Kitchen Management

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

Kitchen Management is a Technical Certificate that builds on Culinary Career Essentials. Students learn managerial functions required for roles as kitchen managers, deli managers, sous chef, or institutional food service managers. Coursework includes food science principles, practical applications of food preparation techniques, menu planning, food purchasing, and food service cost control.

Instruction covers sanitation and safety codes for food service kitchens, plus leadership and communication topics for supervising food service operations. The program uses courses such as Culinary Principles, Culinary Applications, Menu Planning, Food Purchasing, Food Service Cost Control, and Food Service Management. The total credits for the degree completion are 15.00.

Modules

• Culinary Principles
• Culinary Applications
• Sanitation and Safety Basics
• Menu Planning
• Food Purchasing
• Food Service Cost Control
• Food Service Management

The minimum requirements for admission in Kitchen 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 Kitchen 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/kitchen-management

• Entry-level Kitchen Management

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