AiO Course Catalog: Culinary Bachelor of Science Degree

Click on a course link for detailed information.

First Academic Year

CUL102 Sanitation and Safety	CUL103 Introduction to Culinary Skills	CPU101 Computer Literacy	CUL105 Concepts & Theories of Culinary Techniques
CUL123 American Regional Cuisine	CUL141 Latin American Cuisine	CUL204 Planning and Cost Control	ENG1010 Composition and Language
CUL203 Introduction to Pastry Techniques and Artistry	CUL205 Introduction to Baking Science and Theory	CUL235 Purchasing and Product Identification	BIO1010 Biology

Second Academic Year

CUL215 Garde Manager	CUL423 Customer Service	CUL122 Management by Menu	MTH1010 College Math
CUL218 World Cuisine	CUL243 Asian Cuisine	CUL210 Management, Supervision and Career Development	BIO2010 Nutrition	COM1010 Speech
CUL221 A la Carte Kitchen	CUL222 Food & Beverage Operations Management	CUL223 Internship	PSY1010 Introduction to Psychology	General Education Elective

Third Academic Year

CUL301
Art Culinaire

General Education
Elective

All courses to this point should be completed in a Culinary AS Degree Program
All courses beyond this point are offered online with this Culinary Management BS Degree Completion Program

SS100 Strategies for Online Learning **

CUL312
Global Management and Operations in the Hospitality Industry

CUL313
Facilities and Design

FND153
Fundamentals of Marketing

General Education
Elective

CUL323
Hospitality Law

CUL325
Foodservice Technology Systems

FND154
Principles of Accounting

General Education
Elective

Fourth Academic Year

HRM324 Wine and Spirits	CUL403 Foodservice	FND252 Human Resource Management	General Education Elective
CUL423 Customer Service	Program Elective	General Education Elective	COM3010 Advanced Communications
CUL411 Event Management	CUL421 Leadership in the Foodservice Industry	CUL422 Portfolio	General Education Elective

CUL

= Indicates course not offered online

CUL

= Indicates course available online

**To be completed within the first quarter of study at The Art Institute of Pittsburgh Online Division.

Click on any course link below to view detailed information about that course.

Program Courses
Course Code	Course Title	Credits	Prerequisite(s)
CPU101	Computer Literacy	3
CUL102	Sanitation & Safety	3
CUL122	Management by Menu	3	None.
CUL204	Planning and Cost Control	3	None
CUL222	Food & Beverage Operations Management	3
CUL312	Global Management and Operations in the Hospitality Industry
CUL321	Management Tools and Techniques	3	None
CUL323	Hospitality Law	3
CUL325	Purchasing and Product Identification
CUL403	Food Service Financial Management
CUL411	Event Management	3
CUL421	Leadership in the Foodservice Industry	3
CUL422	Portfolio CUL422	3	164 credits successfully completed in the Culinary Management program.
CUL423	Customer Service	3
FND153	Fundamentals of Marketing	3	None
FND154	Fundamentals of Accounting	3	None
FND252	Human Resource Management	3
HRM324	Wine and Spirits Management	3	CUL222 Food and Beverage Management

General Education Courses
Course Code	Course Title	Credits	Prerequisite(s)
BIO1010	Biology	4
BIO2010	Nutrition	4
COM1010	Speech	4	ENG1010
COM3010	Advanced Communications	4	COM1010, ENG1010 AS: "Successful completion of 75 credits" BS: "Successful completion of 150 credits"
ENG1010	Composition and Language	4	None
MTH1010	College Math	4
PSY1010	Introduction to Psychology	4

Program Electives
Course Code	Course Title	Credits	Prerequisite(s)
HRM131	Introduction to Tourism Management	3	N/A
HRM223	Recreation Facilities Management	3	None
HRM306	Private Club Management and Operations	3	None
HRM307	Trends in the Hospitality Industry	3	HRM224 Global Tourism
HRM309	Resort Management	3
HRM331	Advanced Beverage Management, Oneology, and Viticulture	3	HRM324 Wine and Spirits Management
HRM333	International Traditions and Protocol	3
HRM411	Senior Living and Special Needs Facilities Management	3
HRM431	Casino Operations Management	3

General Education Electives - At least one general education elective from each of the following areas: Humanities, Science/Math, Social Science, and English. In addition, three courses must be taken at the 2000-level or higher and three additional courses must be taken at the 3000 level or higher.
Course Code	Course Title	Credits	Prerequisite(s)
ART1010	Art Appreciation	4
ART1020	History of Art In Early Civilization	4
ART1030	Survey of Modern and Contemporary Art	4
ART2010	History of Popular Culture	4
ART3010	American Art History	4	ART1010, ART1020 or ART1030
ART3020	Survey of Architecture	4	ENG1010 and any 1000 or 2000-level ART class
ART4020	Latin American Art History	4	Any ART 2000 or 3000 level course
CHM1010	Chemistry	4	MAT 1001 or MAT1002 with a C or better
ECO1010	Economics	4
ENG1020	Composition and Language II	4	ENG1010
ENG2500	World Literature	4	ENG1010
ENG2510	American Literature	4	ENG1010
ENG3020	Creative Writing II – Fiction	4	ENG1020, and either ENG2500 or ENG2510, with at least a B in each course; recommendation of the English faculty
HIS1010	U.S. History I	4	ENG1010
HIS1020	U. S. History II	4	ENG1010
HIS2500	Western Civilization I	4	ENG1010
HIS2510	Western Civilization II	4	ENG1010
MTH2010	College Math II	4	MTH1010
PHI1010	Ethics	4	ENG1010
PHI2100	Aesthetics	4	ENG1010
PHI2200	Logic	4	MTH1010
PHY1010	Physics	4	MTH1010
PS1010	Introduction to American Politics	4	ENG1010
PSY2100	Cross-cultural Psychology	4	PSY1010
PSY3010	Cognitive Psychology	4	PSY1010
PSY4010	Organizational Psychology	4
SOC1010	Introduction to Sociology	4

*Credits in this course will not satisfy any degree requirements.