This Art Institutes school is no longer accepting new students. Currently enrolled students can find out more about this school in the Catalog.
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.

The Art Institutes program/s listed below are no longer accepting new students. Currently enrolled students can find out more about this program in the Course Catalog.

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/212 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

1. Graduates will identify, establish and maintain safety and sanitation procedures which meet industry
quality standards.

2. Graduates will demonstrate and articulate anawareness of the cross-cultural, moral, ethical and
environmental issues in hospitality organizations and their relationship with all stakeholders.

3. Graduates will demonstrate the ability to analyze the food and beverage cost-control cycle and
accounting practices, and implement controls to manage, maintain and ensure profitability.

4. Graduates will demonstrate the ability to prepare standardized recipes using a variety of cooking
techniques which meet industry quality standards.

5. Graduates will prepare a variety of international recipes using a variety of cooking techniques which
meet industry quality standards.

6. Graduates will apply standard Human Resource principles in regards to recruiting, retaining, and
developing staff.

7. Graduates will create a business plan for a food service outlet or hospitality company.


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

  • Chris Wilson

    Web Design & Interactive Media , 2013

    "[My education] taught me the importance of self study as well as the foundations of web design and development that I build off of today."

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    Chris Wilson

    Web Developer for MVP Marketing + Design

    Chris Wilson is working as a web developer for MVP Marketing + Design in Minneapolis, Minnesota. He’s responsible for front- and back-end development with JS, CSS, PHP, and WordPress. “This field is always changing. In a year from now I will probably have a very different work flow, centered around different tools and technologies, than I do now,” he says.

    Chris finds inspiration in his coworkers and he enjoys the challenge of a fast-paced work environment. He recommends that current students find a peer group to push each other forward. “This is the best way to get better at your field.”

    Chris, who in 2013 earned a Bachelor of Science in Web Design & Interactive Media from The Art Institutes International Minnesota, says that his education taught him the importance of self-study as well as the foundations of web design and development. He adds that in the future, his industry will be more streamlined with less need for legacy support. “We will begin seeing commercial quality web sites/experiences appear in places that today we can't imagine.”

    See http://ge.artinstitutes.edu/programoffering/218 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.


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  • Kara Koepplin

    Fashion Marketing & Management , 2011

    "Having many teachers who came from a retail background helped me feel confident in the education I was receiving. [I] knew that by learning from them first hand, I would be set up [to do well]."

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    Kara Koepplin

    Fashion Merchandise Specialist for Target Corporate Headquarters

    Kara Koepplin is working as a fashion merchandise specialist for Target Corporate Headquarters in Minneapolis, Minnesota. She works directly with the company’s buyers on daily tasks and projects, receives and manages marketing samples, allocates apparel tests in Target stores, and executes and maintains item set up. “Fashion and sales are always evolving and changing so there isn't a typical day in my role, it varies day by day but that's the best part,” she says.

    Kara is proud that her drive and determination has helped her to get where she is today. She adds that she looks for creative inspiration in her surroundings—especially from her coworkers. “Having the opportunity to work in such an innovative and creative environment, I find myself inspired by someone or something everyday.” Kara’s position allows her to be part of a product life cycle—managing and monitoring merchandise from beginning to end. “I get to see first hand what the Target customer is gravitating towards and it's rewarding to be able to work with the talented buyers and designers who help [to] bring the merchandise to life.”

    Kara, who in 2011 earned a Bachelor of Science in Fashion Retail Management from The Art Institutes International Minnesota, says that her education provided the foundation of the knowledge and passion she needed to feel confident in the fashion industry. “Having many teachers who came from a retail background helped me [to] feel confident in the education I was receiving. [I] knew that by learning from them first hand, I would be set up [to do well].” She recommends that current students network and surround themselves with inspiring people. “Take advantage of volunteering at local fashions shows and don't ever be afraid to ask for informational interviews. People are always willing to talk about how they got to where they are today and most likely will wish the same success for others!”

    See ge.artinstitutes.edu/programoffering/214 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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  • Kasandra Ptacnik

    Fashion Design , 2015

    "I networked, did my research, traveled for interviews, and focused on my strengths and what I had to offer. [That] helped me to land a very rewarding job where I am able to travel and forecast trends."

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    Kasandra Ptacnik

    Fashion Design Coordinator for Aalfs Manufacturing

    Kasandra Ptacnik is a fashion design coordinator for Aalfs Manufacturing, a denim and twill manufacturer in Minneapolis, Minnesota. She’s responsible for developing products for customers and researching trends for future seasons. “Some days, I travel for fashion or fabric shows and meet with customers. Other days, I am working on presentations, sample orders, or choosing colors and fabrics for future seasons,” she says.

    Kasandra admits that finding a job in her field was challenging. She found herself choosing between two jobs in very different locations. “As much as location meant a lot to me, I decided to go with the job that will take me further in my career.” Kasandra adds that she also chose her current company because it is concerned with its environmental footprint and focused on giving back to the community. “If [fashion is] your passion, it should come naturally. It definitely shapes how you live.”

