Culinary Management Certificate Program

The goals and objectives are to gain skills and knowledge in the area of Culinary Management. This certificate will address specific occupational training needs. Students will be able to apply management skills which include food budgeting, customer service, utilization of kitchen procedures, public health requirements and skills required in a professional kitchen operation. These subjects will prepare students for career advancement in culinary supervisory positions. If students choose to continue their path and earn the Culinary Management Associate of Arts that would enable additional opportunities in larger school districts, hospitality industry and institutions.

Program Objectives

• Develop advanced culinary skills and techniques.
• Understand kitchen management and operations.
• Gain knowledge of food safety and sanitation standards.
• Learn effective team leadership and communication skills.
• Master menu planning and cost control strategies.

Curriculum Overview

• Introduction to Culinary Arts
• Advanced Cooking Techniques
• Nutrition and Food Science
• Food Safety and Sanitation
• Restaurant Operations Management
• Menu Design and Development
• Cost Control and Budgeting
• Leadership and Team Dynamics

This program is ideal for aspiring culinary professionals seeking to enhance their technical skills and managerial capabilities, offering a blend of practical experience and theoretical knowledge.

Potential Career Opportunities

• Restaurant Manager
• Catering Manager
• Food and Beverage Manager
• Kitchen Supervisor
• Event Coordinator
• Banquet Manager
• Food Service Director
• Culinary Instructor
• Hospitality Consultant
• Menu Developer

Skills you will gain

• Cost Control
• Culinary Arts
• Customer Service
• Food Safety
• Inventory Management
• Kitchen Management
• Menu Planning
• Team Leadership
• Culinary Techniques
• Nutrition Knowledge