Kitchen Management

Kitchen Management

Technical Certificate

About the Kitchen Management Program

Build on the Culinary Career Essentials to learn the managerial functions required for positions as kitchen managers, deli managers, sous chef, or institutional food service managers.

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a student preparing food in a kitchen

Program Outline

Semester: 1
Course # Course Title Credits
1031612100 Sanitation and Safety Fundamentals
Description

Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.

2.00
1031612500 Food Theory
Description

Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

3.00
1031612600 Food Production Principles
Description

Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisite(s): 1031612500 Food Theory (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).

3.00
Semester: 3
Course # Course Title Credits
1031615500 Menu Planning
Description

Develops skill in planning creative, well-designed, and informative menus for use in the food service industry. Includes planning, design elements, layout, and copy writing. Prerequisite(s): 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
1031616000 Food Purchasing
Description

Examines standards and specifications of food purchasing with emphasis on quality, grading, optimal price, and ordering requirements. Situational problems develop skills for work situations. Prerequisite(s): 1031611500 Culinary Math (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

2.00
Semester: 4
Course # Course Title Credits
1031617500 Food Service Cost Control
Description

Analysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined. Prerequisite(s): 1031611500 Culinary Math (C or better).

2.00
1031618000 Food Service Supervision
Description

Introduction to food service management. Fundamentals of leadership, communication techniques, employee motivation, recruitment, hiring, training employees, and problem solving/decision making processes are covered.

3.00

At A Glance

Flexible Options

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On Campus

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Online Classes

Approximate Cost

$2,281*

*Based on 10-level courses - materials, books, and fees may be additional

Your Potential Careers

Entry-level Kitchen Management

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