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School of Hotel, Leisure & Restaurant Management

Bachelor of Science in Hospitality Management Specialized in Culinary Arts and Kitchen Management

The Culinary Arts and Kitchen Operations Program is a Bachelor of Science degree Program that provides foundation and specialization study in the Culinary Arts and Food Service field through academic, laboratory and field internship experiences.  The Program provides the knowledge and skills necessary for the students to ensure efficiency and quality product preparation and service in the food service setting.  The program is designed in two depth areas in the culinary field: operations and management, which is to prepare students for employment in a variety of food production and restaurant positions in the growing of food service field.

Step into your success.

Program Highlights

  • Program 1
  • Program 2
  • Program 3


  •    Knowledge of Competitive Products and Competitive Product Analysis
  •    Knowledge of Current and Projected Food Trends (temperature conversion, metric conversion, weight calculation, etc)
  •    Knowledge of Commercial Equipment
  •    Knowledge of Commercial Kitchen Responsibilities and Pressures
  •    Knowledge of Culinary Fundamentals and Production Systems
  •    Knowledge of Culinary Uses and Application of Products
  •    Knowledge of End-user Skills (including cooks in national chains)
  •    Knowledge of Kitchen Tools and Equipment (including how to use and apply)
  •    Knowledge of Principles of Cooking (including heat transfer, cooking methods, breading/batters, etc.)
  •    Knowledge of Regional and World Cuisines (including preparation, spicing & presentation, and cultural topics)
  •    Knowledge of Traditional Stocks and Sauces

Featured Facilities

An empowered future awaits.

Possible Career Opportunities

  • Executive Chef: Overseeing culinary operations, menu creation, and kitchen management in restaurants, hotels, or catering companies.
  • Sous Chef: Assisting the Executive Chef in menu planning, food preparation, and supervising kitchen staff.
  • Pastry Chef: Focusing on creating desserts, pastries, and baked goods for bakeries, hotels, and restaurants.
  • Food and Beverage Manager: Managing overall food and beverage operations in hospitality establishments, ensuring guest satisfaction.
  • Restaurant Owner/Entrepreneur: Applying culinary and kitchen management knowledge to start and manage their own restaurant or food-related business.

Partner Industries

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