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The culinary management AS degree teaches you the skills necessary to work as a cook or chef, and prepares you for commercial and institutional management positions in the culinary industry. If you're previously or currently employed in these occupations, this program offers supplemental training.
The coursework includes sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of equipment; methods of preparation; usage of foods; methods of cooking; garde manger; performing different types of food services; nutrition; baking; communication skills; math skills; computer applications; supervision management; professionalism; culinary organization; food and beverage purchasing; dining room management; and beverage management. Students also receive training in communications, leadership, human relations, finance, employability skills, sanitation and safety, and efficient work practices.
Accredited by the American Culinary Federation Education Foundation, this program provides hands-on experiences in a simulated job environment with industry equipment, supplies and standards.
This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate. It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.
AS.CUL.CULA (60 Credit Hours)
This program will provide students with the skills necessary for employment as a restaurant cook or chef. The Culinary Management program and courses are accredited by the American Culinary Federation Education Foundation’s Accrediting Commission.
NOTE: Beginning Fall term 2008, all graduates of this program are eligible to articulate the AS degree in Culinary Management to the BS degree in Hotel and Restaurant Management at the University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management.
Program Required Courses
YEAR I – First Semester
†ENC 1101 English Composition I - 3 cr.
†FSS 1223C Food Preparation for Managers - 4 cr.
†FSS 2100 Menu Development and Marketing - 3 cr.
†FOS 1201 Safety and Sanitation - 2 cr.
MGF 1130 Mathematical Thinking - 3 cr.
YEAR I – Second Semester
†CGS 1107 Introduction to Computers - 1 cr.
†FSS 1063C Food Specialty I (Baking) - 3 cr.
†FSS 1500 Food and Beverage Control - 3 cr.
†FSS 1944 Food Practicum IV or FSS 1945 Food Practicum V - 2 cr.
†HFT 2840 Maitre D’ and Dining Room - 3 cr.
YEAR I – Third Semester
FSS 1942 Food Practicum II - 2 cr.
FSS 1943 Food Practicum III - 2 cr.
YEAR II – First Semester
†HFT 1000 Introduction to Hospitality Industry Management - 3 cr.
†HFT 2210 Supervisory Development - 3 cr.
†HFT 2600 Hospitality Law - 3 cr.
†HUN 2203 Culinary Nutrition - 3 cr.
YEAR II – Second Semester
FSS 1944 Food Practicum IV - 2 cr.
†FSS 1248C Food Specialties II (Garde Manger I) - 3 cr.
†FSS 2120 Food Purchasing and Storing - 3 cr.
YEAR II – Third Semester
†AMH 2010 Early American History or †AMH 2020, Modern American History or †POS 2041, American Government - 3 cr.
Humanities General Education CORE - 3 cr.
Natural Science General Education CORE - 3 cr.
†Courses symbolized by a dagger (†) are offered online in addition to the traditional delivery method. Online availability may vary by academic term.