Additional information available on the Culinary Arts Department website.
Students will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092 , MAT 050 , CUA 100 , CUA 101 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
This program is designed for students who seek employment as supervisor in food service management. Students will learn skills and understanding in cost controls, employee management, marketing, sanitation standards, basic nutrition, menu development, establishment concepts, customer and business legalities, catering, wine selection, basic cooking, and purchasing. Examinations will be given throughout the program.