    Kasandra, who in 2015 earned a Bachelor of Fine Arts in Fashion Design from The Art Institutes International Minnesota, says that her instructors brought valuable experience into the classroom. She also found inspiration from her fellow classmates. She encourages current students to fight through difficult challenges. “Push through, stay passionate, and learn from the outcome.”

    See http://ge.artinstitutes.edu/programoffering/3668 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Alumni Lachelle Cunningham

    Lachelle Cunningham

    Culinary Arts , 2014

    "[My education provided] networking and business connections with classmates, chefs, and other associates."

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    Lachelle Cunningham

    Executive Chef at Breaking Bread Café

    Lachelle Cunningham is the executive chef at Breaking Bread Café in North Minneapolis, Minnesota. She also serves on the executive leadership at Appetite for Change—a food just organization focused on social enterprise and business development to support the north Minneapolis community.

    At the café, Lachelle oversees front of house and back of house, as well as the catering staff, systems, and policy/procedure development and implementation. She also handles event management. Lachelle adds that the best part of her job is being creative and connected with food.

    Lachelle takes pride in learning more about the food business and being engaged in community service. She hopes that her work will inspire others including cooks, entrepreneurs, and her own family and children. Lachelle looks to her staff, other chefs, cooking shows, and her business partners for inspiration—and singles out her family for the support that they provide to her.

    Lachelle has won awards for her work, including “Best of Bacon & Beer Classic,” The Art Institutes International Minnesota’s culinary portfolio show “Best of Savory” category, and “2014 NDC Small Business of the Year.” She’s excited to have built a successful brand called “Chelles’ Kitchen” and is proud to have launched Breaking Bread Café and Catering, which was recently named the city’s “Best Soul Food” by CityPages Minneapolis/St. Paul. In addition to these commendations, Lachelle is proud to have two of her recipes published within the cookbook Tasting Minnesota.

    Lachelle, who in 2014 earned an Associate of Applied Science in Culinary Arts from The Art Institutes International Minnesota, says that her education provided the technical skills she needed to enter the culinary industry. “[It also provided] networking and business connections with classmates, chefs, and other associates.” Lachelle recommends that current students pursue their culinary goals. “Set your goals high and don’t settle for less. Stay connected to the food and your creativity.”

    See http://ge.artinstitutes.edu/programoffering/211 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Lindsay Bussler

    Interior Design , 2005

    "It is especially rewarding to see how a remodel changes the lives of the clients. I love seeing how the remodel impacts their everyday life as well as seeing how proud they are of their new space."

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    Lindsay Bussler

    Lead Interior Designer for Finished Basement Company

    As the lead interior designer for Finished Basement Company in St. Louis Park, Minnesota, Lyndsay Bussler works with clients on all aspects of remodeling projects from initial consultation to design conception and construction documents. “There are no typical work days when you work in the field of remodeling. Some days are spent working on the computer doing design concepts or estimates [while] other days are client facing,” she says. Lyndsay often meets clients at their home for an initial design consultation—and has layout and plan review meetings with them at Finished Basement Company’s showroom. “Other days are spent in the field, doing electrical walks, frame walks or checking in with clients while they are in construction.”

    Lyndsay says that she’s proud of each project she works on. “It is so rewarding to see a project through from start to finish. It is especially rewarding to see how a remodel changes the lives of the clients. I love seeing how the remodel impacts their everyday life as well as seeing how proud they are of their new space.” When it comes to creative inspiration, Lyndsay looks to Kelly Wearstler. “She blends different styles within one design [and] uses unexpected modern patterns and balances them with traditional elements. I love that she has her own unique style and has developed this style into a line of lighting, furniture and accessories.” Lyndsay takes that creativity and combines it with the psychology of design, thinking about how a space impacts a user’s mood and feelings. “Taking a space from something that doesn't function or is aesthetically unappealing and transforming it into a space that brings joy is one of my favorite things about my job. I love that residential remodeling is a fairly quick process and you can change lives in a short amount of time.”

    Lyndsay, who in 2005 earned a Bachelor of Science in Interior Design from The Art Institutes International Minnesota, has been recognized for several local and national awards. “It’s very rewarding to be recognized among your peers in the industry.” She adds that the design critiques in her interior design program prepared her for the honest feedback that clients give when she presents a design. “It is important to always keep an open mind and not be defensive when working with clients. Also, balancing a full class schedule and working while going to school prepared me for balancing many clients at once.” She mentions the many course-related field trips to restaurants and hotels that were under construction. “This sparked my interest in construction,” she says. Lyndsay recommends that current students participate in internships to find the avenue of design they most enjoy. “You can take your degree in so many directions—commercial, residential, furnishings, materials, construction. The more you can expose yourself to during school, the better. Make connections and don't be afraid to put yourself out there.”

    See http://ge.artinstitutes.edu/programoffering/220 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Lizz Weidenbach

    Advertising , 2011

    "[My educators] taught from experience more than textbooks, and they emphasized the importance of continued learning, especially in the advertising world."

