No matter how good the food is, the service you receive at a restaurant is what affects most people’s decision to return. Your meal should arrive in reasonable time, the establishment should be clean, and your host and servers should be courteous. It’s the manager who ultimately is responsible for the quality of your dining experience. It’s a challenging job — but the rewards can be delicious. Managers control everything, from “front of the house” (the public part of the restaurant) to the “back of the house” (the kitchen and restaurant administration). Their goal is to bring customers back again and again.
A manager’s leadership and decisions impact everyone from employees to diners. This bachelor’s degree program builds upon fundamental culinary skills to prepare you for management positions in the food service industry. You begin with the basics, from knife skills and kitchen procedures to nutrition, speed and timing, and presentation. From here, you progress to more advanced areas such as baking and pastry, garde manger (cold kitchen), international and American cuisine, à la carte, and dining room operations. You’ll also study human resource management, event, beverage and menu management, customer service management, marketing, leadership, and even food service for the retirement community.
The mission of the Culinary Management Bachelor’s degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts.
PROGRAM STUDENT LEARNING OUTCOMES
Upon successful completion of the program, graduates should be able to:
1 . Demonstrate the ability to professionally prepare standardized recipes using a variety
2 . Seek an entry-level skill position in the food service industry
3 . Identify, establish and maintain safety and sanitation procedures which meet industry quality standards
4 . Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders
5 . Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability
6 . Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards
7 . Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff
8 . Create a business plan for a food service outlet or hospitality company