Culinary Operations and Logistics

Catalog description

Master the skills needed to manage large-scale food operations in this application-based course focused on food procurement, preparation, and service. Students will gain practical experience in planning and executing food production for high-volume settings, such as catering, institutional kitchens, and restaurants. Through a lab component, students will learn essential techniques for efficiently sourcing ingredients, managing inventory, and maintaining food safety standards. Additionally, students will earn certification as a ServSafe Manager, equipping them with the knowledge to ensure hygiene, safety, and compliance in any foodservice environment. This course blends theory and practice to prepare you for leadership roles in the fast-paced food industry.