The Degree Course in Food Systems: Sustainability, Management, and Technology, prepares students to become expert food systems managers. The program provides the students with the interdisciplinary knowledge necessary to work in the business, environment, and natural resources management in the agri-food sector. This professional profile is in line with the sustainable development strategy outlined in the European Commission’s communication on “Innovating for Sustainable Growth: A Bio-economy for Europe.”

The Food Production Management program curriculum provides knowledge and skills for students aiming at managing the different levels of agri-food chains. Students learn the innovative principles and techniques of agriculture, from the fields to the table, to produce safe, sustainable, and high-quality food. The focus will be on the supply chains of dairy, cured meats, viticulture, cereals, and horticultural produce. In particular, high-quality “Made in Italy” product value chains are used as study cases.

Our commitment to being one of Canada's best culinary schools inspired the launch of the only four-year Culinary Management bachelor's degree in Canada. Develop the knowledge and techniques necessary to succeed as a chef, culinary manager, or entrepreneur in our Culinary Management degree program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry. We are anchored in the heart of the Canadian culinary industry with global reach and influence. A bridge pathway is available for graduates of Culinary Management diploma programs.

Thanks to all the experiences and knowledge acquired throughout the Degree in Culinary and Gastronomic Sciences, you will be able to understand and visualize the culinary and gastronomic phenomenon from a scientific, technological, social, cultural and business management perspective. Your future begins now!

The Bachelor in F&B and Hospitality Management is a program of excellence combining managerial skills and technical expertise that will enable you to enter the world of international hospitality in operational management positions.

The Bachelor’s in International Culinary Arts Management will allow you to become a professional, creative, innovative and responsible manager in the gastronomy, cooking and culinary events sectors.

The department was established in February 1985. The school was founded. The first enrollment of 50 students in the spring class of the second junior college was based on independent enrollment. In February of the Republic of China, 50 students were enrolled in the night department of the second junior college. In August 1989, in cooperation with the school restructuring, the Department of Food and Beverage Management was upgraded to establish the Department of Food and Beverage Management and recruited 100 students from the first daytime department. In August 1991, it began to recruit 50 students for the first daytime department. Fangfang Food and Beverage Management Professionals.

LAUNCHING IN EARLY 2020! NECI@The North Coast College's Bachelor of Science in Food and Beverage Business Management degree mirrors the program created by our sister college, New England Culinary Institute. The curriculum converges classroom work with intensive hands-on learning in the foodservice outlets of NECI@TheNCC. Additional hands-on lab work will be offered through intensive internal practicums, lab courses, and a final outside externship at an establishment that will appropriately challenge the student’s skills. The BS in Food and Beverage Business Management is designed to prepare qualified students for professional-level careers in the contemporary food and beverage industry. Upon completion of the program, graduates are expected to understand the fundamental business, management, and entrepreneurial skills. This program is designed for individuals seeking to further their careers by learning to creatively solve problems. Upon completing the program, graduates are able to perform effectively in entry and mid-level management positions in the hospitality industry, such as assistant kitchen manager, banquet or events director, a manager in a small restaurant, or assistant food and beverage manager.

1. Entrepreneurship and Business Management: To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualize and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event-related business from an entrepreneurial perspective. Introduction to Entrepreneurship and Entrepreneurial Evolution Theory of Entrepreneurial Mindsets and Characteristics Ethical, Social, and Sustainable Practices Pathways to Entrepreneurial Ventures The Industry and the Organisation The Marketing Plan Financials: Cash; Start-up costs; Profit and Loss 2. Food and Beverage Cost Control: An Overview of the Industry and the Manager Managing Revenue and Expenses Managing the Food Production Process Food and Beverage Pricing Menu Analysis Labour Cost Control Standards Discrimination Laws, Workplace Bullying and Harassment Revenue Control and Use of Technology 3. Food Quality Management: What is Food Quality? Food Production and Preservation Control of Allergens in Food Developing a Food Safety Program Supporting Documents in a Food Safety Program Auditing a Food Safety Program 4. Restaurant Concepts: Restaurant Concepts and Target Markets Location, Location, Location Marketing The Menu and Menu Planning The Principles of Restaurant Design and Layout Equipping the Kitchen and Bars The Financial Plan and Legal Obligations The Business Plan

The Restaurant and Foodservice Management concentration coursework centers around the profitability, marketing, and development of food and beverage operations.

Food business managers maintain the world's food production and processing systems. Food production is the nation’s largest industry, and graduates with knowledge of both food science and business practices are in high demand.

This 4 year Bachelor degree will focus on entrepreneurship and innovation in the European Food Business. The first two years you will receive a foundation in business management, marketing, and food product development.

Based on the knowledge and skills of dietitians, and by incorporating a wide range of cultures such as business and education, the ability to discover and solve various food-related problems, and the ability to create and propose "food that practices affluent living" Nourish. There are also abundant practical programs in collaboration with local communities and companies. After graduation, the field will expand not only to the dietitian field but also to the food business, coordinator, and education.

The world population increases with increasing demand for food. The animal farming business is a mid-water business in the supply chain that plays an important role. Serves to produce and feed quality meat into the food manufacturing industry. From the vision of being the "Kitchen of the World" today, animal farming and food processing styles Using modern technology, safe and environmentally friendly.

Food science uses science and engineering principles to study food, its preservation, and processing.