Culinary Management

Culinary Management

Program Overview

Start an exciting career that could take you across the globe. Work in a world-class resort or on a cruise ship, or go into business for yourself – the possibilities are limitless.
You will be trained by highly skilled professors and chefs de cuisine, and will gain the culinary skills and management techniques necessary to make you highly sought-after in your field.
Modern culinary skills and techniques will be practiced in a real-world setting including liquid nitrogen applications, buffet work, pastry arts and restaurant food production; you will even learn the elegant art of ice carving.

Program Brochure 2017

Career Paths

Executive Chef
Private Chef
Catering Chef
Food and Beverage Manager
Chef de Cuisine
Chef Consultant

Program of Study

Semester One – Fall:
CUL 103 Fundamentals of Food Preparation
CUL 114 Applied Culinary Skills
CUL 116 Products Standards and Market Form
CUL 123 Healthy Living, Healthy Eating
CUL 130 Baking for Cooks
CUL 150 Sanitation and Safety
CMM 125 College Communication I

Semester Two – Winter:
GENED General Education Elective – Online
CUL 118 Cost Control I
CUL 132 Introduction to Food Service (7 wks)
CUL 160 Pastry Arts
CUL 182 Kitchen Operations + Food and Beverage
CUL 190 Restaurant Food Production (7 wks)
HRM100 Wines

Semester Three – Fall:
CUL 215 Applied A La Carte Cooking
CUL 218 Cost Control II
CUL 253 Contemporary Cuisine Theory
CUL 271 Applied Computer Applications for the Hospitality Industry
CUL 290 Cultural Culinary Lifestyle
HRM 222 Menu Design
HRM 225 Hospitality Marketing
GENED General Education Elective – Online

Semester Four – Winter:
PSY 100 Foundations of Psychology I
CUL 230Buffet/Quantity Cooking
CUL 242International Contemporary Cuisine (1 night/wk)
CUL 245 Garde Manger/Culinary Display
HRM 260Facilities Design, Development and Equipment Selection
HRM 275Human Relations/Supervisory Development