and tactics of advertising and marketing on the Internet. The student will research actual advertising and marketing campaigns employing the internet as a media vehicle. Class lectures will include the theories of advertising and marketing, target markets, demographics, media buying and customer tracking.

Prerequisite(s): None

Credits: 3

G150 - Introduction to Design Applications

This course is designed to provide an introduction to the industry-related graphic software applications currently used in the design professions. Students will be introduced to basic skills and technical devices for electronic production of visual communication. The three areas of concentration are digital illustration, image/photographic manipulation, and page layout.

Prerequisite(s): None

Credits: 3

HRM306 - Private Club Management and Operations

This course is designed to give students the basic understanding of the organization and management of various types of private clubs including city, country, and other recreational and social clubs. It will provide students with the unique sensitivities required in managing and operating the increasingly lucrative club management market.

Prerequisite(s): None

Credits: 3

HRM309 - Resort Management

This course will introduce you to the exciting, challenging, and demanding world of the resort industry. The scope of the industry will be discussed, as will various industries concerning the successful marketing, management, and development of a resort.

Prerequisite(s): None

Credits: 3

HRM331 - Advanced Beverage Management, Oneology, and Viticulture

Extensive study of wine making and the science of wine making from the cultivation of the vines to the harvest of the grape and the subsequent chemical and biological components of wine during crushing/stemming, fermenting, aging, bottling, packaging, and shipping. Geographical, climatic and cultural impact of the types of wines produced is emphasized.

Prerequisite(s): HRM324

Credits: 3

HRM380 - Hospitality Study Abroad Special Projects

Allows students to relate the real world environment by combining the student's personal background, cultures, and perceptions of the people and countries in which they are traveling and studying. Students will experience the cultural and economic aspects of the hospitality industry of the location. Actual observation and the study of systems of operation unique to this location and how these systems relate to those used and applied in the American Hospitality Industry. (note: only students who have taken a study abroad trip sponsored by the International Culinary Schools at the Art Institutes can take this course).

Prerequisite(s): None

Credits: 3

General Education 28 cr.

Students are required to take 7 required general education courses as follows:

BIO1010 - Introduction to Biology

In this course, students will learn the principles and foundations that comprise biology as a discipline.  Throughout the course students will be exposed to course lectures, texts, and basic, everyday analogies about concepts in biology. 

Topics discussed will include the history of biology as a science, the meaning and use of the scientific method, and the organization of life, cell structure and function, genetics, evolution, plant and animal biology, communities, ecosystems, and conservation and environmental topics.  Special emphasis will be placed on examining and understanding contemporary environmental issues through discussion, written, and labratory-based assignments.

Prerequisite(s): None

Credits: 4

BIO2010 - Nutrition

This course centers on an explanation of the basic principles of nutrition and their relationship to health. The structure, functions, and sources of nutrients - including proteins, carbohydrates, fats, vitamins, minerals, and water are discussed. Current issues in nutrition are reviewed, including dietary guidelines, energy balance, vitamin supplements, and food fads.

Prerequisite(s): None

Credits: 4

COM1010 - Introduction to Communications

In this course s

 

tudents will develop and refine oral and written presentation skills focusing on compiling, organizing and outlining the research material. Through a series of speeches, students will work to become better public speakers and have a basic understanding of various theories of communication. Emphasis is placed on communication theories and techniques used in interpersonal group, public, intercultural, and mass communication situations.

Prerequisite(s): ENG1010

Credits: 4

COM3010 - Advanced Communications

The purpose of this course is to examine the theoretical and practical aspects involved in effective communication. The course will emphasize essential elements of communication in both personal and professional environments as well as identify and analyze efficient oral and written delivery techniques.

Prerequisite(s): COM1010 ENG1010

Credits: 4

ENG1010 - Composition and Language

Students will be introduced to college level writing processes, including theme, composition, and research. Students will adhere to standard conventions of written English.

Prerequisite(s): None

Credits: 4

MTH1010 - College Math

Concepts of algebra including linear and quadratic equations, polynomials, exponents, logarithms and functions. Emphasis on graphical representations of functions. This course is designed to build an adequate background for the college-level mathematics, science and business courses.

Prerequisite(s): None

Credits: 4

PSY1010 - Introduction to Psychology

In this course students will be exposed to fundamental principles of psychology.  The fundamental questions guiding this course are relatively simple. In what ways are we alike and in what ways are we different and why? Although these questions may be simple, the answers, as we shall see, are complex, interconnected, and too often invisible to the untrained eye. Different families, backgrounds, sexes, cultures, ethnic groups, approaches, behaviors, values- how are we to understand this incredible diversity of human experience so that we can navigate successfully in an increasingly chaotic and shrinking world?  The intent of this course is to examine the psychological foundations underlying the identity of the “self,” “identity” and “world view” in an effort to understand the differences that exist from culture to culture, fromgeneration to generation, from family to family, from profession to profession, and from individual to individual.

Prerequisite(s): None

Credits: 4

General Education Electives 32 cr.

Students are required to take 8 general education electives.

One General Education Elective course must be taken from each area: English, Science/Math, Humanities, and Social Science.  Three General Education Elective courses must be at the 2000-level or higher, and three additional courses must be at the 3000-level or higher.

 

Some courses are offered on a rotating basis.

Transitional Courses 0-12 cr.

Placement tests in Math and English are administered to determine if a student needs additional preparation in either of these areas.  If a need is indicated, accepted applicants are placed in developmental courses on the basis of their placement test scores and/or transfer credit.  Students must successfully complete or place out of transitional courses in order to progress in the program. Transitional course credits do not count towards the total number of credits for graduation or cumulative grade point average.  Taking transitional classes increases the number of courses a student will take and may extend the number of quarters a student will be in attendance.

ENG095 - Reading and Writing Skills

This course emphasizes the study of basic competencies needed in order to perform satisfactorily in a college-level English course. Specifically, this includes grammatical, mechanical, and usage skills essential to produce competent paragraphs and essays.

Prerequisite(s): None

Credits:

MTH099 - Basic Mathematics

This course emphasizes the study of basic competencies needed in order to perform satisfactorily in a college-level basic mathematics course. Specifically this includes concepts and applications of whole numbers, decimals, fractions, percents, the order of operations and signed numbers.

Prerequisite(s): MTH100 requires a C or better for a passing grade. Once placed in MTH099 you must pass both Transitional Math courses (MTH099 and MTH100) with a C or better before taking College Math (MTH101).

Credits: 3

MTH100 - Elementary Algebra

This course emphasizes the study of basic algebraic concepts needed to perform satisfactorily in the college-level mathematics course. Specifically, this includes signed numbers, variables, exponents, equations, inequalities, graphing techniques, polynomials, factoring, rational expressions and applications.

Prerequisite(s): MTH099

Credits: 0

SS100 - Strategies for Online Learning

This course will familiarize students with the academic skills needed to succeed at the college level and in the online learning environment. Students will be encouraged to develop an attitude of curiosity and inquisitiveness, a capacity for perspective and comparison, and an ability to think rationally and contextually. The course will emphasize students' responsibility for a successful undergraduate education and the importance of being a lifelong learner. Students will also be introduced to policy and procedures of the Art Institute of Pittsburgh – Online Division.

Prerequisite(s): None

Credits: 3