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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

Career Opportunities


Food Sales Marketing Manager

Food Service Manager

Inventory Manager

Line Cook

Sous Chef

Restaurant Manager

Just the Facts

Culinary Management
60 Credit Associate Degree

Length of Program //
Two Years

Delivery Method //

Program Location //
Eau Claire

Program Location //

Start Dates //
August and January

Start Dates //

   Financial Aid Eligible

   Non-Traditional Occupation

Estimated Program Cost 

Term 1



Term 2



Term 3



Term 4









Estimated Total:  $15,637

  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 your options today!

Save the Date


Kitchen Confidential

Wednesday, December 9, 2020  //  5 – 6 p.m.  //  View Event Details

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.



Program Courses

These are a few of the courses you can take in the Culinary Management program.

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.

Beverage Management
Introduces the management, responsible service, and sales of Beverages. The areas of planning, equipping, staffing, product knowledge and purchasing, inventory management, marketing, and legal regulations are included. The Responsible Beverage Server portion fulfills Wisconsin Statutes which requires new applicants/bartenders/operators to complete training before a license is issued.

Garde Manger
In Garde Manger you will be introduced to advanced culinary techniques that are unique to the cold kitchen. Skills will be developed through hands on participation in fresh sausage crafting, smoking and curing of meat and seafood, hot and cold hors ‘d oeuvres, appetizers, salads, cheese making and buffet presentations.

Culinary Management Outcomes

CVTC graduates are ready for the workforce. Each year, we send our graduates the Graduate Follow-Up Survey asking where they are working, whether it is in their degree field, and several other questions related to employment. Below are the program outcomes and job data.

// Program Outcomes

Yearly Salary

Culinary Management professionals make an average starting salary of $30,193.


Credits to Other Institutions

Transfer your CVTC credits to another institution to continue your education. Explore transfer agreements.

* This wage is not specific to CVTC graduates. Wage estimates are based on entry-level positions and are gathered from EMSI 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.

Related Programs & Certificates

Whether you're looking to continue your learning to another program or to gain continuing education credit, CVTC offers a variety of learning opportunities for students.

Degrees & Diplomas

Baking & Pastry Specialist, Technical Diploma

Continue Your Learning

CVTC can help you achieve your learning goals whether you are looking to advance your career or enrich your personal life.

// Explore Continuing Ed Opportunities

  Unsure of which program you'd like to go into? Learn more about our Career Assessment to help narrow down your options.

A Program You Can Trust

Program Accreditation


This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF).