Associate of Applied Science
Credits Required for Graduation: 66.00
The Culinary Management program prepares students to enter management and supervisory positions in restaurants, institutional food service, health care facilities and other food service industries.
Students enrolled in the Culinary Management program develop an understanding of the many types of food service facilities and the operations of each through performance-based instruction. By building general food service skills and taking part in specialized training opportunities, students gain the knowledge and skills necessary to successfully train and supervise employees and operate a food service establishment.
The content of this program gives students a wide background in a diverse area of the food service industry while teaching students computer skills, critical-thinking skills, human relations skills and organizational skills. Students gain job-related experiences and learn the Hazard Analysis Critical Control Point (HACCP) food safety system.