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Dr. Wallace E. Boston School of Business

Culinary and Foodservice Management

Online Associate of Applied Science in Culinary and Foodservice Management (AAS)

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$0 Application Fee
$0 Transfer Credit Evaluation
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0Entrance Exams

About This Program

Combine your on-the-job culinary experience and training with theories and principles related to foodservice operations and management by earning your Associate of Applied Science in Culinary and Foodservice Management from American Public University (APU).

This foodservice management degree is specifically designed for specialists who completed a culinary arts training program or individuals with culinary experience from the U.S. military. The online culinary program is designed to build upon professional training to develop your supervisory skill and operations management knowledge.

Coursework includes foodservice sanitation, foodservice operations, purchasing, cost controls, and nutrition in foodservice.

Faculty with real-world experience from the hospitality, tourism, and restaurant industries enrich your learning. Some faculty have also served in the U.S. military.

NOTE: This program has specific admission requirements.

What You Will Do

  1. Demonstrate food safety practices to ensure safe food production from purchase to service
  2. Understand and put in to practice various responsibilities of a foodservice manager
  3. Implement strategies to effectively manage and improve a restaurant’s performance
  4. Apply strategic management principles to accomplish goals and objectives of hospitality operations

View Program Outcome Assessment Results

Degree at a Glance

Number of Credits
60
Transfer up to 45 credits1
Cost Per Credit
$360 | $250*
$324**
*with Preferred Military Rate
**with Veteran Grant or APUS Opportunity Grant
Courses Start Monthly
Online
and vary from 8 to 16 weeks

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Program Requirements Printable Catalog Version

Must take the following in this Section:

Course ID: 4951

|
Martin Luther King, Jr, said, “If you can’t fly, then run. If you can’t run, then walk. If you can’t walk, then crawl. But whatever you do, you have to KEEP MOVING.” Making Writing Relevant is a composition course that will definitely keep you moving. It is not merely a required course; it is the type of course you will want to take because it moves you onto the path to success. Over eight-weeks, we will help you learn the most important components of a successful writer-communicator. We will teach you how to research properly, knowing you will need this skill in every course you take here at APUS and also in interactions in your professional and personal life. We will teach you the formatting style you will use in your field. We will provide a supportive community to strengthen and encourage you, and by the end of this nearly-all-you-need-to-know-about-writing course, you will be able to fly.
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session
05/25/26 - 10/30/26 11/02/26 - 12/27/26 Fall 2026 Session I 8 Week session
06/29/26 - 12/04/26 12/07/26 - 01/31/27 Fall 2026 Session D 8 Week session

Must take all courses for this section.

Course ID: 2884

|
Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 2885

|
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 2905

|
Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.

Course ID: 2907

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A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 2908

|
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 5021

|
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
Registration Dates Course Dates Session Weeks
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 3995

|
An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.
Registration Dates Course Dates Session Weeks
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session

Course ID: 2881

|
Supervisors are the first line of leadership. This course provides an overview of supervision in the workplace. Students will explore concepts and skills on how supervisors can improve their skill set for their scope of responsibilities (i.e. goal setting, problem-solving, staffing, conflict management and development of employees).
Registration Dates Course Dates Session Weeks
02/23/26 - 07/31/26 08/03/26 - 09/27/26 Summer 2026 Session I 8 Week session
04/27/26 - 10/02/26 10/05/26 - 11/28/26 Fall 2026 Session B 8 Week session
Select any courses that have not been used to fulfill major requirements. Credits applied toward a minor or certificate in an unrelated field may be used to fulfill elective credit for the major.

Must take all courses for this section.

Course ID: 4727

|
This course is a culminating course for the Associate of Arts in Hospitality Management, Restaurant Operations concentration and the AAS in Culinary and Foodservice Management. It is designed to allow the student to review, analyze and integrate the work the student has completed toward a degree in Hospitality Management. The student will participate in simulated exercises that provide practical exercise enabling the student to demonstrate a grasp of hospitality management study. This is a culminating course to be taken after all other Associate of Arts in Hospitality Management and Associate of Applied Science in Culinary and Foodservice Management courses have been satisfactorily completed. Student must have SOPHOMORE standing to register. This course is to be taken as the LAST course in the A.A. in Hospitality Management and AAS in Culinary and Foodservice Management programs.

Courses Start Monthly

Next Courses Start Jul 6
Register by Jul 3
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Admission Requirements

  • This program is designed for students who have practical professional culinary arts experience and training. Culinary experience is required. Such experience could include:
    • JST with Culinary Specialist or Foodservice Specialist MOS
    • CCAF Services Specialist AFSC with documented culinary training
    • High school diploma with culinary certificate, credential, or badge
    • Community college or culinary school culinary certificate
    • Resume/CV with 5 years of experience in the civilian food service or culinary job markets; applicable titles could include, but are not necessarily limited to: sous chef, line cook, prep cook, chef de partie, tournant, grill cook, junior cook
  • All APU undergraduate programs require a minimum of a high school diploma or equivalent (i.e., GED). Please read all undergraduate admission requirements before applying to this program and be prepared to submit the required documentation.
  • There is no fee to complete the APU admission application. View steps to apply.

Need Help?

Selecting the right program to meet your educational goals is a key step in ensuring a successful outcome. If you are unsure of which program to choose, or need more information, please contact an APU admissions representative at 877-755-2787 or [email protected].

Quality Education Should Be Affordable

So you can focus on the opportunities ahead, without the financial burden of more expensive schools who are not as invested in your success. Learn more about paying for school.

Consumer Information

Disclosures

Maryland Residents learn more about costs, completion rates, median debt, and more.

 

1The University reserves the right to accept or deny credits according to policies outlined on our University website. Please see the University's transfer credit policy webpage for complete information.

*Cost Per Credit Hour

The Preferred Military Rate is $250 per credit hour for undergraduate and master's-level courses. This rate is available to all U.S. active-duty servicemembers, National Guard members, Reservists, and military families, including parents, spouses, legal partners, siblings, and dependents.

See all military student benefits.

Cost of Attendance

Learn more about American Public University's cost components and full cost of attendance.