Culinary Management

	Overview

The Bachelor of Science in Culinary Management prepares graduates for foodservice-related management and supervisory trainee positions. The program provides an opportunity for students to become competent in the identified priorities of the foodservice industry, communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations. These skills prepare graduates for entry-level positions, including assistant front-of-the-house manager, assistant kitchen manager, management trainee, assistant department manager, restaurant chef, and sous chef. The length of the program is twelve [12], eleven [11] week quarters.

	Curriculum

TBD

	Tuition + Fees

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	Faculty

Andrea Larson Ph.D., University of Hannover, Germany Richard Rostron CHE B.S., Arizona State University Lucia Mawhinney A.S., The Art Institute of Fort Lauderdale Thomas Menchak A.S., Culinary Institute of America Peter Babcock CEPC, CHE B.S., Lynn University; A.S., Culinary Institute of America Klaus Friedenreich CMC, AAC, CHE Certified Master Chef; Certified Hospitality Educator; Culinary College, Kassel, Germany Sheila Getman CC, CHE B.S., The Art Institute of Fort Lauderdale Dennis Ortiz CEC, CHE, CCE B.B.A., Iona College Robert Sobkowski CHE Certified Executive Pastry Chef, American Culinary Federation; A.S., New England Institute of Technology Andrew Trousdale Certificates, Carlett Park College of Technology, Union of Lancashire and Cheshire Institutes, Royal Institute of Public Health & Hygiene Pamela Williams CHE Certified Executive Chef, American Culinary Federation; A.S., Culinary Institute of America

	Student Portfolios

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	Student Testimonials

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