The Culinary Management program provides training in the essential knowledge and practical skills required for entry level employment in the food service industry. This program provides training in safety and sanitation as well as hands-on experience working in an instructor supervised kitchen.*
This Program requires completion of a minimum of 98 quarter credit hours. Program completion normally requires 21 months. The Program is divided into eight four-week academic periods (modules) and four three-month quarters, which are delivered in a hybrid format. In the hybrid format, courses may include in-person (residential) and distance education (online) components. *
Courses are subject to change. For a complete list of courses, please review the campus catalog.