After completing the Culinary Management Diploma, you will:

• Demonstrate proficiency in essential cooking techniques, knife skills, and food preparation methods.
• Additionally, create diverse, high-quality dishes with both modern and traditional culinary styles.
• Apply food safety standards and best practices in professional kitchens.
• Furthermore, adhere to regulatory requirements for food handling, storage, and labeling, earning a CIFS Food Handler Certification.
• Gain a strong foundation in kitchen management, including cost control, inventory management, and operational efficiency.
• Moreover, leverage management principles to oversee foodservice operations effectively.
• Create balanced, cost-effective menus tailored to various audiences and dietary needs.
• Incorporate nutrition, portioning, and presentation techniques into menu development.
• Apply principles of nutrition in menu planning and recipe creation.
• Finally, identify and properly use essential kitchen tools and equipment.