Author Topic: Culinary Management Highlights  (Read 2039 times)


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Culinary Management Highlights
« on: December 08, 2011, 10:51:15 am »
This is a quick overview of our program. For detailed information; please contact your advisor as to how this applies to your situation.

Go to this link for the current B.S. Culinary Management Degree grid:

If you started before Spring 2010, you will have a slightly different Course grid please contact your advisor for details.

As you go through your courses, please remember the following:

1.     You need to apply for Life Credit or Transfer of Credit as soon as possible. Please make sure you check with your advisor that all of your paperwork is in. Once your paperwork is processed, please check with your advisor to make sure that your preliminary form and transfer of credit forms match up. You can then plot out your remaining courses.

2.   All CUL and HRM courses have a final project. The class final project then becomes part of your final portfolio in CUL435. In every CUL and HRM course in the first week, right under the Week 1 Welcome tab is a Portfolio Page. This page shows the assignments from this class that will go into your final portfolio. Make sure you keep copies of all of your assignments in a safe place and back up on a regular basis. There is a Culinary Portfolio Checksheet in the Portfolio category here in the Learning center.

3.   If you entered the CUL program before Spring 2010, you will need to take an Internship course. You can find the CUL Internship packet and information in the Pre-Internship category here in the Learning Center.

4.   If you entered into the CUL program after Spring 2010, you will need to take CUL433the Culinary Keystone course. This course requires 100 hours of experience at a foodservice establishment and you need to complete a management level project while working there. There is a packet in in the Pre-Internship category here in the Learning Center.