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CULINARY MANAGEMENT DIPLOMA: PROGRAM CURRICULUM OUTLINE |
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MODULE
1:
Concept Development – 18
hours
This course is designed to acquaint students with the realities
of a culinary
business concept—from creativity to profitability. By surveying the industry,
students explore all types of operations, analyze concepts, as well as research
feasibility and location selection. Students gain the knowledge required to develop
and refine their ideas.
Menu Design – 18 hours
The central theme of a culinary business is expressed in its menu.
It's
the focus of all elements of the operation. This course gives a comprehensive
view of key aspects of the menu, including planning, pricing, layout and design.
Students prepare sample menus as a project, which will become part of their final
business plans.
Communications – 8
hours
Effective communication is an important management tool. In this course students
hone their verbal and written communication skills and learn how to successfully
facilitate meetings through in-class instruction and role playing.
Marketing– 18 hours
Culinary businesses are marketing businesses from the moment an idea is developed
through opening and operation. This course pro-vides a comprehensive examination
of how a marketing plan is developed, including market research, positioning,
product mix and life cycle. It includes development of potential strategies for
advertising, merchandising, public relations and promotion.
Food Safety – 18 hours
Proper food handling and safety procedures are important elements of a successful
culinary business. In this course students earn the nationally recognized Serve
Safe certification while learning the essential principles of food safety
MODULE 2:
Purchasing and Cost Control– 36
hours
Strategies for purchasing and control are vital for the success of any culinary
operation. This course examines labor, beverage and food costs, and revenue control.
Purchasing guidelines, inventory and control, employee-performance standards,
productivity and scheduling, use of point-of-sale systems and computers are also
reviewed.
Supervision and Staff Management – 36
hours
Culinary businesses are people businesses requiring an understanding of management
skills. In this course students focus on the major functions of management, including
leadership, motivation, communication, hiring practices, recruitment, training,
discipline and staff organization.
MODULE 3:
Finance and Accounting – 32
hours
A working understanding of the numbers is critically important to culinary success.
The curriculum for this course focuses on the use of financial statements as
a tool for control and decision-making. Topics include balance sheets, statements
of net income, break-even analysis, cash flow and financing. Budgets, industry
standards and variation analyses are emphasized.
Service Management – 32 hours
Culinary businesses are people businesses requiring an understanding of management
skills. In this course students focus on the major functions of management, including
leadership, motivation, communication, hiring practices, recruitment, training,
discipline and staff organization.
MODULE 4:
Beverage and Wine – 30
hours
Beverage sales is a challenging business. This course explores all areas of beverage
service, including wine, spirits, beer, mixology, non-alcoholic drinks and bar
design. Wine tasting and appreciation is included.
Facilities and Design , 30 hours
This course examines how to bring a concept from design through construction
and final inspection. Whether they're planning to renovate or build a restaurant
from scratch, students gain insight into capital costs and budgeting, as well
as how to work with architects, designers and contractors. Topics include equipment
and systems basics, space analysis, product and people flows, kitchen and interior
design.
Case Studies – 22 hours
Students deepen their understanding of all aspects of culinary management by
analyzing case studies based on real-world situations. Case studies utilize a
cumulative knowledge of the course, requiring students to make business decisions
that draw from diverse course areas.
Food Service Law – 18 hours
Understanding legal requirements, liabilities and regulations helps to protect
a business from lawsuits and legal misunderstandings. This course focuses on
the legal rights and responsibilities of owners and operators. Topics include
labor relations, employment law, real estate and contracts. In addition, various
business structures are surveyed.
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