Culinary Science

This program option speaks directly to the Auburn Mission, in that it is designed to service the educational needs of those citizens/students looking to advance their careers in the broad hospitality industry, and culinary fields in particular. Culinary Science is designed to attract students pursuing careers in the commercial, and non-commercial food production and service industry. As is the case both nationally and globally, the culinary field now makes a significant contribution to the socio-economic wellbeing of the state of Alabama and the nation. Interest in the culinary field has continued to grow at an enormous pace with culinary professionals now needed not just in hotel dining facilities and traditional restaurants, but in a variety of settings including the public and private sector, consumer oriented and institutional. This study option is designed to position Auburn University to keep pace with this vital economic contributor by educating the trained professionals’ needed to meet the continuing demands of the state’s and nation's ever developing hospitality industry. The program will underscore the importance of local and sustainable food systems as a means of educating and preparing graduates that will make a meaningful contribution to our planet, industry and global society’s long term future. In so doing it will concentrate on the technical proficiency, scientific rigor and managerial know how needed to make this contribution.

Upon successful completion of the CULI study option students will be able to:

1. Identify industry safety and sanitation standards in food preparation and kitchen operations.
2. Use fundamental culinary skills and knowledge to prepare and cook a variety of food products. E.g. food safety, cuts of vegetables, mother sauces, stocks and soups, dry and moist cooking methods.
3. Design a meal experience based on the principles and concepts of foodservice management. E.g. planning, staffing, ordering food, cost control, quality control, and financial control.
4. Apply sustainable practices to each stage of the food cycle. E.g. selection of seasonable products, minimum waste culinary practices, and composting.
5. Compare and contrast the breadth and diversity of global cuisines.

• HOSP 2350 Culinary Fundamentals
• HOSP 3550 Fundamentals of Baking
• HOSP 3750 Patisserie and Confectionary
• HOSP 4480 Global Gastronomy
  
• View Culinary Science Curriculum Sheet

Event Management

Over recent decades event management has become increasingly recognized globally as a distinct and worthy profession. Indeed the United States Department of Labor forecasts the employment outlook for event specialists to grow by some 10% annually between 2014-2024: "As globalization increases and businesses continue to recognize the value of professionally planned meetings, demand for meetings and events is projected to grow. Job opportunities should be best for candidates with a bachelor’s degree in meeting and event management, hospitality, or tourism management." ( Bureau of Labor Statistics).

The Event Management Option is designed to attract students pursuing careers in the multi-faceted and ever evolving commercial, and non-commercial Meetings, Incentive, Conference and Events (MICE) sector. As is the case both nationally and globally, the events sector now makes a significant contribution to the socio-economic wellbeing of the state of Alabama and the nation. Over recent decades, public, private and voluntary sector businesses (including those in the education sector) throughout the state and beyond have been outsourcing social and business events such as meetings, incentive travel, conferences and events (MICE). This program is designed to position Auburn University to keep pace with this emerging economic sector by educating the trained professionals’ needed to meet the continuing demands of the state’s and nations ever developing hospitality industry and in particular those interested in pursuing a career in the event management field.

Upon successful completion of the EVMT study option students will be able to:

1. Explain the various aspects of the event management cycle.
2. Describe common principles of event planning and management and differentiate across multiple event types.
3. Plan, execute and evaluate an event in a team based environment.

• HOSP 2600 Event Operations
• HOSP 4510 Special Event Management
• HOSP 4600 Beverage Appreciation
• HOSP 5460 Catering and Event Management
• HOSP 5461 Catering and Event Management Laboratory
  
• View Event Management Curriculum Sheet

Hotel and Restaurant Management

The Hotel and Restaurant Management (HRMG) option is designed to prepare students for careers in the premium service segment of the lodging and food service industries. This sector spans both the commercial and non-commercial aspects of the broader hospitality industry and presents itself as a key contributor to the economic wellbeing of the state of Alabama and the nation. The hotel and restaurant management curriculum It is designed to equip students with the necessary knowledge and skills for leadership success in this dynamic employment sector, and also to empower those who may, at some future date, wish to establish their own lodging or food oriented businesses.

Upon successful completion of the HRMG study option students will be able to:

1. Explain the various internal and external influences upon hotel and restaurant operations.
2. Identify and apply business concepts and skills relevant to the operational areas of the lodging and restaurant industries.
3. Model professional behavior and competencies in customer service as they relate to both the lodging and restaurant industries.
4. Compute, analyze and interpret key operational data from both the lodging and restaurant industries.

• HOSP 2500 Lodging Operations
• HOSP 4600 Beverage Appreciation
• HOSP 4700 Hospitality Property Development and Management
• HOSP 5530 Science of Quality Service in Hospitality Management
• HOSP 5570 Global Hospitality Management
• View Hotel and Restaurant Management Curriculum Sheet