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.

Program Outcomes

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.

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 representative at 877-755-2787 or info@apus.edu.

Degree at a Glance

General Education Requirements15
Major Required24
Final Program Requirements3
Elective Requirements18
Total Semester Hours60

Degree Program Requirements

General Education Requirements (15 semester hours)

Arts and Humanities (3 semester hours) 1
Select 1 course from the following:3
Art Appreciation
Film and Literature
Image Enhancement using Adobe Photoshop
World Literature through the Renaissance
World Literature since the Renaissance
English Literature: Beowulf to18th Century
English Literature: 18th Century to Present
American Literature before The Civil War
American Literature from The Civil War to Present
Arabic I
Arabic II
French I
French II
German I
German II
Introduction to Japanese
Music Appreciation
World Music and Cultures
Introduction to Philosophy
Critical Thinking
Introduction to Ethics
Philosophy of Science
Introduction to Brazilian Portuguese
Introduction to World Religions
Russian I
Spanish I
Spanish II
Civics, Political and Social Sciences (3 semester hours) 1
Select 1 course from the following:3
Introduction to Anthropology
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
Contemporary World Culture Through Literature
Cultural Diversity in Contemporary American Literature
American Government I
Introduction to Psychology
Introduction to Sociology
Social Problems
American Popular Culture
Communication: Writing, Oral, and Multimedia (3 semester hours)
ENGL110Making Writing Relevant3
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
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
Introduction to Statistics
Math for Liberal Arts Majors
Calculus
Total Semester Hours15

Major Requirements (24 semester hours)

HOSP101Foodservice Sanitation3
HOSP200Food and Beverage Management3
HOSP201Restaurant Operations Management3
HOSP202Quantity Food Preparation3
HOSP203Hotel and Restaurant Purchasing3
HOSP207Principles of Cost Control in Foodservice Operations3
HOSP304Nutrition in the Food Service Industry3
HOSP319Foodservice Facilities Design3
Total Semester Hours24

Final Program Requirements (3 semester hours)

HOSP295Restaurant Operations Seminar 13
Total Semester Hours3

Elective Requirements (18 semester hours)

Students must complete 18 semester hours comprised of lower (100-200) level courses not taken to fulfill the requirements listed above. Additional general education courses may be taken to fulfill elective requirements.18
Total Semester Hours18