The Culinary Management program prepares students for employment in commercial and institutional management positions in the culinary industry and/or to provide supplemental training for persons previously or currently employed in these occupations.
The course content includes, but is not limited to the following areas: Sanitation and Safety; Maintenance and Operation of Equipment; Recognition and Identification of Foods; Proper Storage of Equipment; Methods of Preparation; Usage of Foods; Methods of Cooking; Garde Manger; Perform Different Types of Food Services; Nutrition; Baking; Communication Skills; Math Skills; Computer Applications; Supervision Management; Professionalism; Culinary Organization; Food and Beverage Purchasing; Dining Room Management and Beverage Management.
The course content also includes training in communications, leadership, human relations, employability skills and safe, efficient work practices.
This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Culinary Industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues. Laboratory activities and volume production are integral parts of this program.
The student gains the competence required to manage each station under the pressure of commercial business in a simulated job environment using hands-on experiences and equipment and supplies appropriate to the program content.
This page last updated July 6, 2016
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