Hospitality Management (Culinary Arts)

Program Objectives

The objectives of the program are:

1. To provide a common body of knowledge in culinary art including a broad education and awareness of skills and attitudes which prepare students for responsible leadership roles in the hospitality industry.
2. To provide students with relevant hands-on operational experience in some facets of the culinary industry.
3. To develop employability skills required of hotel – restaurant management and culinary art experts through the use of competency – based programs.