Culinary Management Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Culinary Management




Total 76 training courses and degree programs available around the world.

Menu Planning

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and record-keeping techniques.

Dining Room Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service. POS operations are included.

Culinary Management (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States
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The Culinary Management certificate is designed to complement any degree by providing fundamental ‚Äúback of the house‚Ä?skills and knowledge in knife handling, sanitation, safety, nutrition, menu planning, food preparation techniques, and culinary terms. In addition to the required courses, students may select between several food labs that reflect their particular interests, such as food science, cooking &, baking, and international cuisine. Throughout their studies, students will have the opportunity to earn nationally recognized certifications, such as ServSafe and First Aid/CPR, as part of their required courses.

Admission Requirements

Any person admitted to a Ferris State University degree program may enroll in courses for undergraduate College of Business (COB) certificates. No more than 50% of the credits in a certificate may be transferred from another institution. If a student is in a FSU degree-seeking program, the certificate will not be granted if more than 50% of the certificate credits are required in the program/major. The certif... [Read More]

Culinary Arts (Certificate) (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: ALPINE CENTER SWITZERLAND
Training Center(s)/Venue(s): Alpnach Dorf, Switzerland

The Culinary Arts for Chef training is offered in our campus in Greece and will be available soon in ALPINE CENTER India Campus.

Menu Analysis & Event Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: San Diego Mesa College
Training Center(s)/Venue(s): San Diego, United States
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This course covers the key aspects of menu planning essential to building a menu or complete concept and operation of a foodservice facility. The principles of planning a menu are presented, from concept development and design mechanics to menu pricing and marketing issues. Each menu element is analyzed as it applies to foodservice operations, balanced presentation, and profitability. Various types foodservices are presented for hotels, restaurants, foodservice facilities, and catering situations. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.

Culinary Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Cosumnes River College
Training Center(s)/Venue(s): Sacramento, United States

The course is designed to introduce students to the manager&,#146,s role in organizing, planning, and control of production for a culinary operation. Topics include menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design.

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada
  V

Building on the basic management skills acquired in the culinary arts certificate program, students will acquire skills and knowledge in key disciplines required for modern management, through a combination of theoretical course work and hands-on experience. This program is 15 weeks, full-time and designed to involve the students in a variety of learning environments and instructional delivery methods. Throughout the program the students will participate in lectures, seminars, small group discussions, role plays, labs, hotel and restaurant settings, and hotel simulation.

Students earn a VCC Diploma upon successful completion of the culinary arts certificate and the seven management courses listed. Management courses must be completed within two years.

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Selkirk College
Training Center(s)/Venue(s): Castlegar, Nelson, Trail, Canada
  V

The successful chef or food and beverage entrepreneur of today requires more than just great culinary skills to excel in the hospitality industry. Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.

Take your career to the next level

The Culinary Management diploma is developed for today’s contemporary chef looking to further his or her management and/or entrepreneur skills. The diploma is designed as a one-year addition for students who have taken the Professional Cook level 1&,2 program or anyone with Red Seal Journeyman Chef accreditation. Gain the skills to manage, own or operate a food and beverage business.

Learn about
‚Ä?Business communication and marketing
‚Ä?Food and beverage cost controls and accounting
‚Ä?Food service management
‚Ä?Hospitality human ... [Read More]

Culinary Management Essentials

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Camosun College
Training Center(s)/Venue(s): Victoria, Canada

This course introduces both the theoretical and practical basics of food preparation in Dunlop House Restaurant. It includes the Provincial FOODSAFE 1 certiÔ¨Ācate and is designed for those individuals who wish to broaden their knowledge of the kitchen in order to become more effective managers.

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Lawrence College
Training Center(s)/Venue(s): Kingston, Canada
  V

The exciting and growing world of professional culinary arts offers talented and committed individuals a wide spectrum of opportunity. In Canada, and internationally, skilled chefs are very much in demand. Whether in a leading edge restaurant, resort or hotel, catering operations or product development kitchens, a rewarding career awaits the prepared and qualified individual.

