Your Career Path

Culinary Arts Management

Involved in the management of food arrangement and cooking process.



Food production, Education, Restaurant and Catering, Tourism, Hospitality


Chef Proprietor, Entrepreneur, Food service manager, Restaurant manager, Caterer, Baker, Food Beverages Director


Professional Accreditation: Yes

Placement: Optional

Work experience required


What is involved:

·       Develop menu concepts, determine prices and staffing the kitchen


·       Ensure the food preparation, portion size and presentation are on point


·       Make sure things are running smoothly from kitchen to restaurant floor


·       Involved in managing the business



Please contact HRDS on 2452245 for impartial discussions about your career and course options, or chat with us online