Kitchen Management

Kitchen Management

Technical Certificate

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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  • culinary student preparing order on-the-fly

Program Outline

Term 1
Course # Course Title Credits
1031612500 Food Theory

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

1031612600 Food Production Principles

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

1031612200 Sanitation and Safety Basics

Learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. The course presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the food service operation. Successful completion of the course enables students to take a national sanitation certification examination.

Term 3
Course # Course Title Credits
1031615500 Menu Planning

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. Prerequisites: 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).

1031616000 Food Purchasing

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

Term 4
Course # Course Title Credits
1031617500 Food Service Cost Control

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

1031618100 Food Service Management

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


At A Glance

How You'll Learn


On Campus


Online Classes

Term Start Dates

Spring 2024: January 8 Summer 2024: May 6 Fall 2024: August 26

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.

Program Tuition*


Books & Supplies*


*Total cost for degree completion is estimated by current course requirements, books, and supplies. Tuition and fees are set by the Wisconsin Technical College System and subject to change.

What You'll Learn

  • Apply safety and sanitation codes to conditions and operations in food service kitchens.
  • Prepare recipes and formulas to industry standards.
  • Apply basic food theory to solve problems in food preparation.
  • Produce creative menus for buffet, a` la carte, and catered events.
  • Supervise food service operations using prescribed management theories and techniques.
  • Integrate purchasing principles and food cost controls into menus.
  • Demonstrate attributes of a culinary professional.

Your Potential Careers

  • Entry-level Kitchen Management

Median Annual Salary

$29,259 $34,318 $36,353
Local State National

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Get Started

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

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