Bachelor of Business Administration
(Application Curriculum Code - 1622)
The goal of the BBA – Technology Management in the Culinary Arts is to provide students with skills in management so they can begin supervisory careers in food service and the restaurant industry. The BBA graduate will be able to:
- Compute financial costs/analysis and interpret basic financial records used in the food service industry.
- Understand the management tools needed for efficient and effective food production.
- Explore the importance of the menu matching the facilities and equipment available.
- Demonstrate the managerial and technical skills needed for successful employment in the food service industry.
Degree Requirements
The 128 semester credit hours required for completion of the Bachelor of Business Administration in Technology Management Culinary Arts include a minimum of 46 credits of major field requirements; 39 credits of professional requirements; 34 credits of liberal arts and science courses and 9 credits of general electives with a GPA of not less than 2.00.
Major Field Requirements
| Code |
Name |
Credits |
| ACCT 101 |
Financial Accounting |
3 |
| ACCT 103 |
Managerial Accounting |
3 |
| ACCT 235 |
Financial Management |
3 |
| BADM 134 |
Marketing |
3 |
| |
OR |
|
| HOTL 205 |
Principles of Marketing for Service Businesses |
3 |
| BADM 223 |
Business Law I |
3 |
| |
OR |
|
| TRAV 223 |
Travel and Hosipitality Law |
3 |
| BADM 249 |
Management |
3 |
| |
OR |
|
| CAHT 255 |
Principles of Management |
3 |
| BADM 310 |
Human Resources Management |
3 |
| BADM 449 |
Management Policies and Issues |
3 |
| CITA 405 |
Project Management |
3 |
| |
Management Elective (300/400 level) |
6 |
| |
Internship Orientation |
1 |
| |
Internship |
12 |
Professional Requirements (Select 39 Credits)
| Code |
Name |
Credits |
| CITA 112 |
Spreadsheet and Database Applications |
3 |
| CAHT 102 |
Orientation to the Hospitality Industry |
1 |
| CAHT 103 |
Food Service Sanitation |
2 |
| CAHT 111 |
Basic Food Preparation |
3 |
| CAHT 132 |
Fundamentals of Restaurant Operations |
3 |
| CAHT 140 |
Mathematics for Hospitality Operations |
3 |
| CAHT 145 |
Food Service Purchasing |
3 |
| CAHT 147 |
Financial Management |
3 |
| CAHT 235 |
Catering |
3 |
| CAHT 247 |
Menu Planning and Facilty Design |
3 |
| CAHT 270 |
Restaurant Practicum |
3 |
| CAHT 332 |
Advanced Food Production |
3 |
| CAHT 335 |
Advanced Catering Management |
3 |
| CAHT 347 |
Facility Operations Management |
3 |
Liberal Arts and Sciences Requirements
34 credits which includes; 6 credits of upper-division courses (300/400) with two different prefixes. NTRN122 – 3 credits; ECON 123 – 3 credits; ENGL 101 – 3 credits; MATH 125 – 3 credits (may not include Math 101X or Math 101); 1 credit of PHED; additional Liberal Arts and Science courses totaling 14-15 credits, to be selected from the Trustees' General Education Core Requirement.
General Electives
9 credits.
Students should check with their advisors to make sure courses are taken in proper sequence and any prerequisites have been met. Some flexibility is available as to when courses must be taken. Students should consult with their advisors during the scheduling process.
