CULINARY ARTS & SERVICE MANAGEMENT - Bachelor of Professional Studies - 4 Year

This professional career requires that you possess the planning, analytical, and decision making skills which are the focus of the program. You will develop management skills while continuing your education in professional kitchens. You will learn to solve problems while accomplishing the daily tasks necessary in food service operations.

You will also have a number of practical experiences along the way, giving you the opportunity for real-world application of all these newly acquired skills while continuing to learn on the worksite.

Courses can include:

Cooking Fundamentals I & II Facilities Design Food Service Operations Culinary Futures Garde Manger & Charcuterie Enology (Wine Studies)

Contemporary Cuisine Advertising & Promotion Nutrition American Gastronomy Advanced Kitchen Mgmt Financial Accounting