School of Culinary Arts and Hospitality Management

Bachelor of Arts in Culinary Management

A Degree Program Designed to Hone and Professionalize Your Culinary Skills

Stratford University’s Bachelor of Arts in Culinary Management program prepares career-focused cooking enthusiasts for the role of managing a restaurant or other hospitality business. Through this hands-on degree program, you can develop the cuisine management skills necessary to successfully operate as Chef De Cuisine in a culinary-focused industry.

In addition, completion of specific courses in this program may qualify you to receive certificates from the American Culinary Federation (ACF), the National Restaurant Association (NRA), or the American Hotel and Lodging Association (AHLA).

Upon completion of this program, you will be well-versed in contemporary issues in the culinary field, including:

  • Impact of Technology on Operational Management,
  • Changes in Population Demographics,
  • Socio-Economic Influences on the Industry, and
  • Evolving Nutritional, Sustainability, and Sanitation Concerns.

You will also examine industry trends, such as:

  • Wine Production and Service,
  • Menu Creation,
  • Hospitality Supervision,
  • Leading in a Culturally Diverse Workplace, and
  • Legal and Human Resource Management.

Teaching Methods and Distance Learning

During this hands-on learning experience, you will be exposed to a variety of teaching methodologies (i.e. lectures, lab exercises, cooking competitions, and dining events, etc.) designed to enhance your culinary skills. For class instruction, you can choose from our Baltimore, Maryland location or one of our Virginia campuses.

Our instructional options also include distance learning in which you may complete select courses online. You may also combine online course offerings with classroom instruction to decrease in-class time.

A Rewarding Career is Waiting For You

Stratford University produces some of the nation’s top culinary professionals. Highly rated restaurants, hotels and food service facilities in the country, such as Marriott, Hyatt, Westin Hotels, Wolfgang Puck, and the White House, employ Stratford alumni.

Here is a sampling of the rewarding career paths waiting for you.

  • Chefs and Head Cooks
  • Food Service Managers
  • Private Cooks and Chefs
  • Food Preparation Workers
  • Cooks for Institutions and Cafeterias
  • First-Line Supervisors/Managers of Food Preparation

State-of the-Art Learning Environments

Stratford offers state-of-the-art teaching facilities that provide the perfect setting for developing and honing your culinary and hospitality skills. Our culinary and baking kitchens are equipped with tools and equipment found in commercial facilities and are used for time-tested classical preparations and teaching the trendiest most modern techniques. Our facilities accommodate small, hands-on lab activities and are designed to encourage collaboration and knowledge sharing between instructors and students.

A Bachelor Program that Fits Your Busy Schedule

Stratford offers the convenience of flexible course schedules, including full and part-time programs. Residential classes are offered day, evening, and weekends to accommodate your busy schedule. All residential classes are blended with a portion of the course delivered online to reduce the time in the classroom. You can complete a class in five or ten weeks and start your program five times a year (January, March, May, August, and September). The accelerated programs at Stratford University allow students to finish a Bachelors degree in 30 months or a Masters degree in 15 months.

Visit Student Disclosures to obtain tuition and fee information, graduation and employment rates, and other student consumer data on Stratford’s Bachelor of Arts in Culinary Management program.

Code Name Credits
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,&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 & Menu Planning
4.5
CUL215
Dining Room Service
4.5
CUL271
Culinary Skills Externship I
4.5
HOS270
Hospitality Supervision
4.5
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
CUL340
Introduction to Gastronomy
4.5
CUL380
Culinary Cultural Traditions
4.5
CUL490
Culinary Arts Capstone
4.5
HOS330
Food and Beverage Controls
4.5
HOS355
Catering Management
4.5
HOS430
Hospitality Facilities Design
4.5

XXXXXX....... Applied Elective (Pool 1)
...................... (3 required – 2must be at the 300-400 level)................... 4.5
XXXXXX....... Applied Elective (Pool 1) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 1) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 2) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 3) ........................................................ 4.5

Code Name Credits

Code Name Credits
CUL240
Purchasing & Receiving
4.5
CUL241
Catering
4.5
CUL251
Bounty of the Sea
4.5
CUL253
American Regional Cuisine
4.5
CUL254
International Cuisine
4.5
CUL255
Italian Cuisine
4.5
CUL256
Indian Cuisine
4.5
CUL257
French Cuisine
4.5
CUL272
Culinary Skills Externship II
4.5
CUL273
Culinary Skills Externship III
4.5
CUL291
Current Topics in Culinary Arts I
4.5
CUL292
Current Topics in Culinary Arts II
4.5
CUL293
Current Topics in Culinary Arts III
4.5
CUL294
Current Topics in Culinary Arts IV
4.5
HOS291
Current Topics in Hotel & Restaurant I
4.5
HOS292
Current Topics in Hotel & Restaurant II
4.5
HOS293
Current Topics in Hotel & Restaurant III
4.5
HOS294
Current Topics in Hotel & Restaurant 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

Code Name Credits
BUS325
Entrepreneurial Leadership
4.5
BUS380
Project Management
4.5
BUS425
Diversity in the Workplace
4.5
BUS450
Personal Financial Management
4.5
HOS310
Beverage Operations Management
4.5
HOS350
Wine Appreciation
4.5
HOS435
Revenue 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 Managment III
4.5
CUL494
Current Topics in Current Management IV
4.5

Code Name Credits
BUS100
Introduction to Business
4.5
BUS112
Principles of Accounting I
4.5
BUS135
Principles of Management
4.5
CIS110
Computer Office Application
4.5

See the Arts and Sciences Elective Pool Requirements

Code Name Credits