The objective of this program is to prepare the student for entry level employment in the field of culinary management. Graduates of this program will have a working knowledge of management of the business, food safety concerns, marketing and customer service, legalities, guidance in leadership, marketing strategies, and beverage management to culminate in a capstone course.

Through case studies and analysis, the students will address topics ranging from leadership in the workplace, supervision, legal and ethical dilemmas, human resource practices, revenue management, marketing strategies, and technology in the workplace.

The program consists of 70 weeks, 76.5 Quarter Credit hours of Culinary Management theory, and 13.5Quarter Credit Hours of General Education totaling 90 Quarter Credit Hours.

Our next start date is: 8/16/2010