"It's preparing me for
the business end of
services, opening my
eyes to the steps and
obligations of owning
managing and running
Restaurant and Culinary Management Diploma: Program Curriculum Outline
The 316-hour diploma program contains 9 courses, which are divided into 79 four-hour lessons (106 three-hour lessons in evening classes). The culinary management training program is constructed as follows:
COURSE 1: CONCEPT DEVELOPMENT AND MENU DESIGN –45 HOURS
This course is designed to acquaint students with the realities of a culinary business concept – from creativity to profitability. By surveying the industry, students explore all types of operations, analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course gives a comprehensive view of key aspects of the menu, including planning, pricing, layout, and design. Students prepare sample menus as a project, which will become part of their final business plans.
COURSE 2: MARKETING –30 HOURS
Culinary businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides a comprehensive examination of how a marketing plan is developed, including market research, positioning, product mix, and life cycle. It includes development of potential strategies for social media, advertising, merchandising, public relations, and promotion.
COURSE 3: FOOD SAFETY –16 HOURS
Proper food handling and safety procedures are important elements of a successful culinary business. In this course students earn the nationally recognized ServSafe certification while learning the essential principles of food safety.
COURSE 4: PURCHASING AND COST CONTROL –45 HOURS
Strategies for purchasing and control of the business are vital for the success of any culinary operation. This course examines the commercial knowledge required to control food, labor, and beverage, Detailed lessons of food and labor costs, recipes and revenue control are taught. Purchasing product guidelines, inventory and theft, employee performance standards, productivity and scheduling, use of point-of-sale systems and computers are also reviewed.
COURSE 5: SUPERVISION, STAFF MANAGEMENT AND LAW –45 HOURS
People are the most important resource in any culinary business. In this course students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline, and staff organization. In addition this course focuses on the legal rights and responsibilities of owners and operators. Topics include labor relations, employment law, real estate, and contracts. Also various business structures are surveyed.
COURSE 6: SERVICE MANAGEMENT –30 HOURS
Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other food service operations. The importance of hospitality is emphasized. This course also covers how to build customer satisfaction.
COURSE 7: FINANCE AND ACCOUNTING –45 HOURS
A working understanding of the numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision making. Topics include balance sheets, statements of net income, break-even analysis, cash flow, and financing. Budgets, industry standards, and variation analyses are emphasized. Actual case studies are used to provide real experience.
COURSE 8: BEVERAGE AND WINE –30 HOURS
Beverage sales is a challenging business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks, and bar design. Wine tasting and appreciation is included. Students will study proper alcohol service and receive safe beverage service certification.
COURSE 9: FACILITIES AND DESIGN –30 HOURS
This course examines how to bring a concept from idea and design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, designers, and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design
Click here to download ICE's Career Training program book list (effective September 1, 2017).