Associate in Science in Business Administration

Lowell Campus - Day

Program Description:

The Hospitality Management - Culinary Arts Associate in Science in Business Administration program is designed to prepare students for careers in the many specialized areas of the food and beverage industry. It provides students with valuable practical experience in culinary courses held at a state-of-the-art culinary facility. The program offers cooperative field experience opportunities to work in the restaurant industry to practice skills, gain experience and investigate career pathways. It is appropriate for individuals with or without experience in the restaurant industry.

• Visit the Department Website for this program
• View the Academic Map for this program

Career and Transfer Outlook:

Graduates of the program who plan to seek employment in the field upon completion of their requirements should find a vibrant job market. The Northeast Regional Competitiveness Council, a collaborative workforce initiative of business, industry, education and government leaders, ranks the hospitality and tourism industry within the top three employment trade clusters in the state.

Helpful Hints:

Specific culinary-arts practical courses are held in Lowell at the UTEC Community Kitchen, located at 15 - 17 Warren Street.  

Program Outcomes:

Culinary Arts program are prepared to

• Demonstrate the appropriate culinary skills necessary for a variety of professional settings.
• Communicate using written, oral and non-verbal techniques, and incorporate the use of technology in researching and presenting information.
• Analyze information in order to engage in critical thinking and problem solving with regards to culinary and managerial operations.
• Interpret how various cultural differences impact the culinary industry from a local, regional, national and international perspective.
• Work in teams to recognize the meaning of mutual responsibility, and prepare to join the diverse workforce of the culinary industry.
• Identify the ongoing advances in the culinary and hospitality industries and demonstrate an ability to engage in professional development.