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.
Major code: 2080 Business, Engineering, and Information Technologies Division Management, Marketing, and Culinary Arts Department
The catalog in force is assigned to students based on the academic year they first applied to the college, and changes only when students change their major or request the change in writing. Refer to Policy No. 3357:15-13-28.
2026-27 Catalog
Effective Summer 2026
Some courses listed within the program may require a prerequisite or co-requisite.
Pre/Co-requisites will be listed within each course hyperlink below.
Refer to Policy No. 3357:15-13-04 and 3357:15-13-05
| Code | Title | Hours |
|---|---|---|
| Technical | ||
| CUL122 | Food Fundamentals | 3 |
| CUL123 | Fundamental Cooking - Preparation I | 3 |
| CUL124 | Meat and Fish - Preparation II | 3 |
| CUL125 | Culinary Nutrition/Menu Planning | 3 |
| CUL221 | Bakery and Pastry - Preparation III | 3 |
| CUL222 | Advanced Cookery - Preparation IV | 3 |
| CUL223 | Catering, Beverage and Food Services | 3 |
| CUL225 | Advanced Portfolio Management | 3 |
| CUL226 | Pantry and Garde Manager | 3 |
| CUL230 | Culinary Practicum | 5 |
| Non-technical | ||
| SSC101 | Student Success Seminar | 1 |
| BUS121 | Business Administration | 3 |
| or ENT120 | Entrepreneurship | |
| CUL119 | Culinary ServSafe | 1 |
| CUL120 | Sanitation and Safety | 2 |
| CUL126 | Food Purchasing - Inventory Control | 3 |
| ENG124 | College Composition | 3 |
| FIN110 | Personal Finance | 2 |
| ITD122 | Computer Applications for Professionals 1 | 3 |
| MGT121 | Principles of Management | 3 |
| MTH118 | Quantitative Reasoning | 3 |
| PHL122 | Ethics | 3 |
| SOC225 | Diversity in American Society | 3 |
| or SOC123 | Dynamics of the Family | |
| Total Hours | 62 | |
- 1
Successful completion of ITD102 , ITD104 , ITD105 , and ITD106 may be substituted for ITD122 Computer Applications for Professionals
Full-time Student Advising Notes
Academic Advising
Students should make an appointment to see their advisor before registering for classes each semester. They should have prepared a completed registration form, including courses they wish to take, prior to this meeting.
Course Sequence
The semester-by-semester listing below provides the normal scheduling option for full-time associate degree students who plan to finish in two years.
| First Semester | Hours | |
|---|---|---|
| SSC101 | Student Success Seminar | 1 |
| CUL119 | Culinary ServSafe | 1 |
| CUL120 | Sanitation and Safety | 2 |
| CUL122 | Food Fundamentals | 3 |
| ENG124 | College Composition | 3 |
| ITD122 | Computer Applications for Professionals 1 | 3 |
| MTH118 | Quantitative Reasoning | 3 |
| Hours | 16 | |
| Second Semester | ||
| CUL123 | Fundamental Cooking - Preparation I | 3 |
| CUL226 | Pantry and Garde Manager | 3 |
| CUL126 | Food Purchasing - Inventory Control | 3 |
| PHL122 | Ethics | 3 |
| BUS121 or ENT120 |
Business Administration or Entrepreneurship |
3 |
| Hours | 15 | |
| Third Semester | ||
| CUL124 | Meat and Fish - Preparation II | 3 |
| CUL221 | Bakery and Pastry - Preparation III | 3 |
| CUL125 | Culinary Nutrition/Menu Planning | 3 |
| MGT121 | Principles of Management | 3 |
| CUL223 | Catering, Beverage and Food Services | 3 |
| Hours | 15 | |
| Fourth Semester | ||
| FIN110 | Personal Finance | 2 |
| CUL230 | Culinary Practicum | 5 |
| CUL222 | Advanced Cookery - Preparation IV | 3 |
| SOC225 or SOC123 |
Diversity in American Society or Dynamics of the Family |
3 |
| CUL225 | Advanced Portfolio Management | 3 |
| Hours | 16 | |
| Total Hours | 62 | |
Program Learning Outcomes
This program is designed to prepare students to demonstrate the following learning outcomes:
- Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation and service.
- Identify and demonstrate the concepts of recipe costing, purchasing, receiving and issuing practices in food service operations.
- Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention.
- Communicate clearly and professionally, both verbally and in writing.
- Develop strategies to improve business performance using creativity and problem solving skills, based on operational theory and procedures.
- Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
- Develop and apply ethical and sustainable hospitality industry policies.
- Install, configure, and administer common operating systems and services used in the business environment.