- CUL-004
- Culinary Concepts
- Credit(s) 3
Culinary Concepts
CUL 004 is a senior level capstone course that will have students using acquired
managerial and leadership skills. Culinary Concepts develops an overview that offers
a broad educational approach to a career in the hospitality industry. This course
of study prepares students with both a management theory and operational competencies
necessary to enter any segment of the industry. This course will provide instruction
specific to the hospitality industry including human resource management, organizational
behavior, facilities management, hospitality law, leadership management, and ethics.
Students will also study safety and sanitation, food service operations, cost control,
career development, financial and managerial accounting, financial management, hospitality
service management, production branding, market service management, and operational
and strategic management. The approach to this course will offer employers a well-rounded
graduate who understand day to day operations and can adapt to multitude of position.
The Culinary Concepts student will have an expansive knowledge base and ready to look
at numerous career opportunities upon graduation.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Transfers to:
- CSU
- CUL-067
- Catering and Beverage Services
- Credit(s) 3
Catering and Beverage Services
CUL 067 emphasizes basic catering and beverage service concepts and principles
and procedures in relation to providing quality products and services. This course
focuses on historical banqueting, trends within the catering and beverage service
industries, styles of catering operations, catering menu program and design, catering
procedures and techniques, tools and equipment for catering and beverage service operations,
staffing requirement, purchasing, receiving and storage procedures, and regulations
governing catering and beverage service operations.
- Class Hours:
- 54 Lecture
- Advisory:
- CUL-003