Graduates of the Culinary Management program may select a variety of management- and staff-related careers in restaurants, hotels, resorts, catering and events, personal food service and artisanal food production.
Careers include sous chef, catering chef, pastry chef, personal chef, executive chef, and restaurant owner/operator. In all of these positions, strong guest service, leadership, human resources, problem-solving, and math skills are required.
By completing the 60-credit program in Culinary Management, you may apply for an Associate in Applied Science degree.
If you are planning to transfer to a four-year college or university, you should become familiar with your chosen school’s requirements. See your Academic Advisor for assistance in developing your Student Education Plan (SEP) or visit www.lakemichigancollege.edu/transfer.
A Certified Executive Pastry Chef by the American Culinary Federation and member with more than 20 years of experience in
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Prepare to own or manage a small business.
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