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Culinary Manager (BP) Occupational Certificate

Overview and Award Outcomes

Overview

Completion of this certificate will prepare students who are primarily interested in obtaining leadership and management skills essential in the food service industry. Areas of study will include, but are not limited to: menu planning; purchasing food, equipment, and supplies; selecting and developing recipes; selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to: financial planning; human resource development; employee training; and employee supervision.

Award Outcomes

Prepare high quality food in a cost effective and efficient manner as utilized in professional food service operations

Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations

Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to American Culinary Federation accepted professional standards

Apply mathematical, reading, and communication skills essential to the food service industry

Practice positive human relationship skills with the diverse population of the hospitality industry employees and guests

 

Career Opportunities

Employment may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Depending on qualifications and experience numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.

Program Requirements

Technical Studies Required 18 Credits

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1301Culinary Arts Nutrition

2

CULA1321Decorative Work and Showpieces

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

CULA2056Global Cuisine

4

General Education Required 0 Credits

Course NumberCourse TitleCourse Credits

General Education Elective 0 Credits

Course NumberCourse TitleCourse Credits

Technical Studies Elective 0 Credits

Course NumberCourse TitleCourse Credits

Total Occupational Certificate Credits 18

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA2056Global Cuisine

4

Total Credits  12

Second Semester

Course NumberCourse TitleCourse Credits
CULA1321Decorative Work and Showpieces

2

CULA1700Human Relations Management

2

CULA1710Beverage Management

2

Total Credits  6

Graduation (18 credits)

Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.

 

6/10/2021 : BP 7119 / EP