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Culinary Entrepreneur (BP) Associate in Applied Science Degree

Overview and Award Outcomes

Overview

The Culinary Entrepreneur A.A.S. degree prepares individuals for career opportunities in restaurants, institutional food service facilities, food trucks, and other entrepreneur opportunities. Culinary responsibilities include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Entrepreneur training will provide students with the innovation, management, marketing, communication and financial skills required to successfully start and run a culinary business. The program gives students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered in a mix of classroom and online formats.

Award Outcomes

Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations

Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations

Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to accepted professional standards

Demonstrate interpersonal and team building skills

Demonstrate oral and written communications skills

Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry

Create a professional career plan utilizing portfolio format

Demonstrate innovative thinking in the development of culinary business models, products and services

Apply operations concepts to solving business problems

Career Opportunities

Starting, buying, or managing a culinary business is a solid career option for students.  In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector.  In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers are some of the many career positions possible upon course completion.

Program Requirements

Technical Studies Required 45 Credits

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

CULA1260Food Truck Foundations

3

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2060Food Truck Operations

4

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

General Education Required 15 Credits

Course NumberCourse TitleCourse Credits
COMM2050Interpersonal Communication

3

ENGL1060Food in Literature and Film

3

ENGL2125Technical Writing

3

PHIL2100Critical Thinking for College Success

3

SOCI2130Food and Society

3

General Education Elective 0 Credits

Course NumberCourse TitleCourse Credits

Technical Studies Elective 0 Credits

Course NumberCourse TitleCourse Credits

Total Associate in Applied Science Degree Credits 60

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

Total Credits  17

Second Semester

Course NumberCourse TitleCourse Credits
CULA1260Food Truck Foundations

3

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

PHIL2100Critical Thinking for College Success

3

SOCI2130Food and Society

3

Total Credits  15

Third Semester

Course NumberCourse TitleCourse Credits
CULA1700Human Relations Management

2

CULA2060Food Truck Operations

4

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

COMM2050Interpersonal Communication

3

Total Credits  15

Fourth Semester

Course NumberCourse TitleCourse Credits
BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

ENGL1060Food in Literature and Film

3

ENGL2125Technical Writing

3

Total Credits  13

Graduation (60 Credits)

Semester listings reflect the recommended sequence.  Due to circumstances beyond our control, the information herein is subject to change without notice.

 

3/31/2021 : BP 7116 / EP