Culinary Management
This program includes instruction in food/beverage operational skills as well as training in cost control, purchasing and storage, business administration, personnel management, culinary arts, restaurant and menu planning, event planning and management, health and safety, and applicable laws and regulations.
Courses
- 316115 — Culinary Math
- 316125 — Culinary Principles
- 316126 — Culinary Apps
- 801195 — Written Communication
- 316122 — Sanitation Basics
- 317110 — Culinary Industry
- 809166 — Intro to Ethics Theory Apps
- 801196 — Oral Interpersonal Comm
- 316112 — Garde Manger Basics
- 316130 — Nutrition
- 316140 — Food Practicum I
- 316141 — Food Practicum II
- 809199 — Psychology of Human Relations
- 104101 — Marketing Fundamentals
- 316155 — Menu Planning
- 316160 — Food Purchasing
- 317120 — Beverage Management
- 145101 — Entrepreneurship Fundamentals
- 806112 — Principles of Sustainability
- 101102 — Intro to Accounting
- 102201 — Bus Law Foundation
- 102205 — Bus Law Contracts
- 102210 — Bus Law Ent Property
- 103155 — Quickbooks Basics
- 145110 — Entrepreneurship Business Plan
- 316175 — FS Cost Control
- 316181 — Food Service Management
- 317121 — Dining Room MGT