2009 - 2010 Catalog - The Art Institutes

CULINARY
MANAGEMENT
Bachelor of Science
12 Quarters
GOOD SERVICE LEADS TO SUCCESS
No matter how good the food is, the service you receive at a
restaurant is what affects most people’s decision to return.
Your meal should arrive in reasonable time, the establishment
should be clean, and your host and servers should be courteous.
It’s the manager who ultimately is responsible for the
quality of your dining experience. It’s a challenging job — but
the rewards can be delicious. Managers control everything,
from “front of the house” (the public part of the restaurant) to
the “back of the house” (the kitchen and restaurant administration).
Their goal is to bring customers back again and
again. A manager’s leadership and decisions impact everyone
from employees to diners.
WHAT WILL I LEARN?
This bachelor’s degree program builds upon fundamental
culinary skills to prepare you for management positions in the
food service industry. You begin with the basics, from knife
skills and kitchen procedures to nutrition, speed and timing,
and presentation. From here, you progress to more advanced
areas such as baking and pastry, garde manger (cold kitchen),
international and American cuisine, à la carte, and dining
room operations. You’ll also study human resource management,
event, beverage and menu management, customer
service management, marketing, leadership, and even food
service for the retirement community.
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PROGRAM MISSION
The mission of the Culinary Arts program is to provide an environment
for students to become learners who possess the
skills, knowledge, creativity and ethical values necessary in
the rapidly changing, culturally diverse culinary professions.
Overall the intent of the program is to have experienced
industry professionals impart their knowledge and technical
acumen to the students. The approach to education relies
heavily on actually participating in projects that are practical
and technical in scope. Graduating students will be prepared
to seek entry-level positions in the field of hospitality and
culinary arts.
PROGRAM OBJECTIVES
Demonstrate the ability to professionally prepare standardized
recipes using a variety of cooking techniques as well as
the appropriate equipment and cooking skills.
Describe and perform tasks related to common business
practices within the culinary industry including inventory,
menu planning, cost control, and food purchasing.
Describe the principles of food and beverage management
as well as the functions essential to the operation of the dining
room in a restaurant through developing an appropriate
business for a specific market.
Define and articulate the professional values of the culinary
profession including the standards for presenting themselves
to employers in a professional manner, commitments to
respect co-workers, employers, and equipment, well-defined
career goals, and the value of life-long professional development.