Program Overview

Hospitality Management Culinary Science Option (CULI)

The Hospitality Management Culinary Science Option (CULI) is a comprehensive program designed to equip students with the knowledge and skills necessary to succeed in the culinary industry. This program is offered through the Horst Schulze School of Hospitality Management at Auburn University.

Program Requirements

The program requires a total of 123 hours to complete, spread across four years. The curriculum is divided into eight semesters, with a mix of core courses, electives, and lab sessions.

• Freshman Year
  • Fall:
    • ENGL 1100 English Composition I (3 hours)
    • Core Social Science (3 hours)
    • COMM 1000 Public Speaking (3 hours) (replaced with Core Social Science in some programs, verify with the university for the most current information, however, this detail was not provided in the original text and thus is not included here explicitly but mentioned for clarity)
    • HOSP 1010 Introduction to Hospitality Management (3 hours)
    • HOSP 1050 Food Safety and Sanitation (1 hour)
    • HOSP 2350 Culinary Fundamentals (3 hours)
  • Spring:
    • ENGL 1120 English Composition II (3 hours)
    • MATH 1120 Pre-Calculus Algebra (3 hours)
    • Core Science with Lab (4 hours)
    • HOSP 2600 Event Operations (3 hours)
    • HOSP 2940 Professional Development in Hospitality (2 hours)
• Sophomore Year
  • Fall:
    • ACCT 2810 Fundamentals Of Accounting (3 hours)
    • Core Social Science (3 hours)
    • Literature Core (3 hours)
    • HOSP 2000 Principles of Service Management (3 hours)
    • HOSP 2400 Food Production and Service (2 hours)
    • HOSP 2401 Food Production and Service Lab (1 hour)
  • Spring:
    • ECON 2030 Principles of Macroeconomics (3 hours)
    • BUSI 3250 International Business (3 hours)
    • HDFS 2040 Analytics for the Social and Behavioral Sciences (3 hours)
    • Core Philosophy (3 hours)
    • HOSP 2300 Hospitality Law (3 hours)
    • HOSP 2500 Lodging Operations (2 hours)
    • HOSP 2501 Lodging Operations Lab (1 hour)
• Junior Year
  • Fall:
    • MNGT 3810 Management Foundations (3 hours)
    • HOSP 3200 Hospitality Financial Management (3 hours)
    • HOSP 3450 Advanced Culinary Arts (3 hours)
    • HOSP 3800 Hospitality Information Technology (3 hours)
    • HOSP 4300 Food and Beverage Management (2 hours)
    • HOSP 4301 Food and Beverage Management Lab (1 hour)
  • Spring:
    • Core Science with Lab II (4 hours)
    • FINC 3810 Foundations of Business Finance (3 hours)
    • Core History I (3 hours)
    • Core Fine Arts (3 hours)
    • HOSP 3750 Baking and Patisserie (3 hours)
  • Summer:
    • HOSP 4920 Internship In Hospitality (4 hours)
• Senior Year
  • Fall:
    • HRMN 3420 Human Resource Management (3 hours)
    • MKTG 3810 Foundations of Business Marketing (3 hours)
    • NTRI 2000 Nutrition And Health, CADS 2000 Global Consumer Culture, HDFS 2100 The Science of Human Connections (3 hours)
    • HOSP 5530 Science of Quality Service in Hospitality (3 hours)
    • UNIV 4AA0 Achieve the Creed (0 hours)
  • Spring:
    • Core History II (3 hours)
    • HOSP 4480 Global Gastronomy (3 hours)
    • HOSP 4500 Strategic Hospitality Management (3 hours)
    • HOSP 4600 Beverage Appreciation (3 hours)

Notes

1. For Core Science with Lab, students can choose from BIOL 1000/BIOL 1001 & BIOL 1010/BIOL 1011; CHEM 1010/CHEM 1011 & CHEM 1020/CHEM 1021; GEOL 1100 & GEOL 1110; CSES 1010 & CSES 1020; GEOG 1020 & GEOG 1030.
2. The HOSP 4920 Internship In Hospitality requires approval, which includes proof of having 600 hours (during collegiate experience) work experience in hospitality and a GPA of 2.2.
3. Seniors must register for UNIV 4AA0 the term they plan to graduate (non-credit class for clearing graduation).