The Associate in Science (A.S.) in Culinary Management degree program's mission is to educate, train and develop students for employment in production line and supervisory positions in the culinary arts industry.
This program's competencies are developed in students through theory and experimental learning via laboratory and retail restaurant experience in the College-operated food facilities and via culinary internships in local restaurant and hotel kitchens.
The culinary management degree requirements are based on competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and exceed required standards of educational quality. ACFEF and ACPHA accreditation emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
The following scholarships are available for students. Please visit the Scholarships page for more information and to apply.
Upon completion, graduates will have:
This program is accredited by the American Culinary Federation Education Foundation (ACFEF) and graduates are eligible for the National Restaurant Association’s ServSafe Manager certification exam.
Student Graduation Rates
2016-17: 49%
2017-18: 56%
2018-19: 62%
Student Placement Rates
2016-17: 96%
2017-18: 82%
2018-19: 76%