Gainful Employment Disclosures - Restaurant Management
The certificate program is designed to train and prepare students for careers in all aspects of the culinary arts and hospitality
fields. The design of the program is balanced between developing the culinary tactile skills of food preparation and the management qualities necessary for career growth.
Successful students will be prepared to work as prep cooks, line cooks, sous chefs, and kitchen managers in a wide range of food service setting, such as restaurants, hotels, catering operations, and institutional kitchens. The program will focus on cooking skills development, problem solving, supervision, kitchen management skills and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to restaurant operations.