Culinary management prepares graduates to work on the practical side of running a restaurant or other food service business. Whereas culinary arts programs focus mostly on the cooking aspect of the restaurant industry, culinary management goes beyond food preparation. It focuses on restaurant management, human resources issues, safety in the kitchen, menu development, and front-of-the-house issues. This degree is ideal for students who enjoy cooking but want to take a more business-oriented approach to their career. Culinary management is about working with the customers and staff to make the restaurant run most effectively. It takes general business acumen as well as more accounting, law, and general education learning than the culinary arts program alone. It also takes a strong leader who knows quite a bit about food and how it is best prepared.
The associate’s in Culinary Management (ABA) degree provides the student with a well-grounded degree in culinary arts and food service management. Graduates of the culinary management program will receive a strong foundation of fundamental cooking techniques blended with business-focused courses to work in the industry as professional kitchen staff, cooks, sous chef, and assistant manager positions. Through a well-balanced curriculum, graduates are introduced to the fundamental concepts of food and beverage management, nutrition, and food production.
CAREER BENEFITS AND OPTIONS
Degrees in culinary management offer dynamic, exciting, and immediately impactful possibilities for employment, or prepare the student to move onto a BBA in the same field. Students are poised for careers in numerous roles in a variety of organizations including hotels, restaurants, resorts, casinos, and cruise ships as well as being prepared as an entrepreneur for small business opportunities. The hands-on approach of the program enables students to learn by practicing and strategically applying your classroom lessons to resolve the daily challenges of an industry based in customer service. Graduates of the culinary program can work as line cooks, sous chefs, prep cooks, kitchen managers, or supervisors as they gain the experience necessary to become executive chefs.
COURSES AND SAMPLE TIMELINE