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Culinary Management
The program is designed to provide food service managers and hospitality management program students with the training needed for success in the culinary management industry. The Culinary Management CTS trains future managers to master the basics in five key management competencies: risk management, cost control and revenue, human resources, marketing, and operations.
Certificate programs are much shorter and more focused programs. They are designed to provide quick training to giving you basic understanding of your chosen field as well as an advantage getting started in a career. The training received in the Culinary Management C.T.S. program will help an individual already employed in a foodservice career to move into a management level position. For those already in management, it will hone your skills with an increased level of training.
FAQs
What restaurant operations and marketing skills will I learn?
The focus expands beyond cooking and into the business side of food service. You'll learn skills that help you manage restaurants, kitchens, catering operations, and hospitality businesses.
Some of the skills you will learn include:
- Food and labor cost control – tracking expenses and profitability
- Inventory management – ordering, receiving, and storing food and supplies
- Purchasing and vendor relations – working with suppliers and negotiating purchases
- Scheduling employees – managing staff shifts and labor budgets
- Quality control – maintaining food and service standards
- Food safety and sanitation management – ensuring compliance with health regulations
- Kitchen and dining room coordination – improving efficiency and customer experience
- Menu design and pricing strategies
- Customer service and guest relations
How long does it take to earn a certificate?
It is designed to be a short-term program that can typically be completed in about 1 year or less if you attend full-time. It requires 28 credit hours, which is much fewer than the full Culinary Arts associate degree.