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Students in the Bachelor of Arts in Le Cordon Bleu Culinary Management program can expand their culinary knowledge with courses designed to teach the finer points of managing a kitchen, or even opening a new establishment. Course topics include:
Financial management and cost control
Small business development
Wine and beverage management
Hospitality Marketing Management
Facilities and event management
Health cuisine and food science More information is at: http://online.chefs.com/

Culinary management course provides the student with up-to-date skills in food preparation and presentation. It gives an insight into the ways to run a food-service business, from calculating the produce order each week to hiring and supervising a staff. The students can also specialize in à la carte cuisine, pastry and desserts, ethnic cuisines and kitchen management and purchasing. Students also learn all the fundamental skills necessary to work in dining establishments. So as a whole the students learn complete information about all the 3 things .i.e. cooking, serving and dining.

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