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The Culinary Management program prepares students to enter management and supervisory positions in restaurants, institutional and health care facilities, and the marketing segment of the food service industry. Students enrolled in the Culinary Management program will be expected to develop an understanding of the many types of food service facilities and the operations of each through performance-based instruction. General food service skills, along with specialized training opportunities, will equip students with the knowledge and skills necessary to successfully train and supervise employees and operate a food service establishment. The general content of this program is intended to provide a broad background across diverse areas of the industry while concentrating on the integrated strands of computer applications, critical thinking, human relations skills, organizational skills, clinical experiences, and the Hazard Analysis and Critical Control Point (HACCP) food safety system.