Culinary Management

Students will receive additional training for career opportunities in Culinary Arts and the Hospitality Industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and maintain food service equipment. Students will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and quick service business operations. Greater emphasis will be placed on employment skills, management operations, and business and marketing practices. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events (FCCLA) may be integrated into this course.

Additional Info

  • Credit Type: CTE
  • Course: Culinary Management
  • Course #: 8754
  • Credit: 1
  • Department: Career and Technical Education
  • HS Grade: 11, 12