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Program Requirements

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Program Requirements

Culinary Management

Associate Degree 10-316-1

www.cvtc.edu
1-800-547-2882

Start Dates: August

Effective: August 2026

First Semester
Course # Course Title Credits Prerequisites/Comments
316-101 Food Theory 3 Program student; Corequisite: 316-102 Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
Course #: 316-101
Title: Food Theory
Credits: 3
Prerequisites/Comments: Program student; Corequisite: 316-102 Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
316-102 Intro to Culinary Arts 5 Program student; 316-105 or concurrent; Corequisite: 316-101 Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.
Course #: 316-102
Title: Intro to Culinary Arts
Credits: 5
Prerequisites/Comments: Program student; 316-105 or concurrent; Corequisite: 316-101 Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.
316-105 Food Safety & Sanitation 2 Fall only Applies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.
Course #: 316-105
Title: Food Safety & Sanitation
Credits: 2
Prerequisites/Comments: Fall only Applies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.
804-134 Mathematical Reasoning 3   All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement.
Course #: 804-134
Title: Mathematical Reasoning
Credits: 3
Prerequisites/Comments:   All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement.
  or  
or
804-189 Introductory Statistics 3   Students taking this course will learn to display data with graphs, describe distributions with numbers, perform correlation and regression analyses, and design experiments. They will use probability and distributions to make predictions, estimate parameters, and test hypotheses. They will learn to draw inferences about relationships including ANOVA.
Course #: 804-189
Title: Introductory Statistics
Credits: 3
Prerequisites/Comments:   Students taking this course will learn to display data with graphs, describe distributions with numbers, perform correlation and regression analyses, and design experiments. They will use probability and distributions to make predictions, estimate parameters, and test hypotheses. They will learn to draw inferences about relationships including ANOVA.
809-103 Think Critically & Creatively 3   Provides instruction about critical and creative thinking that is in high demand in all occupations. Models, theories, and processes provide the foundation for learning logical thinking strategies. Students will apply a systematic approach to problem solving by analyzing the problem, assessing possible solutions, and making effective decisions. In addition, students will generate ideas and analyze complex issues. This course assists students with developing a critical thinking mindset which is essential at every level of personal and professional life.
Course #: 809-103
Title: Think Critically & Creatively
Credits: 3
Prerequisites/Comments:   Provides instruction about critical and creative thinking that is in high demand in all occupations. Models, theories, and processes provide the foundation for learning logical thinking strategies. Students will apply a systematic approach to problem solving by analyzing the problem, assessing possible solutions, and making effective decisions. In addition, students will generate ideas and analyze complex issues. This course assists students with developing a critical thinking mindset which is essential at every level of personal and professional life.
  or  
or
809-166 Introduction to Ethics: Theory and App 3   This course provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and professional standards of behavior, and apply a systematic decision-making process to these situations.
Course #: 809-166
Title: Introduction to Ethics: Theory and App
Credits: 3
Prerequisites/Comments:   This course provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and professional standards of behavior, and apply a systematic decision-making process to these situations.
  Total Credits: 16  
Total Credits: 16

Second Semester
Course # Course Title Credits Prerequisites/Comments
316-108 Service Management 2 Spring only | Program student This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.
Course #: 316-108
Title: Service Management
Credits: 2
Prerequisites/Comments: Spring only | Program student This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.
316-111 Advanced Culinary Arts 5 Spring only | Program student; 316-101 and 316-102 and 316-105 This course applies advanced culinary concepts in a real-world production setting to strengthen and expand professional cooking skills. Learners develop proficiency through hands-on practice, including fabrication, production, and execution techniques while exploring global cuisines and culinary cultures. The course emphasizes professional standards, workflow, and collaboration. Learners demonstrate competency through applied industry stages that support career focus and post-graduation readiness.
Course #: 316-111
Title: Advanced Culinary Arts
Credits: 5
Prerequisites/Comments: Spring only | Program student; 316-101 and 316-102 and 316-105 This course applies advanced culinary concepts in a real-world production setting to strengthen and expand professional cooking skills. Learners develop proficiency through hands-on practice, including fabrication, production, and execution techniques while exploring global cuisines and culinary cultures. The course emphasizes professional standards, workflow, and collaboration. Learners demonstrate competency through applied industry stages that support career focus and post-graduation readiness.
316-143 Purchasing & Cost Control 1 Spring only | Program student This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
Course #: 316-143
Title: Purchasing & Cost Control
Credits: 1
Prerequisites/Comments: Spring only | Program student This course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.
316-145 Menu Design & Development 1 Spring only | Program student This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes. Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
Course #: 316-145
Title: Menu Design & Development
Credits: 1
Prerequisites/Comments: Spring only | Program student This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes. Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.
801-196 Oral/Interpersonal Comm 3   Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.
Course #: 801-196
Title: Oral/Interpersonal Comm
Credits: 3
Prerequisites/Comments:   Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.
809-198 Intro to Psychology 3   This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors, and social influences. Additional topics include research methods, biological and environmental impacts, development, sensation and perception, consciousness, intelligence and stress. This course directs the student to an insightful understanding of the complexities of human relationships in personal, social, and vocational settings.
Course #: 809-198
Title: Intro to Psychology
Credits: 3
Prerequisites/Comments:   This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors, and social influences. Additional topics include research methods, biological and environmental impacts, development, sensation and perception, consciousness, intelligence and stress. This course directs the student to an insightful understanding of the complexities of human relationships in personal, social, and vocational settings.
  Total Credits: 15  
Total Credits: 15

