The AAS in Culinary and Foodservice Management program combines practical culinary experience students gained serving in the U.S. military, or through formal culinary training, with theory and knowledge related to foodservice operations management.
Students will complete coursework related to foodservice sanitation, foodservice operations, purchasing, cost controls, nutrition in foodservice, and facilities design. This knowledge will complement the skills acquired through employment to help prepare students with professional interests in culinary arts or foodservice management.
This program has specific admission requirements.
Degree Program Objectives
Upon successful completion of this program, the student will be able to:
-
Demonstrate food safety practices that will ensure safe food production from purchase to service.
-
Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
-
Implement strategies to effectively manage and improve restaurant performance, based on operational theory and procedures.
-
Apply strategic management principles to accomplish goals and objectives of hospitality operations.
Programmatic Admission Requirements
This program is designed for students who have practical professional culinary arts experience and training. Culinary experience is required. Such experience could include:
- JST with Culinary Specialist MOS or Foodservice Specialist MOS
- CCAF Services Specialist AFSC with documented culinary training
- High school diploma with culinary certificate, credential, or badge
- Community college or culinary school culinary certificate
- Resume/CV with 5 years of experience in the civilian food service or culinary job markets; applicable titles could include, but are not necessarily limited to: sous chef, line cook, prep cook, chef de partie, tournant, grill cook, junior cook
Please visit our AMU or APU undergraduate admission page for more information on institutional admission requirements.
Need help?
If you have questions regarding a program’s admission requirements, please contact an Admissions Coach at 877-755-2787 or info@apus.edu.
Degree at a Glance
| Code | Title | Semester Hours |
|---|---|---|
| General Education Requirements | 15 | |
| Major Required | 24 | |
| Final Program Requirements | 3 | |
| Elective Requirements | 18 | |
| Total Semester Hours | 60 | |
Degree Program Requirements
General Education Requirements (15 semester hours)
| Code | Title | Semester Hours |
|---|---|---|
| Arts and Humanities (3 semester hours) 1 | ||
| Select 1 course from the following: | 3 | |
| Arabic I | ||
| Arabic II | ||
| Art Appreciation | ||
| Survey of Photography | ||
| Film and Literature | ||
| Image Enhancement using Adobe Photoshop® | ||
| French I | ||
| French II | ||
| German I | ||
| German II | ||
| Introduction to Japanese | ||
| Literature of American Encounters, Revolution, and Rebellion | ||
| From Abolition to #MeToo: Literature of the American Civil Rights Movement | ||
| Pivotal Figures in Early British Literature | ||
| British Literature from Wordsworth through the Wasteland | ||
| Leadership in World Literature: Antiquity to the Early Modern Period | ||
| Literature of the Newly Globalized World: The Individual’s Struggle to Adapt | ||
| Music Appreciation | ||
| Jazz and Rock | ||
| World Music and Cultures | ||
| Introduction to Philosophy | ||
| Critical Thinking | ||
| Introduction to Ethics | ||
| Philosophy of Science | ||
| Introduction to Brazilian Portuguese | ||
| Introduction to the Study of Religion | ||
| Introduction to World Religions | ||
| Russian I | ||
| Spanish I | ||
| Spanish II | ||
| Thinking and Acting Ethically | ||
| Civics, Political and Social Sciences (3 semester hours) 1 | ||
| Select 1 course from the following: | 3 | |
| Introduction to Anthropology | ||
| World Archaeology | ||
| Introduction to Cultural Anthropology | ||
| Human Sexuality | ||
| Social Media and Society | ||
| Intercultural Communication | ||
| Microeconomics | ||
| Macroeconomics | ||
| Microeconomics for Business | ||
| Macroeconomics for Business | ||
| Humane Education: A Global Interdisciplinary Perspective | ||
| Introduction to Geography | ||
| Practical Food Safety and Awareness | ||
| International Relations I | ||
| Forgotten America--Under Represented Cultures in American Literature | ||
| Introduction to Political Science | ||
| American Government I | ||
| Introduction to Psychology | ||
| Death and Dying | ||
| Race & Religion | ||
| Hope and Resilience | ||
| Introduction to Sociology | ||
| Social Problems | ||
| American Popular Culture | ||
| Exploring Society and Cultures via Science Fiction | ||
| Communication: Writing, Oral, and Multimedia (3 semester hours) | ||
| ENGL110 | Making Writing Relevant | 3 |
| History (3 semester hours) | ||
| Select 1 course from the following: | 3 | |
| American History to 1877 | ||
| American History since 1877 | ||
| World Civilization before 1650 | ||
| World Civilization since 1650 | ||
| Western Civilization before The Thirty Years War | ||
| Western Civilization since The Thirty Years War | ||
| African-American History before 1877 | ||
| African-American History since 1877 | ||
| History of the American Indian | ||
| History of Science | ||
| The History and Context of STEM | ||
| Mathematics and Applied Reasoning (3 semester hours) | ||
| Select 1 course from the following: | 3 | |
| Accounting I | ||
| Accounting for Non Accounting Majors | ||
| Fundamentals of Programming | ||
| College Algebra | ||
| College Trigonometry | ||
| Pre-Calculus | ||
| Introduction to Statistics | ||
| Math for Liberal Arts Majors | ||
| Calculus | ||
| Total Semester Hours | 15 | |
| 1 | All literature courses require successful completion of ENGL101 - Proficiency in Writing or ENGL110 - Making Writing Relevant. |
Major Requirements (24 semester hours)
| Code | Title | Semester Hours |
|---|---|---|
| HOSP100 | Introduction to Hospitality Management | 3 |
| HOSP101 | Foodservice Sanitation | 3 |
| HOSP200 | Food and Beverage Management | 3 |
| HOSP202 | Quantity Food Preparation | 3 |
| HOSP203 | Hotel and Restaurant Purchasing | 3 |
| HOSP207 | Principles of Cost Control in Foodservice Operations | 3 |
| HOSP304 | Nutrition in the Food Service Industry | 3 |
| MGMT101 | Principles of Supervision | 3 |
| Total Semester Hours | 24 | |
Final Program Requirements (3 semester hours)
| Code | Title | Semester Hours |
|---|---|---|
| HOSP295 | Restaurant Operations Seminar 1 | 3 |
| Total Semester Hours | 3 | |
| 1 | To be taken as the last course before graduation. |
Elective Requirements (18 semester hours)
| Code | Title | Semester Hours |
|---|---|---|
| Select any courses comprised of lower (100-200) level courses not already taken to fulfill the requirements listed above. Additional general education courses may be taken to fulfill elective requirements. | 18 | |
| Total Semester Hours | 18 | |