Culinary Management

This student-run restaurant provides a connection to the customer for the students. Techniques in proper management for training staff, customer relations, and service arrangements for varying forms of industry. Information on cost control, inventory and monitoring point of sale are common themes throughout the program.

Experiential learning at its core! Students use this training kitchen and culinary classroom to hear the theory and see the faculty-led demonstrations. The Demo Lab area serves double duty as a production line for all restaurant applications. Each term, students participate in running the student-run Capstones restaurant, where they provide food services from Café operations to bistro to fine dining. Next door in the culinary lab, student learn hands-on application of basic and advance food prep focusing on: methods of cookery, international cuisines, modified nutrition, butchery, and stock production.