Culinary Management (A.A.S.)

The Culinary Management A.A.S. degree prepares graduates to work on the supervisory, practical side of running a food service operation. Culinary Management goes beyond food preparation to include restaurant management, human resources management, safety in the kitchen, menu development, and the front-of-the-house experience. Ideal for students who want to learn the principles of culinary management while taking on a more business-oriented approach to the career, culinary management is all about working with the customers and the staff to make the food service operation run effectively. All Culinary Management students take courses and earn certifications that develop their skills and knowledge in sanitation, nutrition, culinary skills and serving, restaurant operations, cost controls, menu planning, and hospitality entrepreneurship and management. Students are also required to complete 400 hours of work experience in the Food Service Industry while matriculated in the Culinary Management program. Additional expenses will be incurred for an approved uniform and shoes.

Most faculty are members of the American Culinary Federation (ACF) and involve students in numerous ACF activities. Our students’ classroom education is further enhanced by off campus field trips to local beef and produce farms, as well as tours of area restaurants, hotels, and other Food Service Industry operations.

Mission Statement

The Culinary Management A.A.S. degree prepares graduates with the necessary culinary skills, supervisory knowledge, and management to gain entry to mid-level culinary supervisory positions in the food service or related industries. Students are prepared to enter the food service industry as kitchen managers, food service managers, sous chefs, caterers, chef managers, or production managers.

Program Learning Outcomes

1. Demonstrate the ability to accurately produce a food production plan, prepare food items, garnish, and display items for small and large volume food production.
2. Demonstrate the knowledge of food and beverage products, including product identification and specifications.
3. Demonstrate an understanding and knowledge of essential nutrients, appropriate combinations of food for individual meals, as well as full scale menus and the ablity to write a nutritional, well-balanced diet that has customer appeal.
4. Understand and apply management theory in order to operate a hospitality-related operation.
5. Explain and apply cost control techniques, management theory, and human resource management strategies in order to operate a food service or related facility.
6. Develop a menu and select/design the appropriate equipment and facility layout to produce that menu.
7. Demonstrate the knowledge of services provided in a catering operation, including events planning.
8. Demonstrate advanced level culinary and bakery skills through the presentation of a final product at the conclusion of each course taken.
9. Demonstrate the knowledge of proper sanitation and safety practices within the Food Service industry.

Graduation Requirements

A grade of C or higher is required to pass FSA 100.