Associate in Applied Science

Business Management (Restaurant Management)

Contact Information 

Ann Smith, associate professor
Horton Hall 229

Delivery Methods 

Face-to-Face: Wahpeton
Face-to-Face: Fargo
Online: Some Classes

This option is designed as a third-year option for students completing the Culinary Arts program. It provides a range of business knowledge and experiences that will integrate well with the skills students have already achieved, preparing them to take on supervisory roles in their employment. Additionally, this option can develop skills needed to own, operate, and expand your own business. Students will learn to recognize and act on opportunities to develop an entrepreneurial mindset.

The Business Management core taught at NDSCS focuses student learning in the following areas:

  • Business Law
  • Communication Skills
  • Customer Relations
  • Economics
  • Emotional Intelligence
  • Entrepreneurship
  • Financial Analysis
  • Human Resource Management
  • Information Management
  • Marketing
  • Operations
  • Professional Development
  • Strategic Management

Employment growth in this occupation will be as fast as the average of all occupations. Multiple job openings will also be created as a large number of managers reach their age of retirement or take transfers for other reasons. Since the food preparation industry is only slightly affected by the economy, the occupation offers good job security for candidates.

A faculty advisor will assist students in the development of an appropriate program to meet the student’s career goals. Employment opportunities are unlimited, depending upon the individuals’ strengths and interests.

NOTE: This program requires an HP EliteBook or ZBOOK Laptop or equivalent. Please refer to the NDSCS website for specifications For further information, contact Greg Anderson, department chair at 701-671-2172.

Admission Requirements*

This course of study is designed as a third-year option. Applicants for this program must have completed an Associate in Applied Science degree in Culinary Arts. 

Please Note: Students are placed into English, math and reading courses based on ACT, ACCUPLACER or other nationally recognized tests. Please see for the NDSCS Course Placement Policy and testing information. Students may be on an extended plan of study pending their course placement.

*Program Admission Requirements are subject to revision. Please check the department or program website under Program Admission Requirements for current information.


Upon successful completion of the required courses, students will be awarded an Associate in Applied Science degree in Business Management with an emphasis in Restaurant Management.

Required Courses

In addition to having earned an Associate in Applied Science (A.A.S.) degree in Culinary Arts, the following courses are required:

Course Code
Sub-Total Credits

BADM 103, BUSN 282 includes membership in Collegiate DECA.

(in addition to previously earned A.A.S. degree in Culinary Arts)

Total Required Credits