The Culinary Management program prepares students to enter management and supervisory positions in restaurants, institutional and health care facilities, and the marketing segment of the food service industry. General food service skills as well as specialized training opportunities provide students with the knowledge and skills necessary to successfully train and supervise employees as well as to operate a food service establishment.

While business operation is an emphasis of the program, students also receive experience with large quantity food preparation and kitchen operations. Sanitation Certification is included as part of the curriculum.