Bachelor's in Culinary Management

Culinary Management is a Bachelor program taught at Nicolet Area Technical College, USA. Intake: Fall, Spring. The program is offered in campus-based modes with full-time (4 years) options.

The Culinary Management associate of applied science prepares students to plan, supervise, and manage food and beverage operations, restaurant facilities, and catering services. Students study food and beverage operational skills including culinary arts, restaurant and menu planning, event planning and management, health and safety, and applicable laws and regulations. The curriculum also includes training for first-line supervisors of food preparation workers.

Instruction covers topics such as culinary math, culinary principles, culinary applications, sanitation and safety, food practicum I and food practicum II, nutrition, menu planning, food purchasing, beverage management, and food service cost control and management. Students complete practical restaurant service, including weekly rotation to kitchen and dining room stations in both cafeteria style and a’la carte formats.

Modules

• Culinary Math
• Culinary Principles
• Culinary Applications
• Sanitation and Safety Basics
• Culinary Industry
• Food Practicum I
• Food Practicum II
• Menu Planning
• Food Purchasing
• Beverage Management
• Food Service Cost Control
• Food Service Management

The minimum requirements for admission in Culinary Management at Nicolet Area Technical College for all applicants (Domestic or International) are:

• program specific academic requirment set by Nicolet Area Technical College.
• English Language OR any other language requirments as set by Nicolet Area Technical College as pre-requiste for admission in Culinary Management.

Note: Please check the university website in the link below.

Please check detail of study units at https://www.nicoletcollege.edu/programs-degrees/culinary-arts/culinary-management

80 fully funded scholarships are listed for USA. See USA scholarships.