Culinary Management Essentials
Issued by
Milwaukee Area Technical College
Demonstrated knowledge and understanding of basic culinary management fundamentals regarding menu planning & design, food and beverage procurement and food safety within the realm of professional kitchen supervisory management.
- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Skills
- Calculating The Appropriate Amount Of Products To Order.
- Compare Menu Costing Strategies.
- Completing A Food/supplies Purchasing Project Relating To The Current Industry.
- Demonstrate The Understanding Of Vendor Selection Criteria.
- Demonstrate The Use Of Technology Competency: (computer & Web-based Platforms).
- Demonstrating The Ability To Analyze A Recipe In Terms Of Product Specifications.
- Learn The Sequence Of Steps In The Product Specification Process.
- Mastery Of Food Safety & Sanitation Procedures: (ServSafe Certification) (75% On Exam)
- Understanding The Elements Of A Well-written Wine Menu.
- Understanding The Importance Of Inventory Control In Controlling Costs.
- Utilize Basic Principles Of Menu Layout And Design & Nutrition In Menu Planning.
- Write Menus Defining The Importance Of The Target Customer.
Earning Criteria
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Completion of CULMGT-112- Food Service Sanitation. A 2-credits college-level course.
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Completion of CULMGT-105- Culinary Math and Cost Control. A 3-credits college-level course.
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Completion of CULMGT-102- Food & Beverage Procurement. A 2-credits college-level course.
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All badge costs are paid via tuition associated with courses within the badge. Badges are issued to those who complete these courses with a letter grade of C or better.