The baccalaureate program in Culinary Management is intended to prepare graduates for culinary-related management and supervisory trainee positions. The program is designed to provide an opportunity for students to become competent in the skills needed for entry-level positions in the foodservice industry: communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations.
From overseeing food quality, to dealing with customers, to making staffing decisions, a culinary manager handles hundreds of varied yet critically important tasks every day. The manager’s capabilities, day-to-day performance, and ability to make decisions quickly often determine the ultimate success or failure of a culinary operation.
The Culinary Management program begins with students learning the fundamentals of cooking, classical and modern techniques, and sanitation and safety principles. Practical and knife skills will be tested at specific points throughout the program. In addition to these skills, students will become competent in the managerial and financial skills needed to run a successful foodservice business.
Entry-Level Career Opportunities: Management Trainee, Kitchen Manager, Assistant Purchasing Manager, Banquet Chef, Catering Manager