Just the Facts
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Culinary Management
- 60 Credit Associate Degree
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Program Length
- Two Years
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Delivery Method
- Face-to-Face
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Career Cluster
- Culinary & Food Services
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Program Location
- Eau Claire
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Start Months
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August
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Financial Aid Eligible
- Non-Traditional Occupation
Estimated Program Cost
Learn more about the cost of attendance.
- Term 1
- $ 3,259
- Term 2
- $ 3,094
- Term 3
- $ 3,570
- Term 4
- $ 3,319
- Materials
- $ 1,026
- Books
- $ 1,009
- Estimated Total
- $15,277
Culinary Management Overview
The food service industry is one of the area's leading employers and CVTC is answering demand for these careers with a new two-year Culinary Management associate degree. Careers in the culinary industry are challenging and varied, with many opportunities for advancement. CVTC's Culinary Management program will prepare you for a career as a line cook, sous chef, restaurant manager, food service manager, or baker.
The Culinary Management associate degree will prepare learners to implement theory and management skill sets towards professional food preparation and service standards in an ever-demanding marketplace. Students will learn basic and advanced culinary technique, menu planning, beverage management, restaurant operations, nutrition, purchasing, cost control, and food service supervision. A required internship will allow the practice of these skill demonstrations in an off-campus hospitality environment. Graduates have a number of exceptional employment opportunities locally or wherever their careers may take them.
CVTC's new, modern, state-of-the-art kitchen and dining area provides the hands-on training you need to succeed in the restaurant industry. Upon completion of the program, you will earn the National Restaurant Association Applied Food Service Sanitation and the Responsible Beverage certificate, allowing you to become a Wisconsin Certified Food Manager and a licensed bartender. Employment opportunities are endless and advancement is excellent! You will have a number of employment opportunities in food preparation and culinary management including full-service restaurants, hotels, hospitals, educational facilities, catering, and delis.
Throughout this two-year program you'll learn about:
- Budgeting & Forecasting
- Culinary Arts
- Customer Service
- Food & Beverage Operations
- Management
- Menu Planning
- Nutrition
- Sanitation & Safety
- Teamwork
620 West Restaurant
Come Check Out the Restaurant!
Join us for unique culinary experiences each week! Students in the CVTC Culinary Management program create themed menus that give your palette the opportunity to travel the world through food. Our pop-up menus change throughout the semester, so check back often for the latest offering. Learn more.
Check It Out
Join Us for the Fall Open House!
Thursday, November 5, 20263:30 – 7 p.m.View Event Details
Earn credit for prior learning!
Do you have previous educational or work experience in the field? You could be eligible to receive credit for prior learning
Explore This Program
Career Opportunities
- Pastry Chef
- Baking Assistant
- Sous Chef
- Catering Lead
- Line Cook
Graduate Employers
- PJ's at CenturyWorld
- Johnny's Italian Steakhouse
- The Nostalgic Bean
- Montage Resorts Big Sky
- Panera
Graduate Outcomes
CVTC graduates are ready for the workforce. Each year, we send our graduates the Graduate Follow-Up Survey asking several questions related to employment. Here are the program outcomes and job data.
100% employed
100% of our recent Culinary Management graduates got a job in the industry.
712 regional jobs
There are 712 job openings in the CVTC district for the Culinary Management industry.
* This wage is not specific to CVTC graduates. Wage estimates are based on entry-level positions and are gathered from Lightcast which is an economic modeling software that blends historical and projected industry and occupation trends within CVTC's 11-county district. Wage estimates are based on Occupational Employment Statistics and the American Community Survey. ↩
Transfer Credits to Other Institutions
Should you choose to continue your education after you leave CVTC, we have agreements in place with several institutions to ensure an easy transfer.
Program Courses
These are a few of the courses you will take in this program. Courses and the recommended sequence change from year to year; once you are enrolled in a program at CVTC you will be given a recommended course sequence that outlines what courses you should take and the order in which to take them.
You may search for available courses. If you are ever unsure of what courses to take, talk to your academic advisor. If you are looking for course information for previous years, check out our past catalogs.
Here are a few of the courses you can take in the Culinary Management program.
Sample Courses
Food Theory
Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
Restaurant Operations (Back of House)
This course will build upon the skills and knowledge you have developed during your first year in the Culinary Program. Throughout this course you will apply advanced culinary techniques in the operation of a restaurant open to the public as well as developing new skills and understanding in banquets and catering, restaurant concept design, kitchen management, and human resource management. During this course your class will have the opportunity to develop a restaurant concept to be implemented in the next semester.
Culinary Arts Internship
The Culinary Arts Internship will immerse you into the culinary industry and allow you to continue to develop and hone your skills at an approved internship site. While on your internship you will work with a site mentor who will provide performance feedback and assist you with meeting your educational goals. During your internship you will create and maintain a portfolio of your experience.
Request More Information
Please provide your contact information and an Admissions Advisor will get back to you ASAP with more information about this program.
We will never share or sell your information outside of CVTC. We may, on occasion, contact you regarding relevant services, events, and materials. You may opt out at any time. View our privacy policy to understand how we collect and use your information.
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Student Testimonial
I enjoyed my time at CVTC immensely! The hands-on learning atmosphere allowed me to experience a typical day in my area of study. The staff was amazing, the materials were helpful, and there was no wasted time. Every minute was education-focused, and I learned so much! Thank you!
Grace
Culinary Management Graduate
A Program You Can Trust
Program Accreditation
This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF).
Our 2022 program graduation rate was 32% and the ACF Certification Rate was 9%.
Student Learning Outcomes
A Student Learning Outcome refers to the specific skills, knowledge, or abilities that students are expected to demonstrate upon successful completion of an academic program or degree.
Students will:
- Apply principles of safety and sanitation in food service operations
- Apply principles of nutrition
- Demonstrate culinary skills
- Manage food service operations
- Plan a menu
- Analyze food service financial information
- Relate food service operations to sustainability
Program Success Data
Program Success Data
Culinary Management 10-316-1
2022-23 | 2023-24 | 2024-25 | |
|---|---|---|---|
Graduation within 150% | 22% | 29% | 32% |
2021-22 | 2022-23 | 2023-24 | 2024-25 | |
|---|---|---|---|---|
Employed in a Related Field | 100% | N/A | 100% | 100% |
2022-23 | 2023-24 | 2024-25 | |
|---|---|---|---|
Certification Rate | 100% | 100% | 100% |
* 100% of Culinary Management graduates are ACF qualified and eligible.
Additional Admissions Resources
Admission Requirements
Each program requires specific requirements a student must meet to be considered for admissions to this program.
Advising Tips
We have compiled helpful tips and general information for students in this program.