Kitchen Management II | St. Clair College
Course Code
FSA417
Course Credit
4

The hospitality industry is a fiercely competitive environment where successful chefs and culinary managers have recognized the importance of developing excellent marketing and managerial skills. Focus of this course will be on skills and techniques required to successfully manage a kitchen or culinary establishment. Students will examine the techniques necessary to plan design and market a variety of creative menus that aid in establishing a unique selling position. In addition students will learn strategies for professional development related to kitchen management and the culinary field.