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A FOUNDATION FOR ADVANCEMENT
Professionals in culinary arts manage restaurants, cater special events, offer personal chef services, and more. The practical culinary skills and management courses in this program provide a foundation for graduates to advance in the culinary arts field, as well as preparation for entry-level management positions in the foodservice industry.
What you’ll study
* Begin with basic culinary skills and progress to advanced food techniques and garnishing and presentation.
* Learn skills in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations, as they relate to the foodservice industry.
* Explore the factors affecting the food service industry in a global marketplace.
* Develop proficiency in industry technology through advanced training with industry-specific software and hardware.
* Develop managerial and leadership skills with practical applications and case studies.
Special features
Students in the culinary arts program compete every year in local, regional, or national competitions, and have often won awards for their skills. As students progress in their program, they move beyond culinary arts with courses in the management and business skills needed for success in the culinary field. Students apply practical culinary arts skills and management theories of culinary arts management in a senior practical capstone course that culminates in an elegant dining event. Upon completion of the entire 12-quarter bachelor of science degree at The Art Institute of Atlanta, students will receive either the Certified Culinarian (CC) or Certified Pastry Culinarian (CPC) designation from the American Culinary Federation (ACF).
Career opportunities
Graduates of the culinary arts management program may begin their careers as management trainees, kitchen managers, assistant pastry chefs, banquet chefs, sous chefs, purchasing managers, unit level restaurant managers, or banquet or catering managers. With experience, graduates may progress to become executive sous chefs, executive pastry chefs, executive chefs, chef educators, chef owners/entrepreneurs, directors of catering, or food and beverage directors. |
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Requirements for Culinary Arts Management Bachelor of Science Degree
(192 quarter credits required)
All courses are four credits unless indicated otherwise.
Courses in the program
(144 quarter credits)
CL 101 Nutrition**
CL 111 Career Development in the Hospitality Industry**
CL 112 Sanitation and Safety**
CL 116 Application of Culinary Skills and Equipment (8 credits)**
CL 123 Introduction to Baking and Pastry (8 credits)**
CL 124 American Regional Cooking-East/West (8 credits)**
CL 131 Management and Supervision**
CL 132 Computer Applications in the Foodservice Industry**
CL 134 Cost Control and Purchasing**
CL 228 Garde Manger (8 credits)**
CL 229 International and Current Cuisine (8 credits)**
CL 230 À la Carte and Classical Cuisine (8 credits)**
CL 232 Facilities Planning and Menu Management**
CL 235 Dining Room Operations (2 credits)**
CL 236 Beverage Identification and Management (2 credits)**
CL 331 Leadership and Organizational Management
CL 332 Applied Technology in the Foodservice Industry
CL 335 Quality Customer Service Management
CL 336 Advanced Beverage Management, Oenology, and Viticulture
CL 340 Human Resource Management and Employee Labor Relations
CL 342 Marketing Applications in the Foodservice Industry
CL 350 Legal Issues in Foodservice
CL 399 Externship/Internship
CL 429 History and Culture of Food
CL 430 Senior Culinary Practicum (8 credits)
CL 432 Global Management and Operations in the Hospitality Industry
CL 434 Managerial Accounting and Financial Management
CL 499 Management Externship
Program electives (8 credits from the following courses, or any other degree course offered in the college for which prerequisite requirements have been met)
CL 206 Contemporary Culinary Competition
CL 207 Contemporary Pastry Culinary Competition
CL 426 Foodservice Entrepreneurship
CL 431 Strategic Management and Operations in the Foodservice Industry
CL 222 Personal Chef Service
CL 226 Catering
CL 227 Food Styling
CL 397 Honors Fellowship
CL 398 Independent Study
General education
(48 quarter credits)
EC 310 Economics
EN 101 English I* **
EN 102 English II* **
EN 305 Professional Communication
HU 105 World Civilization and the Arts**
HU 305 Critical Thinking
MT 113 Ideas of Mathematics**
MT 314 Statistics
PS 101 Introduction to Psychology**
SC 106 Chemistry**
SP 101 Beginning Spanish Conversation
General education elective
* Or honors equivalent for qualified students
** Indicates course is also an associate’s degree requirement
Typical Course Sequence for Culinary Arts Management Bachelor of Science Degree
First quarter (16 credits)
CL 112 Sanitation and Safety
CL 116 Application of Culinary Skills and Equipment (8 credits)
EN 101 English I
Second quarter (16 credits)
CL 111 Career Development in the Hospitality Industry
CL 123 Introduction to Baking and Pastry (8 credits)
MT 113 Ideas of Mathematics
Third quarter (16 credits)
CL 124 American Regional Cooking-East/West (8 credits)
CL 132 Computer Applications in the Food Service Industry
EN 102 English II
Fourth quarter (16 credits)
CL 134 Cost Control and Purchasing
CL 228 Garde Manger (8 credits)
SC 106 Chemistry
Fifth quarter (16 credits)
CL 101 Nutrition
CL 229 International and Current Cuisine (8 credits)
PS 101 Introduction to Psychology
Sixth quarter (16 credits)
CL 131 Management and Supervision
CL 235 Dining Room Operations (2 credits)
CL 236 Beverage Identification and Management (2 credits)
CL 399 Externship/Internship
HU 105 World Civilization and the Arts
Seventh quarter (16 credits)
CL 230 A la Carte and Classical Cuisine (8 credits)
CL 232 Facilities Planning and Menu Management
Program Elective
Eighth quarter (16 credits)
CL 331 Leadership and Organizational Management
CL 332 Applied Technology in the Foodservice Industry
CL 335 Quality Customer Service Management
EN 305 Professional Communication
Ninth quarter (16 credits)
CL 340 Human Resource Management and Employee Labor Relations
CL 342 Marketing Applications in the Foodservice Industry
HU 305 Critical Thinking
MT 314 Statistics
Tenth quarter (16 credits)
CL 336 Advanced Beverage Management, Oenology, and Viticulture
CL 350 Legal Issues in Foodservice
SP 101 Beginning Spanish Conversation
EC 310 Economics
Eleventh quarter (16 credits)
CL 429 History and Culture of Food
CL 434 Managerial Accounting and Financial Management
CL 499 Management Externship General education elective
Twelfth quarter (16 credits)
CL 430 Senior Culinary Practicum (8 credits)
CL 432 Global Management and Operations in the Hospitality Industry
Program elective |
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| Culinary Arts Management - Bachelor of Science |
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| Number of Quarters | 12 | | Number of Credit Hours | 192 | | Additional kit | $285.00 | | Application Fee | $50.00 | | Starting kit (optional) | $285.00 | | Supplies/textbooks (average) | $70.00 | | Tuition Deposit | $100.00 | | Tuition per Credit Hour | $435.00 | | Total Tuition & Fees | $84,310.00 |
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