Total Hours Needed to Graduate:
60 Hours

Major

48 Hours
COURSE NUMBER
COURSE TITLE
CREDIT HOURS
CUL 1010
Sustainability in the Food Service Industry
1

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. This is a lecture only course. Must complete with a C or better.

CUL 1110
Food Service Career Skills
1

Focuses on gaining an understanding of the food service industry and career opportunities within the field, through completion of interview skills, professional standards, exploration of professional organizations and credentials. This is a lecture only course. Must complete with a C or better.

CUL 1150
Culinary Math
3

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. This is a lecture only course. Must complete with a C or better.

CUL 1310
Food Safety and Sanitation
1

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe (R) materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe (R) Certification examination. This is a lecture only course. Must complete with a score of 75% or better.

CUL 2210
Purchasing and Product Identification
4

Introduces the identification of a wide variety of common and uncommon food products in various forms. Students will learn store room procedures that include the skill necessary to analyze and improve the profitability of a food service establishment. Other topics will include controlling food and labor costs, flow of goods, product and vendor selection, tasting and evaluating different foods. This is a 120 hour lab course. Must complete with a C or better.

CUL 2250
Table Service
4

Introduces various types of international service styles and techniques. The course will emphasize customer service and food and beverage pairing. Students participate and gain experience in handling reservations, using a point-of-sale system, and responsible alcohol services. This is a 120 hour lab course. Must complete with a C or better.

Concurrent requisite(s):
CUL 2250L

FBM 1110
Food Culture and Introduction to Wine
3

Provides a study of the history, anthropology, and culture of food and beverage. This class includes an overview of the subject of wine, from vineyard to bottle and bottle to table. A basic understanding of the general principles of wine pairing and wine service is presented as well. This is a 90 hour lab course. Must complete this course with a C or better.

FBM 1210
Culinary Fundamentals
4

Covers the basic fundamentals and methods of cooking for the food service manager. This is a 120 hour lab course. Must complete this course with a C or better.

Concurrent requisite(s):
FBM 1210L

FBM 1310
Accounting for Food and Beverage Managers
3

Lays the foundation on which the student's ability to manage the daily financial health of his/her restaurant is built. Basic accounting skills of sales and cost management are practiced within a restaurant structured financial system. This is a lecture only course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1150

FBM 2210
Menu Planning and Analysis
3

Introduces students to various aspects of menu development. Students will create a restaurant concept and develop a menu appropriate to the theme. Students will utilize industry specific mathematics to cost menus and analyze a variety of menu styles. This is a lecture only course. Must complete this course with a C or better.

FBM 2310
Hospitality Financial Management
3

Includes an overview of accounting management and how accounting is used to collect and organize data on a daily basis in the food service industry. This is a lecture only course. Must complete this course with a C or better.

Prerequisite(s):
FBM 1310

FBM 2410
Food and Beverage Management
3

Focuses on the development of leadership skills and personnel management. Content includes understanding management styles, developing front of the house and back of the house teams, staffing, and human resource management. This is a lecture only course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1010

FBM 2550
Beer Styles and Service
4

Introduces a variety of different beer styles and outlines proper service techniques. Students in the class will also receive hands-on experience in brewing, brewing equipment, beer ingredients, and beer and food pairing. This is a 120 hour lab course. Must complete this course with a C or better.

FBM 2610
Liquor Identification and Mixolo y
4

Teaches how to identify the various forms of alcohol, as well as how to create various classic and original cocktails. This is a 120 hour lab course. Must complete this course with a C or better.

FBM 2810
Restaurant Operations
4

Provides students with a hands-on management opportunity; focusing on guest needs, customer service, cost controls, and marketing. Team member training and development, performance coaching and team building is also modeled and practiced. This is a lab only course. Must complete this course with a C or better.

Prerequisite(s):
CUL 2250, FBM 2410

WRKCM2010
Work Experience
3

Requires students to perform 200 hours (25 hours per week over 8 weeks) of supervised work experience in an approved facility. Students will participate in weekly seminars through Blackboard.

Prerequisite(s):
CUL 1310

Featured Alumni

The skillset I got at CIM as compared to other people I  have met , I would say I was ready for every job I have gotten since then and I was ready for Hell’s Kitchen. It really teaches you to be a hard worker.

- Kim Ryan, Chef & CIM Graduate Former Hell’s Kitchen Winner
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