Bachelor of Science in Culinary Management (BSCM)
This program is designed to provide students with a strong foundation of becoming a disciplined culinary professional. It will prepare them to become highly skilled managers of a commercial kitchen such as in hotels and restaurants. Courses in the program provide students with the necessary knowledge, skills, and attitude in the different sectors of the restaurant or food industry. Aside from learning the basic competencies in becoming a professional chef, courses in becoming an entrepreneur in the food industry will also be learned. The integration of theories learned inside the classroom and on-the-job training will prepare students to be globally competitive in culinary management operations. Complemented with a comprehensive foodservice management training, practical kitchen training aims to develop entrepreneurial and management competencies of students in planning, operation and supervision of an institutional or commercial kitchen.
Campuses with BSCM