Overview and Award Outcomes
Overview
The Culinary Entrepreneur A.A.S. degree prepares individuals for career opportunities in restaurants, institutional food service facilities, food trucks, and other entrepreneur opportunities. Culinary responsibilities include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Entrepreneur training will provide students with the innovation, management, marketing, communication and financial skills required to successfully start and run a culinary business. The program gives students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered in a mix of classroom and online formats.
Award Outcomes
Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice 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 accepted professional standards
Demonstrate interpersonal and team building skills
Demonstrate oral and written communications skills
Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry
Create a professional career plan utilizing portfolio format
Demonstrate innovative thinking in the development of culinary business models, products and services
Apply operations concepts to solving business problems
Career Opportunities
Starting, buying, or managing a culinary business is a solid career option for students. In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector. In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also 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 are some of the many career positions possible upon course completion.