Program Code: CA500
The Culinary Management Degree at Joliet Junior College is designed to immerse students into culinary management situations within a fully functioning commercial foodservice operation. The Culinary Management Degree builds on the core competencies of the Culinary Arts Degree by targeting industry specific operational, supervisory, business, and organizational control skills, vital for the success of a food service or culinary operation. Over the course of the program, students will rotate through various managerial positions in a fully operational restaurant, and also have the opportunity to design, develop and execute their own operational pop-up restaurant concept. The curriculum is designed to provide hands-on, real-world applications where students put culinary and foodservice related managerial concepts, strategies, techniques, and control measures into action. Students will learn and apply industry specific management concepts such as: managerial cost control measures; inventory and resource management; menu management and design; concept engineering; production management; staff training, evaluation and supervision; computer applications for food service; industry specific managerial accounting principles; and entrepreneurial leadership.
Culinary Management graduates are in high demand as the number of culinary and foodservice operations continue to grow, along with the need for qualified culinary leaders to run them. The degree in Culinary Management would provide hourly back- of-the-house culinary and foodservice staff the skills and abilities needed to eventually transition into their first culinary or foodservice management position. It could also be used to propel front line culinary or food service kitchen managers further up the chain of command while increasing their overall earning potential. The AAS in Culinary Management would also give current culinary or food service managers, who do not have a degree, the ability to earn an associate’s degree in Culinary Management.
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