Culinary Management

Culinary Management

Associates of Applied Science

Plan, supervise, and manage food and beverage operations, restaurant facilities, and catering services. This program includes instruction in food/beverage operational skills as well as training in cost control, purchasing and storage, business administration, personnel management, culinary arts, restaurant and menu planning, event planning and management, health and safety, and applicable laws and regulations. It will also provide training for first-line supervisors of food preparation workers.

instructor and student going over orders
culinary student in kitchen

Program Outline

Term: 3
Course # Course Title Credits
Elective Elective

At A Glance

How You'll Learn


On Campus



Term Start Dates

Spring 2022: January 5 Summer 2022: May 2 Fall 2022: September 6

Start dates represent the beginning of a new term. Certain programs or courses may not be available to start every term. Please view the course schedules for a list of upcoming classes or contact the Welcome Center at 715-365-4493.

Approximate Cost


Financial Aid Eligible

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

What You'll Learn

  • Apply principles of safety and sanitation in food service operations
  • Apply principles of nutrition
  • Demonstrate culinary skills
  • Manage food services operations
  • Plan menus
  • Analyze food service financial information
  • Relate food service operations to sustainability

Your Potential Careers

  • Food Service
  • Front-line Supervisors of Food
  • Serving Workers

Median Annual Salary

$24,679 $27,941 $29,549
Local State National

EMSI 2020.1

Get Started

Your application can be submitted online, it takes just a few minutes to complete.

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