Nutrition and Culinary Management

www.laguardia.edu/nutrition-culinary-management/

The Nutrition and Culinary Management Program, offered through the Health Sciences Department, leads to an Associate of Applied Science (AAS) degree. The program provides coursework in nutrition, food science, culinary arts, cultural foods, food production management, menu development, sanitation and safety principles, food procurement, sustainability, human resource management and additional support courses in liberal arts. The program participates in the ManageFirst certification administered through National Restaurant Association Solutions equipping students with key competencies to begin or advance their management careers in the culinary industry. Students become certified in five areas: ServSafe Food Safety, Controlling Foodservice Costs, Purchasing, Hospitality Human Resources Management and Supervision, and Hospitality and Restaurant Management. The internship component of the program helps students apply their classroom learning to practical work experience in the dietary/culinary industry. Students in this major select one of two options. The Nutrition option covers courses in medical nutrition therapy, nutrition across the lifecycle, nutrition education and counseling, and community nutrition preparing students for Dietary and Foodservice Manager/Supervisors positions responsible for preparation and service of nutritious and palatable patient meals. Graduates can find employment in medical centers, hospitals, extended care facilities, foodservice contract companies, child nutrition programs, and community health programs, and are also eligible for the Dietary Managers Association membership and can sit for the nationally recognized Certified Dietary Manager (CDM) credentialing exam, administered by the Association of Nutrition and Foodservice Professionals. The Culinary Management Option covers courses in business, accounting, events planning and customer sales and services preparing students for Culinary Manager positions responsible for daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Graduates are qualified for entry-level middle management trainee positions in large-scale foodservice enterprises such as foodservice contract companies, restaurants, hotels, cafeterias, catering, school foodservice, fast food outlets, and vending machine operations.