When you go to a restaurant, you’re not just looking at the menu. You’re taking in the ambience, watching the flow of customers and employees, tuning in to the rhythm of the whole operation, even peeking into the kitchen. You know there’s more to it than just serving food. And if you’re willing to work for it, our Culinary Management degree programs can open up a career in the business side of a demanding industry. At a time when consumers expect more choices than ever, you need to be equally adept in the kitchen and the front of the house. That means knowing how to manage people, control costs, and create harmony among the menu, the ambience, the staff, and the customers. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty* who are committed to your success.
*Credentials and experience levels vary by faculty and instructors.
Through our rigorous and well-rounded Culinary Management curriculum, you’ll explore both the front and the back of the house, as you become familiar with both traditional and emerging flavors from every corner of the world. You’ll study:
At The Art Institutes system of schools, creativity is our core, our calling, our culture. Our Culinary Management degree programs are built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But we’ll support you along every step of your journey. That’s why we provide the mentoring and real-world experience you need to make your creativity marketable. We provide the mentoring and real-world experience it takes to prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens and classrooms. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.
*Credentials and experience levels vary by faculty and instructors.
Working on game based training for the military has exposed me to things I never thought I would be doing when I started at The Art Institute of San Antonio. Sommer Bostick
Media Arts & Animation, The Art Institute of San Antonio, a branch of The Art Institute of Houston, 2014
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
Texans may know Chef Leo Davila through his culinary work at Catch the Wave Restaurant. Now the rest of the world gets to know our 2014 alum as he competes for a $250K prize in “Big Restaurant Bet.”
Houston Culinary graduate Sarah Grueneberg is no stranger to hard work or well-earned praise.
