Pilihan program

Ringkasan program

The mission of the BA degree in Culinary Management is to prepare students for the culinary management field by building on a core of knowledge gained through the associate’s degree (AAS) programs in Advanced Culinary Arts or Baking and Pastry Arts or equivalent coursework. Students will develop the management skills necessary to successfully operate a culinary-focused business venture. Students who successfully complete specific courses in this program may receive certificates from the American Culinary Federation (ACF), the National Restaurant Association (NRA), or the American Hotel and Lodging Association (AHLA).

Modul program

The following are the modules: Core Courses: BUS310 Introduction to Financial Management 4.5, BUS352 Employment Law 4.5, BUS362 Sales Management 4.5, BUS363 Strategic Issues in Marketing 4.5, BUS415 Organizational Theory and Development 4.5, CUL111 Culinary Theory and Sanitation 4.5, CUL121 Kitchen Fundamentals 4.5, CUL140 Introduction to Cooking Techniques 4.5, CUL142 Garde Manger 4.5, CUL150 Sauces, Soups and Stocks 4.5, CUL152 Elements of Entree Production 4.5, CUL160 Fundamentals of Baking 4.5, CUL162 Pastry Arts 4.5, CUL170 Advanced Culinary Theory 4.5, CUL210 Nutrition and Menu Planning 4.5, CUL215 Dining Room Service 4.5, CUL271 Culinary Skills Externship I 4.5, CUL340 Introduction to Gastronomy 4.5, CUL380 Culinary Cultural Traditions 4.5, CUL490 Culinary Arts Capstone 4.5, HOS270 Hospitality Supervision 4.5, HOS330 Food and Beverage Controls 4.5, HOS355 Catering 4.5, HOS430 Hospitality Facilities Design 4.5, Applied Elective Pool 1: CUL240 Purchasing and Receiving 4.5, CUL241 Catering 4.5, CUL251 Bounty of the Sea 4.5, CUL252 Chiles in the Global Kitchen 4.5, CUL253 American Regional Cuisine 4.5, CUL254 International Cuisine 4.5, CUL255 Italian Cuisine 4.5, CUL256 Indian Cuisine 4.5CUL257 French Cuisine 4.5, CUL270 Food Science 4.5, CUL272 Culinary Skills Externship II 4.5, CUL273 Culinary Skills Externship III 4.5, HOS291 Current Topics in Hotel and Event Management I 4.5, HOS292 Current Topics in Hotel and Event Management II 4.5, HOS293 Current Topics in Hotel and Event Management III 4.5, HOS294 Current Topics in Hotel and Event Management IV 4.5, HOS345 Charcuterie 4.5, HOS375 Recipe and Product Development 4.5, HOS445 Presentation and Plate Design 4.5, HOS455 Product Preservation Technology 4.5, Applied Elective Pool 2: BUS325 Entrepreneurial Leadership 4.5, BUS380 Project Management 4.5, BUS425 Diversity in the Workplace 4.5, BUS450 Personal Financial Management 4.5, CUL491 Current Topics in Culinary Management I 4.5, CUL492 Current Topics in Culinary Management II 4.5, CUL493 Current Topics in Culinary Management III 4.5, CUL494 Current Topics in Culinary Management IV 4.5, HOS310 Beverage Operations Management 4.5, HOS350 Wine Appreciation 4.5, HOS435 Yield Management 4.5, Applied Elective Pool 3: BUS100 Introduction to Business 4.5, BUS112 Principles of Accounting I 4.5, BUS135 Principles of Management 4.5, CIS110 Computer Office Applications 4.5.

Persyaratan masuk bagi mahasiswa internasional

International applicants must have TOEFL or IELTS language test cut-off score of 79 (IBT) or 213 (CBT) for TOEFL and 6.5-band score for IELTS.

Kualifikasi

Sarjana (S1)

Institusi penerbit ijazah

Stratford University

Nama jurusan

Stratford University

Mengenai Stratford University