Bachelor of Science in Culinary Management (BSCM)

The BS Culinary Management program is designed to prepare students to become highly skilled and disciplined culinary professionals. Courses embedded in the program will equip students with a foundation and specialization in the culinary arts and food service management fields through a combination of classroom activities, laboratory and field experiences. The program also aims to develop students' creativity, leadership and managerial skills. The integration of theories learned inside the classroom and on-the-job training will prepare students for employment and entrepreneurship in the culinary arts industry.

 

Campuses with BSCM

 

Apply & register online for the BSCM course. Simply click this online registration button.

 

 Competencies

 

  • Develop entrepreneurial competencies in the conceptualization, establishment, and management of culinary businesses in the tourism and hospitality industry
  • Apply sustainable business management principles and procedures in restaurant, catering services, and food manufacturing operations
  • Plan and manage various types of menus
  • Prepare, cook, and serve local and international culinary dishes for different occasions
  • Establish and maintain quality food safety standards
  • Anticipate and plan for emerging trends in the culinary industry

 Career Opportunities

 

  • Catering Operations Supervisor/Manager
  • Restaurant Supervisor/Manager
  • Kitchen Operations Supervisor/Manager
  • Bakeshop Supervisor/Manager
  • Galley Supervisor
  • Restaurant Chef
  • Hotel/Restaurant Consultant
  • Entrepreneur
  • Cook