Third Semester
Course # Course Title Credits Prerequisites/Comments
314-100 Intro to Baking & Pastry 5 Fall only | Program student; 316-101 and 316-102 and 316-105 or concurrent This introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.
Course #: 314-100
Title: Intro to Baking & Pastry
Credits: 5
Prerequisites/Comments: Fall only | Program student; 316-101 and 316-102 and 316-105 or concurrent This introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.
316-112 Garde Manger 3 Fall only | Program student; 316-101 and 316-102 and 316-105 In Garde Manger you will be introduced to advanced culinary techniques that are unique to the cold kitchen. Skills will be developed through hands on participation in fresh sausage crafting, smoking and curing of meat and seafood, hot and cold hors 'd oeuvres, appetizers, salads, cheese making and buffet presentations.
Course #: 316-112
Title: Garde Manger
Credits: 3
Prerequisites/Comments: Fall only | Program student; 316-101 and 316-102 and 316-105 In Garde Manger you will be introduced to advanced culinary techniques that are unique to the cold kitchen. Skills will be developed through hands on participation in fresh sausage crafting, smoking and curing of meat and seafood, hot and cold hors 'd oeuvres, appetizers, salads, cheese making and buffet presentations.
316-147 Restaurant Operations Mgmt 4 Fall only | 316-111 This course provides a comprehensive overview of restaurant operations, focusing on the efficient management of front-of-house and back-of-house functions. Students will learn essential skills in staff management, guest service, inventory control, kitchen operations, and cost management. Emphasis will be placed on creating smooth workflows, optimizing service quality, and maximizing profitability. Through case studies and practical exercises, students will gain the expertise needed to manage day-to-day restaurant operations and deliver a high-quality dining experience.
Course #: 316-147
Title: Restaurant Operations Mgmt
Credits: 4
Prerequisites/Comments: Fall only | 316-111 This course provides a comprehensive overview of restaurant operations, focusing on the efficient management of front-of-house and back-of-house functions. Students will learn essential skills in staff management, guest service, inventory control, kitchen operations, and cost management. Emphasis will be placed on creating smooth workflows, optimizing service quality, and maximizing profitability. Through case studies and practical exercises, students will gain the expertise needed to manage day-to-day restaurant operations and deliver a high-quality dining experience.
801-136 English Composition I 3   Learners develop and apply skills in all aspects of the writing process. Through a variety of learning activities and written documents, learners employ rhetorical strategies, plan, organize and revise content, apply critical reading strategies, locate and evaluate information, integrate and document sources, and apply standardized English language conventions.
Course #: 801-136
Title: English Composition I
Credits: 3
Prerequisites/Comments:   Learners develop and apply skills in all aspects of the writing process. Through a variety of learning activities and written documents, learners employ rhetorical strategies, plan, organize and revise content, apply critical reading strategies, locate and evaluate information, integrate and document sources, and apply standardized English language conventions.
  Total Credits: 15  
Total Credits: 15

