This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.
This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the culinary industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues.
Culinary Manager, Food & Beverage Manager, Kitchen Supervisor/Manager, Catering Event Manager, Executive Chef, Sous Chef, Steward, Lead Cook, or Prep Cook
Culinary Management certificates will provide you with specialized skill sets for entry-level employment. All certificate coursework can apply to the AS: Culinary Management.
The courses listed above are only a guide. Following these tracks does not guarantee admission into a university. Course requirements may change each year. Some courses are offered night/online only every other year. You are responsible and encouraged to work closely with your advisor. For more information, contact the Office of Advising Services at 305-809-3196 or Chef Jorge Sanchez, (305) 809-3288 or firstname.lastname@example.org