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


 

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

 

 

Competencies

  • Practice career professionalism
  • Plan and prepare food for ala carte and buffets
  • Plan and control menu-based catering
  • Organize bulk cooking operations
  • Prepare pates and terrines
  • Plan, prepare and display a buffet
  • Select, prepare and serve specialized food items
  • Select, prepare and serve specialty cuisines
  • Monitor catering revenue and costs
  • Establish and maintain quality control
  • Apply cook-chill-freeze production processes
  • Prepare foods according to dietary and cultural needs
  • Transport and store food in a safe and hygienic manner
  • Apply catering control principles
  • Develop menus to meet special dietary and cultural needs
  • Select catering systems
  • Manage facilities associated with commercial catering contracts
  • Design menus to meet market needs
  • Develop a food safety program
  • Prepare and produce bakery and pastry products
  • Prepare and present gateaux, tortes and cakes
  • Prepare and display petits fours
  • Present desserts
  • Plan, develop, and manage events

 

Career Opportunities

  • Catering Operations Manager
  • Executive Chef
  • Executive Sous Chef
  • Restaurant Manager
  • Chef Instructor
  • Line Cook
  • Chef de partie
  • Chef Patron
  • Sous Chef
  • Commis
  • Baker
  • Hot or Cold Kitchen Cook
  • Management Trainee

 

 

 

 
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STI Head Office: STI Academic Center Ortigas-Cainta, Ortigas Avenue Extension, Cainta, 1900 Rizal          Tel. (632) 812-1STI (784).

 

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