Culinary Management

The goals and objectives are to gain skills and knowledge in the area of Culinary Management. This certificate will address specific occupational training needs. Students will be able to apply management skills which include food budgeting, customer service, utilization of kitchen procedures, public health requirements and skills required in a professional kitchen operation. These subjects will prepare students for career advancement in culinary supervisory positions. If students choose to continue their path and earn the Culinary Management Associate of Arts that would enable additional opportunities in larger school districts, hospitality industry and institutions. The Certificate and Degree will be awarded upon satisfactory completion of the curriculum listed with a minimum grade of a "C" in each course required. Students must pass the ServSafe Manager or equivalent Food Safety Certification.

According to the Nutrition and Foods Program Outcomes Data:

The intent of the Nutrition and Foods Program is to develop a Culinary Management Certificate of Achievement and Associate of Science Degree. It will include a balanced curriculum of not only management focused coursework that has been in place and improved through the years but also more learn by doing laboratory experiences with a variety of laboratory settings. The addition of a mobile food operation and production kitchen on campus will open students to various levels and types of food service.  Students will benefit from working with various equipment, creating menus, testing recipes, marketing products, and problem solving with a teamwork approach.   

The objective of the proposed Certificate is to offer students additional opportunities to gain skills and knowledge in the area of Culinary Management. The Certificate will address specific occupational training needs within the Merced County community and beyond. Students will learn management and supervision specific to culinary field. They will specifically learn to budget, customer service skills, food safety, kitchen procedures, public health requirements, hiring, staffing, program operations, etc. in preparation for career advancement into management. Positions may include but not limited to chefs, food service personnel, food business owners, Supervisors and Managers at schools, healthcare, correctional facilities, casinos, hotels and others serving safe and quality foods. Students will be responsible for a fee that would include a uniform (cap, polo shirt and apron) in addition students will pay for basic kitchen tool set that they will be responsible to be used in each course. 

    In recent years the Nutrition and Foods Program has researched healthcare certificates that  are proving to be professional positions in Food Service with our Dietetic Service Supervisor and Certified Dietary Manager Training Program.  The focus of both of these is the healthcare field positions.  While it provides the coursework and study with some field experience it has not met the needs of those students seeking a more culinary emphasis.  This proposed program meets current curriculum offerings with some modifications and enhances laboratory experiences to provide the practicum which our students need.  It is consistent with the College’s Mission to empower students by teaching basic skills, becoming lifelong learners and focused on career technical education.  We not only attract new first time younger students but also continue to promote our programs to local employers who have more mature students seeking promotions or new careers.  In addition, we have pathways for transfer students as mentioned.