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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

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

Start Dates //
August and January

   Financial Aid Eligible

   Non-Traditional Occupation

Estimated Program Cost 

Term 1



Term 2



Term 3



Term 4









Estimated Total:  $13,404


  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!


Program Courses

These are a few of the courses you will 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.



Transfer Credits to Other Institutions

Did you know you can transfer your CVTC credits to another institution to continue your education? CVTC has partnership agreements with other institutions which provide an easy way to identify which credits will transfer. Other classes may transfer, but please verify with the transfer coordinator at the college or university to which you plan to transfer.

Explore Transfer Agreements