Lead the Business Behind the Experience
About Restaurant Management
The Restaurant Management program prepares students for careers in restaurant operations, hospitality leadership, foodservice supervision, and customer-focused business environments.
At CMCC, students develop a foundation in culinary arts while building knowledge in hospitality management, customer relations, purchasing, accounting, communication, and business operations. The program combines hands-on foodservice experiences with management-focused coursework designed to prepare students for leadership roles within restaurants, hospitality organizations, and related service industries.
Students interested primarily in cooking, baking, pastry preparation, and kitchen production may also want to explore CMCC’s Culinary Arts program.
Combine Culinary Skills with Business Knowledge
Coursework
The Restaurant Management program combines culinary preparation with hospitality, business, and customer service coursework to prepare students for leadership roles in restaurant and foodservice environments. Students build practical kitchen experience while learning the operational and management side of the hospitality industry.
Culinary & Food Preparation
- CUA 100 Introduction to Culinary Arts
- CUA 105 Fundamentals of Baking
- CUA 110 Techniques of Cooking
- CUA 150 Introduction to a la Carte
- CUA 152 Specialty Foods
- CUA 154 Introduction to Cakes & Recipe Alterations
- CUA 156 Pastries and Contemporary Desserts
- CUA 171 Nutrition and Food Quality
Hospitality & Restaurant Operations
- ACC 208 Accounting Concepts
- BUS 110 Principles of Supervision
- BUS 150 Effective Customer Relations
- BUS 270 Hospitality Management
- ENG 220 Business Communication
- CUA 297 Internship
Frequently Asked Questions
What is the difference between Restaurant Management and Culinary Arts?
Restaurant Management focuses on hospitality leadership, customer service, supervision, and restaurant operations while still providing a culinary foundation. Culinary Arts focuses more heavily on cooking techniques, baking, pastry preparation, and hands-on kitchen production.
Will I still learn cooking and baking skills in this program?
Yes. Students complete coursework in culinary arts, baking, pastry preparation, nutrition, and food preparation while also learning the operational and business side of the hospitality industry.
What kinds of management skills will I learn?
Students study hospitality management, supervision, customer relations, purchasing, accounting, communication, and restaurant operations to prepare for leadership roles in foodservice environments.
Does the program include hands-on experience?
Yes. Students gain practical experience through culinary coursework, hospitality-focused learning environments, and internship opportunities connected to restaurant and foodservice operations.
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