Culinary Management, A.S.

Who We Are

This program provides students with the necessary food service and culinary skills for a position as a chef in a commercial kitchen or a food-service manager. The curriculum is designed to give students a solid foundation of culinary skills. Students are also taught sanitation and safety, supervision of personnel, craft beer and wine pairing, and purchasing and controls. With this base, graduates will be successful in any environment that requires basic and advanced knowledge of the culinary industry.