Personal and Culinary Services Graduate Program

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques

A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations

A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management

Any instructional program in Culinary Arts and Related Services which is not categorized in sub area