FULL DESCRIPTION
Management in Culinary Arts is about preparation, presentation, and balance. From knowing what menu items pair well to developing budgets and leading cook and service teams, managers have their plates full. Students will learn advanced skills in food preparation, banquet style presentation, culinary abilities, and menu analysis and design. This program also provides in-depth knowledge of financial management and human resources. Restaurants and catering services are always on the lookout for skilled managers who can serve up success.
