Skip to Main Content

Program Requirements

Program Requirements

Culinary Management

Associate Degree  |  10-316-1

Start Dates: August, January

Effective: August 2024

First Semester

Course #Course TitleCreditsPrerequisites/Comments

316-101Food Theory3Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

316-102Intro to Culinary Arts5Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.

316-105Food Safety & Sanitation2(316-101 and 316-102) or 314-100 or concurrentApplies 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.

316-108Service Management2This 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.

801-196Oral/Interpersonal Comm3Focuses 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.


Second Semester

Course #Course TitleCreditsPrerequisites/Comments

316-114Purchasing & Receiving2Program student; 316-116 or concurrentYou will examines standards and specifications of food purchasing with emphasis on quality, grading, optimal pricing, and ordering requirements. You will explore these concepts through situational problems and develop skills to be successful in the culinary industry.

316-116Menu Design & Development2Program student; 316-114 or concurrentThis course will discuss the various design and styles of menus. Topics will include menu design, menu engineering, copy writing, and pricing. During this course students will have the opportunity to plan a restaurant concept which includes, site selection, demographic analysis, branding and menu construction.

314-100Intro to Baking & Pastry5Fall onlyThis 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.

316-111Advanced Culinary Arts5316-101 and 316-102 and 316-105 and (316-112 and 316-114 and 316-116 or concurrent)In the Advanced Culinary Arts course, you will utilize the cooking techniques and concepts you learned in previous courses, as well as, developing new techniques. You will develop skills with meat and fish identification and fabrication and explore international cuisines such as Asian, European, and American Regional Cuisines through regional menus and techniques.

314-101Advanced Baking & Pastry3Spring only | 314-100 or concurrent and 316-105This course will build upon the skills and knowledge you have developed during your introduction courses in the Baking and Pastry Program. Throughout this course you will apply advanced baking and pastry techniques in the operation of a restaurant open to the public, retail bakery, as well as developing new skills and understanding in banquets and catering, bakery management, and human resource management. During this course your class will have the opportunity to develop a retail concept.

316-112Garde Manger3Program student; 316-105 and (316-111 and 316-114 and 316-116 or concurrent)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.

804-134Mathematical Reasoning3All 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.

804-189Introductory Statistics3Students 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.


Third Semester

Course #Course TitleCreditsPrerequisites/Comments


102-112Principles of Management3This course explores the four key managerial functions: planning, organizing, leading, and controlling. Learners gain personal insights through assessments and feedback, while learning to apply theoretical concepts to their potential managerial practices. The course emphasizes global applicability, preparing learners for diverse leadership roles.

116-193Human Resources, Intro3In this course, students will examine the role of human resources and goals of human resource management in today's organizations. Students will learn and apply skills related to the various functions within human resources management including equal employment opportunity and diversity, recruitment and selection, compensation and benefits, performance management, and labor relations. Student will explore the importance and impact of these human resource functions on the overall strategy of organizations.

316-121Restaurant Operations BOH3316-111 and 316-116 or concurrentThis course will build upon the skills and knowledge you have developed during your first year in the Culinary Program. Throughout this course you will apply advanced culinary techniques in the operation of a restaurant open to the public as well as developing new skills and understanding in banquets and catering, restaurant concept design, kitchen management, and human resource management. During this course your class will have the opportunity to develop a restaurant concept to be implemented in the next semester.

809-198Intro to Psychology3This 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.


Fourth Semester

Course #Course TitleCreditsPrerequisites/Comments

316-130Nutrition2Program student; 316-132 and 316-134 or concurrentBasic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed.

316-132Cost Control2Program student; 316-130 and 316-134 or concurrentAnalysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined.

316-134Restaurant Operations FOH3316-121 and 316-130 and 316-132 or concurrentCreate a positive and memorable experience for your guests. Examine how the dining room professional is responsible for maintaining standards of service, training of dining room staff, motivating and monitoring staff to ensure customers' expectations are being exceeded. This course covers general rules of local and international service types, how to handle reservations, functions and procedures for dining room staff, and using current point-of-sale technology. Also included are sales techniques for service personnel including menu knowledge, suggestive selling and banquets.

316-136Culinary Arts Internship2144 Hours | Program student; 316-102 and 316-105The 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.

801-136English Composition 13This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing, and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.

809-103Think Critically & Creatively3This course provides instruction in the vital, realistic, and practical methods of thinking which are in high demand in all occupations of substance today. Decision making, problem solving, detailed analysis of ideas, troubleshooting, argumentation, persuasion, creativity, setting goals and objectives, and more are considered in depth as the student applies specific thinking strategies and tools to situations in a wide variety of workplace, personal, academic, and cultural situations. Classroom instruction is demonstration, discussion, project and teamwork based. Assignments range from the short and simple to the detailed and complex. Reality and practicality are the focuses all through the course. These skills are in high demand by employers. Having this course in your background can significantly enhance your appeal as an employee. It certainly will make you a more adept and confident person.

809-166Intro to Ethics: Theory & App3This 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.


Close this window.

Course Title

###-### | # Credits

Course Description

Find Upcoming Sections

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: 1/20/2023 3:50 p.m.  |  Printed: 7/15/2024 4:24 a.m.

Print Page

Join Us To

Experience CVTC for Yourself

Explore CampusAttend an EventSchedule a Visit
I'm a(n)