This diploma level program will provide graduates with the skills and training needed to achieve higher levels of employment in the professional culinary industry.

Good chefs are more than good cooks, they also have to be a good manager of their kitchen and its outlets. For any student who aspires to become a professional chef, this two-year diploma program will provide you with all of the necessary foundation skills for success in the industry. In addition to courses in Culinary Techniques, Vegetarian and International Cookery and Bakery Skills, Culinary Management students will study business communications, management practices, nutrition, menu planning and development and ap... [Read More]

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Clair College
Training Center(s)/Venue(s): Windsor, Canada
  V

Students learn all basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. They will also possess practical experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture, and the art of matching wine and food. Graduates will be able to gain entry into wide variety of cooking, catering and other food and beverage positions.

This program will appeal to students who have a love of cooking. They must be good at multi-tasking and have the ability to work quickly, while still paying attention to detail. These positions are physically demanding and require you to stand for long hours.

PROGRAM HIGHLIGHTS
‚ÄĘSeveral Certified Chef de Cuisine on staff
‚ÄĘAll teachers are certified journeypersons
‚ÄĘGood student-teacher ratio in lab
‚ÄĘOn campus restaurant and kitchen facilities
‚ÄĘCurriculum is modeled after the Ministry standards and guidelines for cook apprentice

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Fleming College
Training Center(s)/Venue(s): Cobourg, Haliburton, Lindsay, Peterborough, Canada
  V

Fleming&,#146,s two-year Culinary Management program is designed to provide graduates with strong, entry level culinary management techniques, life skills and interpersonal skills which will contribute to your potential for career advancement in a team-based hospitality environment. After completing on-the-job training requirements (in addition to your college diploma), graduates are eligible to write the provincial Trade of Cook Certificate of Qualifications examination.

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Sault College
Training Center(s)/Venue(s): Sault Ste. Marie, Canada
  V

Individual work stations for each student means no waiting to take turns.

This program prepares the Culinary Skills - Chef Training certificate holder with advanced courses. It continues from the one-year program with the unique option of registering as an apprentice with our sponsoring advisory committee. Registration as an apprentice necessitates the completion of a paid work-term.

After completion of the requisite in-industry training and experience, graduates from this program should be prepared to write, if they wish, the Provincial Certificate of Qualification Trade examination for the trade of Cook. This is a Co-operative education program.

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Loyalist College
Training Center(s)/Venue(s): Belleville, Canada
  V

Work in the kitchen and the dining room of the on-campus gourmet restaurant Club 213, gaining firsthand experience with both the food preparation and service sides of the business
Students also operate the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products designed and created by Culinary students
Second-year students return to the kitchen of Club 213 supervising their first-year peers, developing essential teamwork and leadership skills
Students graduate with the ability to develop a business plan and marketing strategy

Culinary Management (Diploma)

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: Lambton College Learning & Training Solutions
Training Center(s)/Venue(s): Sarnia, Canada
  V

Turn your passion into an exciting career with a diploma in Culinary Management. Learn from experienced Chefs who possess years of industry experience working in some of the finer restaurants in Canada. All teaching faculty have had the benefit of running independent restaurants, food service businesses or managed kitchens in numerous settings and cities across Canada. This specific offering at Lambton provides learners with a flexible approach on establishing ‚Äúreal life‚Ä?conditions of industry. The skills learned are transferable. Regardless of the path that students choose, faculty can assist and provide support that reinforces the required learning outcomes.

Students spend considerable time working in the kitchen, where they have the opportunity to work jointly with hospitality and tourism students running Lambton College‚Äôs own restaurant ‚Ä?Creations Fine Dining. This experience is considered enterprise learning as students are immersed in all facets of a full service restaurant operation. A mandatory co-op occurs in the third term and provides students with ... [Read More]

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Lambton College
Training Center(s)/Venue(s): Sarnia, Canada
  V

Turn your passion into an exciting career with a diploma in Culinary Management. Learn from experienced Chefs who possess years of industry experience working in some of the finer restaurants in Canada. All teaching faculty have had the benefit of running independent restaurants, food service businesses or managed kitchens in numerous settings and cities across Canada. This specific offering at Lambton provides learners with a flexible approach on establishing ‚Äúreal life‚Ä?conditions of industry. The skills learned are transferable. Regardless of the path that students choose, faculty can assist and provide support that reinforces the required learning outcomes.

