Culinary Management

Take all of the following Mandatory Courses:

Gen Ed – Take a 3 credit General Education elective course.
Take all of the following Mandatory Courses:

EXTERNSHIP
Take the following Mandatory Course:

Take all of the following Mandatory Courses:

Take all of the following Mandatory Courses:

MGMT-3012Management Techniques2

Add’l Requirement
Take all of the following Mandatory Courses –
Usually taken in Levels 4 and 5

Gen Ed – Electives
Take 3 General Education Credits –
Normally taken in Level 2

1. Provide advanced culinary planning for a variety of food service establishments using a range of classic and modern techniques
2. Apply knowledge of basic and advanced food baking to prepare ingredients to produce the desired final product.
3. Supervise each other and work to maintain a good kitchen environment, ensuring that food and beverage products are free of harmful bacteria or other contaminants and comply with health, safety, sanitation and food handling related regulations.
4. Ensure that all aspects of the kitchen and food preparation are conducted safely to ensure a healthy workspace, responsible kitchen management, and efficient use of resources.
5. Create menus based on knowledge of nutritional mix and food composition to promote general health, meet the nutritional needs and preferences of diverse populations, and modify menus to meet the needs of special diets, food allergies and intolerances, etc.
6. Practice business principles, industry accepted costing and control methods in food service operations to manage and promote fiscally responsible operations.
7. Apply knowledge of sustainable, ethical food sourcing and food safety to food preparation and kitchen management, recognizing the potential impact of these things on food production, consumer choice, and operational aspects of the company in the food service industry.
8. Select and use technology, including food production, food promotion, and the use of modern kitchen equipment
9. Function effectively as a member of the food and beverage preparation and service team and contribute to the success of the food service business through self-management and interpersonal interaction
10. Develop ongoing personal and professional development strategies and learn emerging culinary techniques, regulations, and case studies to ensure staying abreast of the food service industry.
11. Participate in the development of marketing strategies to promote the successful operation of the food service business.
12. Participate in business management to contribute to the operation of various food and beverage businesses and create a comfortable work environment that demonstrates service excellence.