This program provides training for management-track employment in commercial culinary service operations and/or for those wishing to start a food service business. Courses begin at entry-level training; advanced courses continue to build skills.
The degrees and certificates include coursework in culinary arts, food and equipment use and identification, culinary sanitation, nutrition, management techniques, marketing, legal control, financial analysis, and entrepreneurship. Students will apply those skills with training in lab courses and work experience.
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