The Culinary Arts Management program is designed to equip students with the practical skills and knowledge required to excel in the exciting and evolving world of culinary arts. The emphasis of the Culinary Arts Management program is organization, preparation, presentation and supervision of professional quality food in a real world environment. During the first year of the program, students focus mainly on essential skills and a fundamental understanding of quantity food preparation, banquet style presentation as well as preparing and plating menu items to order. With this foundation, students in the second year of the program shift their focus to advanced culinary abilities and food preparation while gaining experience in management skills such as menu analysis and design, forecasting and control, training and supervision, and interpreting financial data. Our restaurant and catering operations enable the development of a high degree of proficiency as we cover all areas of food preparation and presentation within a teamwork environment.