Students spend considerable time working in the kitchen, where they have the opportunity to work jointly with hospitality and tourism students running Lambton College‚Äôs own restaurant ‚Ä?Creations Fine Dining. This experience is considered enterprise learning as students are immersed in all facets of a full service restaurant operation. A mandatory co-op occurs in the third term and provides students with ... [Read More]

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Georgian College
Training Center(s)/Venue(s): Barrie, Canada
  V

This program prepares students for work in the food and beverage industry. They gain knowledge of up-to-date food trends and develop skills in current methods of food preparation and presentation techniques in a practical, hands-on setting. Customer satisfaction and the day-to-day operation of a food and beverage establishment are made realities through the use of the Georgian College Dining Room as a student training facility. Courses in areas such as small and large quantity food preparation, baking, contemporary food presentation, international food preparation and patisserie develop the student&,#146,s technical skills, additional knowledge and skills are developed in related areas such as food and beverage cost control (including computerized systems), hospitality marketing, communication, front line supervision, food theory and nutrition, and sanitation and safety.

Culinary Management - International (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Centennial College
Training Center(s)/Venue(s): Toronto, Canada
  V

The Culinary Management - International is a two-year diploma program that brings an international perspective to traditional culinary management. Graduates will be well-versed in culinary techniques, sanitation practices and management strategies. Students will acquire knowledge of international cuisine, which can be applied in Canada and/or globally. Students will learn how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture, and religion. They will have a sound culinary foundation and specialization in ethnic and international cuisine. Such specialization is well-suited to the cruise ship industry and the all-inclusive resorts, both of which offer many types of diverse cuisines as part of the dining experiences.

Graduates:
‚ÄĘWill gain an international perspective to a traditional culinary management program
‚ÄĘWill be well versed in culinary techniques, sanitation practices and management strategies while supported by knowledge of international cuisine which can then be applied in Canada or their c... [Read More]

Baking - Pastry Arts Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Centennial College
Training Center(s)/Venue(s): Toronto, Canada
  V

The Bakery and Pastry Arts Management program is designed to provide graduates with the skills to effectively manage commercial bakery outlets. Students will expand their abilities to produce advanced commercial quantities of breads, rolls, sweet dough, savoury and sweet pastry, Danish and puff pastry, cookies, cakes and desserts. Students will also learn to manage materials purchasing and storage, product cost control and marketing, hiring and managing personnel.

Students will gather valuable work experience through an individualized internship with industry partners.

Graduates of the one year Baking - Commercial Bakeries program may directly enter Semester 3 of this program and earn a diploma in one (additional) year.

Students of the Baking and Pastry Arts Management program will graduate with comprehensive knowledge on how to execute their craft and manage their business. Working in our state of the art bake lab, students will work with all the latest equipment, enabling them to smoothly transition into the workforce.

Ad... [Read More]

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Canadore College
Training Center(s)/Venue(s): North Bay, Canada
  V

Start an exciting career that could take you across the globe. Work in a world-class resort or on a cruise ship, or go into business for yourself - the possibilities are limitless. You will be trained by highly skilled professors and chefs de cuisine, and will gain the culinary skills and management techniques necessary to make you highly sought-after in your field. Modern culinary skills and techniques will be practiced in a real-world setting including liquid nitrogen applications, buffet work, pastry arts and restaurant food production, you will even learn the elegant art of ice carving.

What You Learn
‚ÄĘ√&,#8364, la carte cooking
‚ÄĘInternational cuisine
‚ÄĘWines
‚ÄĘMenu design/Culinary display
‚ÄĘBuffet/Quantity cooking
‚ÄĘFacilities design and equipment selection
‚ÄĘBaking and pastry arts
‚ÄĘRestaurant food production

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