2011-2013 CATALOG - The Art Institutes

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CULINARY MANAGEMENT
L e c t u r e H r s .
L a b H r s .
C o n t a c t H r s .
COM201 Effective Speaking** 44 0 44 4 11
COM291 Non Fiction Writing** 44 0 44 4 11
CU100 Fundamentals of Classical Techniques◊ 22 88 110 6 11
CU110 Culinary Theory and Concepts◊ 22 22 44 3 11
CU124 Introduction to Baking and Pastry Techniques◊ 22 88 110 6 11
CU130 American Regional Cuisine◊ 22 88 110 6 11
CU135 Latin Cuisine◊ 11 44 55 3 11
CU165 Kitchen Management and Career Development◊ 22 22 44 3 11
CU201 Garde Manger◊ 22 88 110 6 11
CU225 Management by Menu◊ 22 22 44 3 11
CU234 Classical European Cuisine◊ 11 44 55 3 11
CU235 Asian Cuisine◊ 11 44 55 3 11
CU236 World Cuisine◊ 11 44 55 3 11
CU240 A la Carte◊ 11 154 165 6 11
CU249 Sustainable Purchasing and Controlling Costs◊ 22 22 44 3 11
CU255 Food and Beverage Operations Management◊ 22 22 44 3 11
CU260 Culinary Capstone◊ 22 22 44 3 11
CU271 Art Culinaire◊ 22 88 110 6 11
CU315 Human Resource Management◊ 22 22 44 3 11
CU320 Foodservice Technology◊ 22 22 44 3 11
CU345 Introduction to Accounting◊ 22 22 44 3 11
CU347 Facilities Management and Design◊ 22 22 44 3 11
CU357 Hospitality Marketing◊ 22 22 44 3 11
CU370 Leadership and Organizational Development◊ 22 22 44 3 11
CU380 Financial Management◊ 22 22 44 3 11
CU403 Quality Service Management and Training◊ 22 22 44 3 11
CU410 Catering and Event Management◊ 22 22 44 3 11
CU447 Exploring Wines and the Culinary Arts◊ 22 22 44 3 11
CU450 Management Externship◊ 0 0 150 3 11
CU460 Innovation and Entrepreneurship ◊ 22 22 44 3 11
CU485 Senior Practicum◊ 11 44 55 3 11
CU490 Global Management and Operations◊ 22 22 44 3 11
CU492 Legal Issues◊ 22 22 44 3 11
CU497 Senior Capstone / Portfolio◊ 22 22 44 3 11
ENG100 English I** 44 0 44 4 11
GE490 General Education Capstone** 0 44 44 2 11
HUM101 Critical Thinking** 44 0 44 4 11
HUM102 Philosophy and Ethics** 44 0 44 4 11
HUM201 Spanish I** 44 0 44 4 11
SCI156 Nutritional Science** 44 0 44 4 11
Culinary Elective ◊ 22 22 44 3 11
Culinary Elective ◊ 22 22 44 3 11
Culinary Elective ◊ 22 22 44 3 11
Culinary Elective ◊ 22 22 44 3 11
Social/Behavioral Science Elective** 44 0 44 4 11
Math/Computer Science Elective** 44 0 44 4 11
Science Elective** 44 0 44 4 11
Humanities/Fine Arts Elective or Social/Behavioral Science Elective** 44 0 44 4 11
Math/Computer Science or Science Elective** 44 0 44 4 11
English/Communications Elective** 44 0 44 4 11
Totals 1276 1386 2812 180 132
C r e d i t s
# W e e k s
◊Area of Concentration;
**General Education
++ Program Electives
Typical Course Sequence-Subject
to change without notice at the
discretion of the school
TheCulinary Management bachelor’s
degree program approved for
Veterans G.I. Bill Education
Benefits.
THE ART INSTITUTE OF PHOENIX 2011-2013 COURSE CATALOG