Prepare to become a chef with coursework in food service sanitation, food and beverage management, quantity food production, classical cuisine, international and regional foods, baking and pastries, nutrition, cost control, catering and banquet management, and supervision development, among other classes.
Once You Complete the Program
Manage a kitchen or restaurant—from planning menus to pricing meals, preparing food, performing inventory, coordinating staff, and ensuring quality and safety. Chefs monitor staff requirements and production schedules to guarantee that services are delivered on time and to the customer’s satisfaction.
Academic Plans/Guided Pathways for Culinary ManagementTo view and print an Academic Plan/Guided Pathway, double-click on the program title.
For course descriptions, see the College Catalog.Academic Plans/Guided Pathways are recommended sequences of courses and prerequisites needed to complete your degree. It is a general suggestion for when to take your courses; it is not a course schedule. Students should meet with their advisors to make appropriate course selections. The Academic Plans/Guided Pathways listed below are for the current academic year. Students should consult with their advisors for plan requirements specific to their academic year.
Culinary Management A.S.
Gain management and technical skills in many high-demand career fields, with the option to continue toward a Bachelor’s Degree at IRSC.
Technical (College Credit) Certificates
Earn valuable Technical (College Credit) Certificates at the same time you’re completing an A.S. Degree—get double the value and additional credentials by completing these blocks of courses.
Students enrolled in Career Training programs build increasingly sophisticated skills in 150-hour modules. Apprenticeship programs feature on-the-job training.