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The Food and Beverage Management diploma will provide students who already have a solid culinary foundation - and who are currently employed as a line cook, sous chef, or chef - with the necessary leadership skills to build and motivate a kitchen team. Students will also learn the principles behind profitable fiscal management including analysis of financial reports, budget planning, and strategic product purchasing. Graduates will work in restaurants, hotels, private clubs, cruise ships, and institutional food service operations with job titles such as assistant restaurant manager, kitchen manager, banquet chef or sous chef.