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Culinary Management Pathway
AAS to MBA 3+1+1

The EMCC Culinary Management Pathway

The Culinary Management Pathway is designed for a student interested in managing a kitchen or owning their own restaurant.

Students earn the Associate of Applied Science in Culinary Arts Technology or Hotel and Restaurant Management Technology from EMCC in their second year, allowing them to begin working in some of the best kitchens. 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.

Choose your AAS program from the options below.

Culinary Arts Technology
Hotel and Restaurant Management Technology

EMCC AAS to The W MBA

Culinary Arts Technology

Hotel and Restaurant Management Technology

EMCC
Year One

Semester One

Course Name

CR:

CUT 1153 Introduction to Culinary Arts or HRT 1123 Introduction to Hospitatlity and Tourism

3

HRT 1213 Sanitation and Safety

3

CUT 1114 Culinary Principles I

4

CUT 1134 Principles of Baking

4

CUT 1911 Supervised Work Experience

1

 

15

Semester One

Course Name

CR:

CUT 1153 Introduction to Culinary Arts or HRT 1123 Introduction to Hospitatlity and Tourism

3

HRT 1213 Sanitation and Safety

3

HRT 1114 Culinary Principles I

4

HRT 1413 Rooms Division Management

3

HRT 2623 Hospitality Human Resource Management

3

 

16

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

CUT 1921 Supervised Work Experience

3

HRT 2613 Hospitality Supervision

3

 

15

Semester Two

Course Name

CR:

HRT 2853 Convention & Meeting Planning

3

HRT 2713 Marketing Hospitality Services

3

HRT 1224 Restaurant and Catering Operations

4

CUT 2223 Menu Planning and Facilities Design

3

HRT 2613 Hospitality Supervision

3

 

15

EMCC
Year Two

Culinary Arts Technology Associate of Applied Science (AAS) Hotel and Restaurant Management 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 (minimum C or better)

3

CUT 2243 Dining Room Management

3

CUT 1931 Supervised Work Experience

1

 

15

Semester Three

Course Name

CR:

HRT 2233 Hospitality Cost Control

3

HRT 2423 Hospitality Security Management & Law

3

CUT 2243 Dining Room Management

3

ENG 1113 English Composition I (minimum C or better)

3

WBL 1913 Work Based Learning

3

HRT 1931 Supervised Work Experience

1

 

16

Semester Four

Course Name

CR:

SPT 1113 - Public Speaking I (minimum C or better)

3

HRT 2713 Marketing Hosptality Services or MMT 1113 Principles of Marketing

3

Math/Science Elective - MAT 1313 College Algebra (MAT 1313 needed at MUW)

3

Humanities/Fine Arts Elective:
ART 1113, MUS 2123, SPT 2233

3

Social/Behavioral Science Elective

3

 

15

Semester Four

Course Name

CR:

SPT 1113 - Public Speaking I (minimum C or better)

3

HRT 2713 Marketing Hosptality Services or MMT 1113 Principles of Marketing

3

Math/Science Elective - MAT 1313 College Algebra (MAT 1313 needed at MUW)

3

Humanities/Fine Arts Elective:
ART 1113, MUS 2123, SPT 2233

3

Social/Behavioral Elective

3

 

15

Graduate with an Associates of Applied Science in Culinary Arts Technology from East Mississippi Community College

Graduate with an Associates of Applied Science in Hotel and Restaurant Management Technology from East Mississippi Community College

EMCC
Year Three

Junior Level Courses

Semester Five

Course Name

CR:

ENG 1123 English Composition II (minimum C or better)

3

Natural Sciences (with Lab)

4

MAT 2323 Statistics

3

Literature Elective:
ENG 2223, 2233, 2323, 2333, 2423, 2433

3

ACC 2213 Accounting I (minimum C or better)

3

 

16

Semester Five

Course Name

CR:

Natural Sciences (with Lab)

4

ENG 1123 English Composition II (minimum C or better)

3

MAT 2323 Statistics

3

Critical Thinking: any Philosophy (non-Religion) course

3

ACC 2213 Accounting I (minimum C or better)

3

 

16

Semester Six

Course Name

CR:

Natural Sciences (with Lab)

4

ACC 2223 Accounting II (minimum C or better)

3

Humanities/Fine Arts Elective: HIS 1163, 1173, 2213, 2223

3

ECO 2113 Principles of Macroeconomics (minimum C or better) (ECO 2113 needed at MUW)

3

Another Humanities/Fine Arts: ART 1113, SPT 2233, MUS 1113, or HIS 1163, 1173, 2213, 2223, or ENG 2223, 2233, 2323, 2333, 2423, 2433

3

Critical Thinking: any Philosophy (non-Religion) course

3

 

19

Semester Six

Course Name

CR:

Natural Sciences (with Lab)

4

Literature Elective: ENG 2223, 2233, 2323, 2333, 2423, 2433

3

ACC 2223 Accounting II (minimum C or better)

3

ECO 2113 Principles of Macroeconomics (minimum C or better) (ECO 2113 needed at MUW)

3

History Elective: HIS 1163, 1173, 2213, 2223

3

Another Humanities/Fine Arts: ART 1113, SPT 2233, MUS 1113, or HIS 1163, 1173, 2213, 2223, or ENG 2223, 2233, 2323, 2333, 2423, 2433

3

 

19

Complete Junior level courses from East Mississippi 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

1

MGT 381 - Principles of Management

3

PLG 241 - Legal Enviornment of Business

3

MKT 361 - Principles of Marketing

3

CA/FN 300 level or above elective

3

CA/FN 300 level or above elective

3

 

16

Semester Eight

Course Name

CR:

MIS 300 - Introduction to Information Systems

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

MBA Requirements Request MBA Information Apply to The W MBA

The W Online Year Five

Master of Business Administration (MBA)

$10,000 Flat-Rate Tuition


Semester Nine (Summer)

Course Name

CR:

MIS 552 - Systems Project Management

3

MKT 526 - Global Marketing Management

3

MGT 570 - Leading Innovation and Change

3

EC 515 - Managerial Economics

3

 

12

Semester Ten (Fall)

Course Name

CR:

ACC 535 - Advanced Managerial Accounting

3

PLG 560 - Business Law

3

HSP 510 Management of Service Organizations

3

HSP 501 Food and Beverage Operations

3

 

12

Semester Eleven (Spring)

Course Name

CR:

FIN 540 - Financial Management

3

MGT 600 - Strategies and Business Models

3

HSP 530 Revenue Management

3

HSP 520 Event Management

3

 

12

Graduate with an Master of Business Administration from The W

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