Culinary Arts Management Assistant
This major prepares students to become assistants to a restaurant or catering manager in a restaurant, hospital, cruise ship or banquet facility. Instruction incorporates kitchen fundamentals such as safety, sanitation and kitchen equipment with more training in advanced quantity preparation/presentation of entrees and desserts, purchasing and cost control, and dining room/hospitality business. An external internship in a specialized area of interest in culinary arts allows students to apply skills learned in the classroom and lab. The ServSafe certification by National Restaurant Association may be taught/obtained during this course.