Culinary Management, C.T.S.

CERTIFICATE OF TECHNICAL STUDIES PROGRAM
SCHOOL OF BUSINESS

The program is designed to provide food service managers and hospitality management program students with the training needed for success in the culinary management industry. The Culinary Management CTS trains future managers to master the basics in five key management competencies: risk management, cost control and revenue, human resources and diversity, marketing, and operations. A Management Development diploma will also be issued through the National Restaurant Association upon successfully completing certification examinations for each course.

Students are eligible for admission to the Culinary Management CTS if they meet the following criteria:

1. Possess a high school diploma or equivalent.
2. Score on the ACT, SAT, or Delgado College Placement Test sufficient to place the student in the following courses:
   1. MATH 098
   2. ENGL 101  OR ENGL 110  
3. Complete the application for admission to the Culinary Arts department process. 

The College offers Certificate programs in Culinary Arts: Line Cook, Pastry Arts, and offers an Associate Degree program in the Culinary Arts.  Learn more about these programs:

Culinary Arts: Line Cook, C.T.S.  
Pastry Arts, C.T.S.  
Culinary Arts, A.A.S.  

Student Learning Outcomes:

Upon successful completion of the Culinary Management Certificate program, the learner will be able to:

• Display management skills in dealing with human, financial, and physical resources in food service and culinary operations (SLO #1)
• Use critical thinking skills to address problems and issues facing culinary and foodservice operations, including financial, food and labor cost controls, employee relations, and menu management (SLO #2)
• Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work as an effective team member and leader (SLO #3)
• Effectively communicate to maintain rapport with both co-workers and customers (SLO #4)
• Apply knowledge of culinary math used to run front-of-house and back-of-house operations successfully (SLO #5)