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Culinary Arts - Restaurant Management & Operations

Culinary Arts Management & Operations

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About the Program

Dive into the dynamic world of culinary management with our comprehensive Culinary Arts Management & Operations Program. This program is designed to equip students with a robust understanding of customer service techniques, inventory management, organizational skills, and marketing strategies.

Students will learn the intricacies of managing various food service outlets, including restaurants, cafés, and vending outlets. A significant emphasis is placed on safety and sanitation in food service, ensuring students are well-versed in maintaining high standards of hygiene and cleanliness.

The program aims to instill a deep understanding of what constitutes professional service in the culinary industry. Students will emerge from the program with the skills and knowledge necessary to excel in the fast-paced, ever-evolving world of culinary arts management.

  • Management & Operations
  • Management & Operations
  • Management & Operations
  • Management & Operations

Meet the Instructor!

Management & Operations Instructor

My culinary journey began in local restaurants, where I honed my skills as a host. I am also a proud alumni of the Sno-Isle Tech’s Culinary Arts program, this experience paved the way for a summer internship at Lombardi’s on the waterfront, a position that quickly blossomed into a year-long career.

My passion for culinary arts led me to further my education at Johnson & Wales, where I earned my associate degree in Culinary Arts. During this time, I also worked at Starbucks, swiftly climbing the ranks to become a supervisor, a role I held for over a year.

Today, my goal is to inspire and support students in discovering their own passion for the culinary arts. I am committed to helping them develop the professional skills that will serve them throughout their lives. My journey serves as a testament to the opportunities that await those who pursue their passion with dedication and perseverance.