Considered a high demand occupation by labor and industry, the Culinary Arts Management program combines the skills of culinary arts with business management. The program is designed for those interested in food service supervision or management. Culinary classes are in depth and include principles of kitchen functions, culinary calculations, and food preparation techniques in a fully equipped commercial foods kitchen. The program also includes ServSafe certification training, a must for every manager. In addition, business classes such as Business Law, Entrepreneurship, Managerial Accounting, and Human Resource Management provide students with the necessary background in management. Upon completion of this program, students will be prepared for entry-level management or for advancement within their current food service employment. The program prepares students for careers such as assistant manager, caterer, food service inspector, assistant chef, or manager in a restaurant, institution, food management companies, or other hospitality area of interest.