Header Two
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 and diversity, 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.