Building on the basics of Culinary Career Essentials, this certificate focuses on
managerial functions required for positions as kitchen managers, deli managers,
sous chef, or institutional food service managers.
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.