Fourth Semester
Course # Course Title Credits Prerequisites/Comments
314-103 Advanced Baking and Pastry 5 Spring only | Program student; 314-100 and 316-105 This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
Course #: 314-103
Title: Advanced Baking and Pastry
Credits: 5
Prerequisites/Comments: Spring only | Program student; 314-100 and 316-105 This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.
316-136 Culinary Arts Internship 2 144 hours | Program student; 316-101 and 316-102 and 316-105 The Culinary Arts Internship will immerse you into the culinary industry and allow you to continue to develop and hone your skills at an approved internship site. While on your internship you will work with a site mentor who will provide performance feedback and assist you with meeting your educational goals. During your internship you will create and maintain a portfolio of your experience.
Course #: 316-136
Title: Culinary Arts Internship
Credits: 2
Prerequisites/Comments: 144 hours | Program student; 316-101 and 316-102 and 316-105 The Culinary Arts Internship will immerse you into the culinary industry and allow you to continue to develop and hone your skills at an approved internship site. While on your internship you will work with a site mentor who will provide performance feedback and assist you with meeting your educational goals. During your internship you will create and maintain a portfolio of your experience.
316-149 Culinary Business & Marketing 1 Spring only, 1st 8 weeks This course explores the key principles of marketing and business management within the culinary industry. Students will learn how to create and implement effective marketing strategies tailored to foodservice businesses, including restaurants, catering services, and culinary products. Topics covered include brand development, social media marketing, menu engineering, customer relationship management, and pricing strategies. The course also delves into financial management, business planning, and market analysis, providing students with a solid foundation in managing the business side of culinary ventures. Through case studies, practical projects, and real-world applications, students will develop the skills necessary to grow and sustain a successful culinary business.
Course #: 316-149
Title: Culinary Business & Marketing
Credits: 1
Prerequisites/Comments: Spring only, 1st 8 weeks This course explores the key principles of marketing and business management within the culinary industry. Students will learn how to create and implement effective marketing strategies tailored to foodservice businesses, including restaurants, catering services, and culinary products. Topics covered include brand development, social media marketing, menu engineering, customer relationship management, and pricing strategies. The course also delves into financial management, business planning, and market analysis, providing students with a solid foundation in managing the business side of culinary ventures. Through case studies, practical projects, and real-world applications, students will develop the skills necessary to grow and sustain a successful culinary business.
316-151 Event Operation Management 4 Spring only | Program student; 316-147 This course provides a comprehensive approach to managing both front-of-house and back-of-house operations for events and catering services. Students will learn how to plan, organize, and execute large-scale events, focusing on the seamless coordination between service and kitchen teams. Key topics include menu development, food preparation, logistics, staffing, budgeting, and customer service. Emphasis is placed on optimizing workflow, ensuring high-quality food and service, and managing event timelines. Through hands-on exercises and case studies, students will gain the skills needed to effectively manage both the operational and culinary aspects of catering and event services.
Course #: 316-151
Title: Event Operation Management
Credits: 4
Prerequisites/Comments: Spring only | Program student; 316-147 This course provides a comprehensive approach to managing both front-of-house and back-of-house operations for events and catering services. Students will learn how to plan, organize, and execute large-scale events, focusing on the seamless coordination between service and kitchen teams. Key topics include menu development, food preparation, logistics, staffing, budgeting, and customer service. Emphasis is placed on optimizing workflow, ensuring high-quality food and service, and managing event timelines. Through hands-on exercises and case studies, students will gain the skills needed to effectively manage both the operational and culinary aspects of catering and event services.
316-199 Intro to Food Truck 2 Spring only, 2nd 8 weeks | Program student; 316-111 The Intro to Food Truck Operations course will expose students to the daily operating functions of running a food truck. Students will have lab and lecture covering the menu planning, logistics, preparing the food and serving from the truck for the lab portion of the course. The locations of the truck may vary at CVTC , and the planned menu will change based on the clientele. Each student will rotate through the stations of the truck to experience all aspects of running the business. Students must have the ServSafe Manager Credential.
Course #: 316-199
Title: Intro to Food Truck
Credits: 2
Prerequisites/Comments: Spring only, 2nd 8 weeks | Program student; 316-111 The Intro to Food Truck Operations course will expose students to the daily operating functions of running a food truck. Students will have lab and lecture covering the menu planning, logistics, preparing the food and serving from the truck for the lab portion of the course. The locations of the truck may vary at CVTC , and the planned menu will change based on the clientele. Each student will rotate through the stations of the truck to experience all aspects of running the business. Students must have the ServSafe Manager Credential.
  Total Credits: 14  
Total Credits: 14

Course Title

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Course Description

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Minimum Program Credits Required: 60

2.0 Minimum Program Cumulative GPA Required for Graduation
If a student does not enroll in any courses at CVTC for two or more consecutive semesters, the student will be required to reapply with Admissions. Students must abide by any changes in admission requirements and degree requirements.

Updated: 1/29/2026 2:54 p.m.  |  Printed: 3/3/2026 3:22 a.m.

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