Business Management - Culinary Arts (AAB)
Stark State College's business management culinary arts degree program combines hands-on culinary training with essential management skills to prepare students for leadership roles in the food service industry. Accredited by the American Culinary Federation Education Foundation, the program prepares graduates for a wide range of careers, from restaurant and kitchen management to chef, catering, and food-related specialty roles, across restaurants, hotels, schools, and institutional kitchens.
Courses
- BUS 121 — Business Administration
- CUL 119 — Culinary ServSafe
- CUL 120 — Sanitation and Safety
- CUL 122 — Food Fundamentals
- CUL 123 — Fundamental Cooking - Preparation I
- CUL 124 — Meat and Fish - Preparation II
- CUL 125 — Culinary Nutrition/Menu Planning
- CUL 126 — Food Purchasing - Inventory Control
- CUL 221 — Bakery and Pastry - Preparation III
- CUL 222 — Advanced Cookery - Preparation IV
- CUL 223 — Catering, Beverage and Food Services
- CUL 225 — Advanced Portfolio Management
- CUL 226 — Pantry and Garde Manager
- CUL 230 — Culinary Practicum
- ENG 124 — College Composition
- ENT 120 — Entrepreneurship
- FIN 110 — Personal Finance
- ITD 122 — Computer Applications for Professionals
- MGT 121 — Principles of Management
- MTH 118 — Quantitative Reasoning
- PHL 122 — Ethics
- SOC 123 — Dynamics of the Family
- SOC 225 — Diversity in American Society
- SSC 101 — Student Success Seminar