Latest 45 Training courses, certificate, diploma and degree programs: 

2017 Culinary Management Courses



Food and Beverage Management 2017


JER Online

Each Lesson includes an online review as well as application activities. These activities will ask you to complete independent research and application, consider various ideas, or discuss and share insights with friends or family. There is a final comprehensive exam. Lesson 1 Introduction to Catering and Meal Functions Lesson 2 Beverage and Meal Functions Lesson 3 Room and Tabl......

Class Format: Online / Virtual Classroom

Menu Planning 2017


Greenville, Simpsonville, Taylors, South Carolina, United States

Greenville Technical College

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

Class Format: Public Course / Instructor-Led




Dining Room Operations 2017


Greenville, Simpsonville, Taylors, South Carolina, United States

Greenville Technical College

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....

Class Format: Public Course / Instructor-Led

Culinary Management (Certificate) 2017


Big Rapids, Michigan, United States

Ferris State University

The Culinary Management certificate is designed to complement any degree by providing fundamental “back of the house�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 scie......

Class Format: Public Course / Instructor-Led

Menu Analysis & Event Catering


San Diego, California, United States

San Diego Mesa College

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 t......

Class Format: Public Course / Instructor-Led

Culinary Management


Sacramento, California, United States

Cosumnes River College

The course is designed to introduce students to the manager’,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....

Class Format: Public Course / Instructor-Led

Culinary Management (Bachelor Degree)


Le Cordon Bleu College of Culinary Arts in Scottsdale

Created for individuals who have earned an associate degree in culinary arts, pastry arts or hospitality and restaurant management from another school, our Bachelor’s in Culinary Management online culinary degree program offers you the opportunity to take your education to a higher level by earning a Bachelor’s degree. Delivered 100% online, the program is designed for people looking to advance......

Class Format: Online / Virtual Classroom

Culinary Arts and Management (Associate Degree)


Weyers Cave, Virginia, United States

Blue Ridge Community College

Possible occupations for graduates: pastry chef, broiler cook, restaurant owner, food service manager, caterer, and sous chef. The Culinary Arts and Management associate of applied science degree program is a partnership program with Dabney S. Lancaster Community College. Students complete 27 credits of general education courses at Blue Ridge Community College and subsequently complete th......

Class Format: Public Course / Instructor-Led

Culinary Management


Livonia, Michigan, United States

Schoolcraft College

Upon successful completion of the course, the student should be able to: •Explore the relationship between the food that humans prepare and consume. •Examine the relationship between food and the cultures and societies they build. •Evaluate the influences and interdependence of various national cuisines on one another. •Determine the relationship between major historical events (e.g. the ......

Class Format: Public Course / Instructor-Led


Please be aware that some of the training program information is generated from historical archives. Program/training course content subject to change. Programs/training courses and their availability may vary depending on campus, term, and delivery method. Please consult the school directly for latest update. Please email the webmaster directly for any editorial issues.

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