Culinary Management Pathway
AAS to MBA with Hospitality Management Emphasis 3+1+1
The ECCC Culinary Management Pathway
The Culinary Management Pathway is designed for a student interested in managing a kitchen or owning their own restaurant.
Students earn their Culinary Arts Technology Certificate from ECCC in their first year, allowing them to begin working in some of the best kitchens. In their second year, students earn the Associate of Applied Science in Culinary Arts Technology to improve their career opportunities. In the third year students complete their junior level courses and many of their core courses toward a bachelor degree.
Students then transfer to The W's Culinary Arts Institute, the South's premier culinary school. The Bachelor of Business Administration – Culinary Management Concentration can be completed entirely online in one year, without having to leave your current job. Courses included marketing, accounting, and law courses which relate specifically to business side of the culinary world. After completing the bachelor degree, students are encouraged to apply to The W's MBA program, completed online in one year.
This pathway can be completed all online.
ECCC AAS to The W MBA
ECCC
Year One
Semester One
Course Name |
CR: |
CUT 1153 - Introduction to Culinary Arts |
3 |
HRT 1213 - Sanitation and Safety |
3 |
HRT 1114 - Culinary Principles |
4 |
CUT 1134 - Principles of Baking |
4 |
CUT 1911 - Supervised Work Experience in Culinary Arts Technology |
1 |
LLS 1312 Warrior Path to Success |
2 |
|
17 |
Semester Two
Course Name |
CR: |
CUT 1124 - Culinary Principles II |
4 |
CUT 2223 - Menu Planning and Facilities Design |
3 |
HRT 1224 - Restaurant and Catering Operations |
4 |
HRT 2613 - Hospitality Supervision |
3 |
CUT 1921 - Supervised Work Experience in Culinary Arts Technology |
1 |
|
15 |
ECCC
Year Two
Culinary Arts Technology Associate of Applied Science (AAS)
Semester Three
Course Name |
CR: |
CUT 2314 - American Regional Cuisine |
4 |
CUT 2424 - International Cuisine |
4 |
ENG 1113 - English Composition I |
3 |
CUT 2243 - Dining Room Management |
3 |
CUT 1931 - Supervised Work Experience in Culinary Arts Technology |
1 |
|
15 |
Semester Four
Course Name |
CR: |
CUT 1941 Supervised Work Experience in Culinary Arts Technology |
1 |
Math/Science Elective - MAT 1313-College AlgebraI |
3 |
Social/Behavioral Science Elective: |
3 |
HRT 2713 - Marketing Hospitality Services |
3 |
SPT 1113 - Public Speaking I |
3 |
History Elective: HIS 1163, 1173, 2213, 2223 |
3 |
|
16 |
Graduate with an Associates of Applied Science in Culinary Arts Technology from East Central Communty College
ECCC
Year Three
Junior Level Courses
Semester Five
Course Name |
CR: |
EN 1123 - English Composition II |
3 |
Natural Sciences (with Lab) |
4 |
Literature Elective: |
3 |
Critical Thinking: Philosophy (non-religion): |
3 |
MAT 2323-Statistics |
3 |
|
16 |
Semester Six
Course Name |
CR: |
Natural Sciences (with Lab) |
4 |
ACC 2213 - Accounting I |
3 |
Fine Art Elective: |
3 |
BAD 2413 - Legal Environment of Business |
3 |
Another Humanities/Fine Arts: |
3 |
|
16 |
Complete Junior level courses from East Central Community College
Transfer to The W
Transfer Information Transfer Scholarships Request Information Apply Now
The W Online
Year Four
Bachelor of Applied Science (BAS) Business Administration Major Culinary Management Concentration
Semester Seven
Course Name |
CR: |
BU 105 - Fundamentals of Success in Business (Min grade C required) |
1 |
MGT 381 - Principles of Management |
3 |
ACC 212 Managerial Accounting |
3 |
MIS 300 - Introduction to Information Systems |
3 |
CA/FN 300 level or above elective |
3 |
CA/FN 300 level or above elective |
3 |
|
16 |
Semester Eight
Course Name |
CR: |
MKT 361 - Principles of Marketing |
3 |
FIN 355 - Business Finance |
3 |
CA/FN 300 level or above elective |
3 |
CA/FN 300 level or above elective |
3 |
CA/FN 300 level or above elective |
3 |
BU 460 - Senior Seminar in Business |
3 |
|
18 |
Graduate with an Bachelor of Applied Science in Business Administration - Culinary Management Concentration from The W
Apply to The W Graduate Studies in Business
The W Online Year Five
Master of Business Administration (MBA) Emphasis Hospitality Management
$10,000 Flat-Rate Tuition
Semester Nine (Summer)
Course Name |
CR: |
MIS 552 Systems Project Management |
3 |
MKT 526 Global Marketing Management |
3 |
HSP 510 Management of Service Organizations |
3 |
|
9 |
Semester Ten (Fall)
Course Name |
CR: |
ACC 535 Advanced Managerial Accounting |
3 |
HSP 501 Food and Beverage Operations |
3 |
PLG 560 Business Law |
3 |
|
9 |
Semester Eleven (Spring)
Course Name |
CR: |
FIN 540 Financial Management |
3 |
HSP 530 Revenue Management |
3 |
MGT 600 Strategies and Business Models |
3 |
|
9 |
Semester Twelve (Summer)
Course Name |
CR: |
EC 515 Managerial Economics |
3 |
HSP 520 Event Management |
3 |
MGT 570 Leading Innovation and Change |
3 |
|
9 |
Graduate with an Master of Business Administration with Emphasis in Hospitality Management from The W
