Culinary Management Hero

CulinaryManagement

I want to take charge.

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.

Degrees Offered

Bachelor of Science in Culinary Management

Quarter Credit Hours:
180
Timeframe:
12 Quarters

Gainful Employment

Outcomes

Bachelor of Science in Culinary Management

Outcomes

See ge.artinstitutes.edu/programoffering/513 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Be prepared to seek entry-level skill position in the food service industry
  • Identify, establish and maintain safety and sanitation procedures which meet industry quality standards.
  • Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders.
  • Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability
  • Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards.
  • Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.
  • Create a business plan for a food service outlet or hospitality company

View Academic Catalog

Classroom Experience

Long hours and hard work don't scare me.

The culinary industry is growing more and more competitive, fueled largely by the growing need to provide international cuisines to discerning consumers. That makes efficiently running every aspect of the food service operation more important than ever. And our program reflects that intensity. You’ll start with fundamentals like culinary and classical techniques, nutrition, and management by menu. From there, you’ll explore international cuisines from Europe, Africa, Asia, and more. You’ll study every aspect of the foodservice operation, including human resources, purchasing, the hospitality industry, food and beverage management, wine and spirits management, and strategic planning and marketing. Internships and student-run campus dining labs can add valuable hands-on experience. It’s all about equipping you to manage a food service operation—front, back, and everything in between. See our gainful employment pages for possible careers that match the program that interests you.

Meet Our Alumni

  • The Art Institute of Las Vegas alumni Steven Leung

    Steven Leung

    Culinary Arts , 2015

    "The one thing I enjoy most about my field is that I get to create something out of nothing."

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    Steven Leung

    As the sous chef at Mandalay Bay Resort and Casino in Las Vegas, Nevada, Steven Leung is responsible for planning and directing food preparation in the kitchen. He ensures the quality and presentation of food, provides training to line cooks, divides labor between kitchen stations, controls inventory and food costs, and supervises staff and scheduling. “I make sure all stations are prepared to operate and ready to open for service.”

    Steven says that he’s proud to have completed his education. “Half way through my degree, I thought of giving up and changing my degree [to one that would take less time to complete] because my long work hours were taking a lot of energy out of me. My instructors talked to me and encouraged me to keep going. I was so glad I kept going—it was worth it." Steven says that his hero is his dad, a man who escaped to Hong Kong as a refugee at the age of 13. “He didn't know what to do in the big city so he started working at a restaurant, 16 hours a day, as a boy that refills hot water into customers' tea pots. He worked his way up in the restaurant and learned how to cook and watched professionals demonstrating culinary skills that he had never seen before. Even today I still consider my dad's food to be the best.”

    Steven, who in 2015 earned an Associate of Science in Culinary Arts from The Art Institute of Las Vegas, says that his education built upon the knowledge his father provided in the kitchen. “Culinary school was fun for me. I grew up cooking Chinese food and [now] I can implement Chinese technique into western food and implement western technique into Chinese food. I wouldn't be able to excel in my field without the education.” He admits that when he started school, his knowledge of culinary terms was limited. “[It] made me very knowledge hungry. The instructors in the school acted as a useful resource for me whenever I needed it. I feel like I picked the right school because the classes were small and the instructors engaged with the students.” He recommends that current students believe in themselves. "Never underestimate your ability. Just stay focused and make the right choices."

    See http://ge.artinstitutes.edu/programoffering/512 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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What Will I Study?

Culinary Management Study Section

Give me a chance and I'll show what I can do.

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:

  • Culinary Techniques
  • Classical Techniques
  • Hospitality Industry & Industry Trends
  • Management by Menu
  • Nutrition
  • Purchasing and Controlling Costs
  • Garde Manger
  • Food and Beverage Management
  • World Cuisine
  • A la carte Kitchen
  • Human Resources
  • Strategic Planning and Marketing
  • Wine and Spirits Management
  • Global Management in the Hospitality Industry

I'm looking for my proving ground.

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.

 

Meet Our Faculty

  • Christopher Gardner

    Graphic & Web Design

    "Find the right solution first. Pushing pixels follows."

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    Christopher Gardner

    Was there a defining moment when you knew you were destined to become a creative professional?

    I always liked sketching and using watercolor to express myself. After school I'd write stories to go with my drawings, using an old typewriter I'd found and brought back to life. Sometimes I’d stay up till early morning to finish my stories. Those were defining moments in my life.

