• Culinary Arts & Food Service Management

    It’s vital that today’s food service professionals have not just culinary expertise, but also business, management and critical thinking skills. Well-paying management positions in the expanding range of food and food service companies continue to expand around the world, along with the need for educated, experienced leaders.

    more

    The multidisciplinary approach to culinary education in our Culinary Arts & Food Service Management bachelor’s degree program expands on the strong technical foundation and artistry you’ll receive through our word-class culinary associate degree program.

    You’ll further your culinary skills while developing industry-specific business, managerial, front-of-the-house and leadership skills to expand your career prospects far beyond the kitchen. The curriculum also emphasizes accounting, management, finance, marketing and human resources to prepare you for a career in any facet of the food industry.

    Further focus your studies by choosing the sommelier minor, and apply all of these skills through an internship site in your field of interest to build your résumé and make industry contacts.

  • Sample Courses

    FSM3001 Food Service Management Systems and Human Resource Applications

    This course is intended to prepare the students to apply sound human resource management principles to situations encountered within the hospitality industry. Students examine the complex and integrated nature of the hospitality industry and how various segments, such as lodging and tourism, impact the management and operation of food service establishments.

    Prerequisite(s):BPA2626 or CUL2626. (HY) (OL)
    4.5 Quarter Credit Hours

    JWU Modal Close Button

    FSM4880 Beverage Operations Management

    This upper-level course examines the creation and management of a beverage operation. Planning topics include concept, identification of target market and bar business creation. The creation of a business plan is discussed. Management topics include bar layout and operations, trend identification and product selection, basic production methods, costing and pricing, inventory methods and human resources management. The creation of wine lists, beer lists and cocktail menus is also discussed. Responsible Beverage Service is stressed.

    Prerequisite(s): CUL4045 or FSM4070. (HY) (OL)
    4.5 Quarter Credit Hours

    JWU Modal Close Button

    FSM3012 Advanced Menu Analysis

    This course focuses on researching current market trends and discovering their impact on commercial food service operations. Students analyze the effectiveness of current menu designs to specific operational data. Students also apply basic menu design techniques to enhance classroom assignments.

    Prerequisite(s): FSM2080 or FSM3001 or SEE3008 (OL)
    4.5 Quarter Credit Hours

    JWU Modal Close Button
  • Select a campus

    See catalogs, faculty, alumni, internships and/or labs:

  • Providence Providence
    N. Miami N. Miami
    Denver Denver
    Charlotte Charlotte
    Online Online

    All Courses

    CATALOGADMISSIONS

    All Courses

    CATALOGADMISSIONS

    All Courses

    CATALOGADMISSIONS

Back To Top