Culinary Management

Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our professional-grade kitchens, on-campus restaurant and student-run retail bakery outlet.

Students develop skills while working alongside our faculty, who are all members of the American Culinary Federation. They also take part in internships with professionals, providing students with paid employment opportunities that support their career goals.

What you will learn:

Advanced culinary techniques
Emerging trends in nutrition, sanitation and food service operations
Aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
Marketing, sales and customer service
Research and development
Strategic planning and financial management
Planning and operations
Leadership

Graduates typically enter the workforce as chefs de cuisine, sous chefs or private chefs, equipped with the knowledge and skills to rapidly advance in their careers.

Our Partners

Meet The Chefs

In the News: The Ganzi

Key Facts

B.P.S. degree.
123 credit hours (minimum) required.
- 31+ credits must be in the liberal arts and sciences.
- 45+ credits must be in 300/400 level courses.
800 hours of industry work experience is required.
- 200 hours (minimum) required at each internship site.
- This is not credit-bearing and there is no tuition fee.

Career Options

Executive chef
Sous chef
Chef de cuisine
Private chef
Corporate chef
Caterer
Restaurant menu designer

Courses & Objectives

At the end of the program students will be able to:

Develop, plan, set standards
Understanding the human dimension, empathy
Strategic Planning (Develop, management, assessment)

Sample courses:

Professional Cooking Fundamentals
Dining Room and Kitchen Operations
Foundation of Baking
International Cuisine
Food Service Sanitation
Contemporary Cuisine
Garde Manger & Charcuterie
Nutrition Food Science
Principles of Marketing
Financial Accounting
American Gastronomy
Advanced Patisserie
The Service Economy
Hospitality Futures
Culinary Futures/Food Techniques
Finance
Facilities Planning & Environmental Management
Cultural Enology

More program information and a full course list can be found in the College Catalog. For program planning sheets, click here.

MY CAPSTONE DINNER EXPERIENCE

The night of my capstone dinner was exciting and surreal. As I stood in my fully decorated dining room, just before the doors opened for service, I had tears in my eyes. I felt extremely proud to see all my hard work from the past four years come together. »

Questions? Contact:

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