    How do you weave your professional background into the classroom experience?

    I often show work I’ve done in the field, and I let my students know how their classwork work applies to a professional setting. I also share anecdotes that help put the projects I assign into a real-world context.

    What class assignment exemplifies your approach to teaching and mentoring?

    I feel passionate about every project I assign. I believe passion helps inspire creativity in the classroom. The projects themselves are all tied very closely to the area we’re exploring. For instance, a web development project has a very different class layout and assignments than a corporate identity class.

    How does collaboration contribute to students’ success—particularly when students from various programs work together?

    It’s is a big part of learning. I want my students to understand that the best work stems from collaborative effort, and that most real-world projects involve teamwork. Here in school, an animator could help a web developer—and a web developer could help a print-based designer get a web project off the ground. Everybody needs to get involved to take a project from start to finish. When students start appreciating the true value of collaboration, that’s when they create portfolio-worthy projects.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    Here’s one of the most important aspects of design that I stress: On every project, every student needs to follow a creative path that starts with pencil on paper. You need to do a lot of planning and sketching before ever using a digital application. Find the right solution first. Pushing pixels follows.

    Anything else you’d like to share?

    I truly love teaching, and I find that it makes me a better designer

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  • Li Rene' Harmon

    Game Art & Design

    "Be nice to your classmates—one of them could end up being your boss."

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    Li Rene' Harmon

    Was there a defining moment when you knew you were destined to become a creative professional?

    I knew I was either going to be an artist or a biologist. I earned a BFA in Illustration, but I’m always looking for ways to combine the two. In fact, my Master's Thesis in Game Art is about the kelp forest and its inhabitants, and the ecosystem they form.

    How do you weave your professional background into the classroom experience?

    I’m always gathering the newest information about the industry, and I share that in the classroom. I stress the importance of deadlines and naming conventions, as well as keeping up with the latest technology and pipeline strategies. I show students what I’m working on, as well as new software I’ve found that applies to the game asset world.

    How do you inspire your students?

    I think my students get inspired when they see how excited I am about learning and making things.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    Keep learning. Never assume you know everything. No one does.

    What’s the most critical advice you would offer any student embarking on a creative career?

    Be nice to your classmates—one of them could end up being your boss.

    Anything else you’d like to share?

    I love learning from my students about current trends and the evolving culture, as well as the outside activities that inspire them.

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  • Michelle Vietmeier

    Culinary Arts

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    Michelle Vietmeier

    Was there a defining moment when you knew you were destined to become a creative professional?

    Several small, creative successes made me realize this is something I enjoy. Each time I created something, whether it was food, a drawing, a painting or yarn work, I realized that working with my hands to create "something" made me feel connected to my past, present and future.

    How do you weave your professional background into the classroom experience?

    My diverse background in and out of foodservice, and my love of travel and adventure, help us look at the industry from different perspectives. We compare and contrast one type of service to another; we explore new flavor combinations, while appreciating the classics; we discover how a dish served in one country is similar to a dish served in another. By weaving my experiences—and those of my students—into the discussion, they realize they’ve chosen an exciting career field with endless opportunities.

    What class assignment exemplifies your approach to teaching and mentoring?

    I have students cost a recipe, calculating the number of servings, adding ingredients and measurements, researching yield percentage, doing weight conversions, doing calculations, analyzing, and finally getting a result. Throughout this assignment, I stress that good results require time and effort, and that learning is a lifelong journey. I try to instill in students that a failed attempt is not a total failure. Through our "failures," we learn how to analyze what went wrong and how to fix it.

    How does collaboration contribute to students’ success—particularly when students from various programs work together?

    I believe collaboration develops a stronger sense of community. Here’s an example: My Senior Practicum class put together an "Art and Brew" dinner. The Culinary students created the menu, prepared the meal and served the guests. They asked Graphic Design students to contribute themed artwork for a mini art show. And Audio Production students came up with the live entertainment. All that teamwork made the event a success, and they all learned something new from each other.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    Being a professional requires a good attitude. That’s not something they can read in a book or I can teach them in a lecture. However, it can be demonstrated every day through hard work, respect for self and others, and by being a positive role model.

    What’s the most critical advice you would offer any student embarking on a creative career?

    What you put in is what you get out. Nobody’s going to hand you anything. You don’t get a great-paying job, a TV show, etc. without first putting in the hard work and dedication to learning your craft.

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