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    Lizz Weidenbach

    Marketing & Communications Manager for Common Hope

    Lizz Weidenbach is working as the marketing & communications manager for Common Hope, a nonprofit in Saint Paul, Minnesota and Antigua, Guatemala. She’s responsible for managing the monthly e-newsletter, bi-annual print newsletters, the organization's website, blog, social media accounts, and all other communications. She also provides marketing support for events and oversees the strategic planning for the annual marketing and communications plan. “What I enjoy most about my position at Common Hope is the job variety. I love that I get to wear multiple hats and ultimately I serve many roles as editor, copywriter, designer, marketer, social media manager, and cheerleader. I am part of an amazing Development Team that works together to solve problems, strategize, and help carry out Common Hope's mission to educate children and empower families.”

    Lizz is proud to have grown both personally and professionally during her time at Common Hope. “My greatest accomplishment is becoming a sponsor through Common Hope, something I encourage everyone to consider. As a sponsor, I support a young girl in Guatemala so she can receive an education.” Lizz met the girl during a trip to Guatemala. “That visit impacted me on a deep, personal level and it also helped me put into context the work I do for Common Hope—it was that a-ha moment when you finally discover the missing piece of the puzzle.” She also contributed to the organization’s success by designing a new logo Common Hope’s 5th Annual Golf Classic.

    Lizz, who in 2011 earned a Bachelor of Science in Advertising from The Art Institutes International Minnesota, says that her professional instructors brought real world experience to the classroom. “They taught from experience more than textbooks, and they emphasized the importance of continued learning, especially in the advertising world. Things never remain the same. New strategies and insights are always arising and you need to be able to adapt to changing professional landscapes.” She adds that her classes helped her to identify her advertising talent, as well. Lizz recommends that current students be open minded and flexible. “[In school], you are asked to focus on either copywriting, design, or strategy. Pick one, but don't for a second believe you will end up in one of those three professions. Advertising is a very dynamic field and there are numerous avenues to go down.”

    See http://ge.artinstitutes.edu/programoffering/207 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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  • Matt Myers

    Digital Filmmaking & Video Production , 2013

    "In my eyes, the most beneficial part of learning video is actually going out and making videos, and [my education] helped me to discover that I can only become as good as the amount of practice I put into learning my medium."

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    Matt Myers

    Assistant Editor and Cinematographer at Weber Shandwick

    Matt Myers is working at Weber Shandwick, a global public relations firm in Minneapolis, as an assistant editor and cinematographer. He’s responsible for filming, recording, and editing all client and internal videos. He says that a typical day involves balancing work shooting and editing multiple client videos, while also participating in meetings and events.

    “I am proud [to work for] Weber Shandwick. When I interviewed for the position, my management had received at least 70 resumes for the same position. Knowing the competitive nature of the industry, it was an amazing moment when I was made an offer.” Matt adds that he enjoys having a skill set that can be utilized in many industries. “It allows me to see the world and interact with individuals I may never have been able to otherwise.”

    Matt, who in 2013 earned a Bachelor of Science in Digital Film & Video Production from The Art Institutes International Minnesota, says that his education gave him valuable industry insight. “I was able to take practical concepts and theories and put them to use right away. In my eyes, the most beneficial part of learning video is actually going out and making videos, and [my education] helped me to discover that I can only become as good as the amount of practice I put into learning my medium.” He recommends that current students work hard but don’t stress themselves. “It took me two years of personal freelancing and filming for real world clients before I built a résumé that allowed me to land a salaried position. It can be difficult, but if you know in your bones you are doing what you are passionate about, the rest will fall into place as long as you work for it.”

    See http://ge.artinstitutes.edu/programoffering/2274 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
  • Robert Dunn

    Robert Dunn

    Culinary Arts , 2014

    "Never lose focus on why you originally wanted to go to culinary school. Never lose the passion."

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    Robert Dunn

    Chef de Partie and Featured Chef at Dinner Lab

    As a Chef de Partie and featured chef at Dinner Lab in Minneapolis, Minnesota, Robert Dunn creates menus and prepares meals for parties of 100-200 people. “When I finish traveling for Dinner Lab each time, the comments and feedback I get from guests means a lot. It helps me to grow as a chef—and [to do] even more research,” he says. Robert explains that he’s responsible for making sure that each order is correct and up to standards—and for preparing food “with love.”

    He does admit that the culinary field can be challenging. “We don't know everything there is to know about food.” Because of this, he continuously researches to learn more about food and preparation. “The commitment to your craft and passion is very necessary. Open your mind to new things. You will learn so much that way.”

    Robert recommends that current students never forget why they chose to study culinary arts. As he grows in the role of chef, Robert looks to other culinary artists for inspiration. “Sometimes I am up late at night trying to figure out my next menu or dish. Volunteering is important as well—never lose focus on giving back.”

    Robert, who in 2014 earned an Art of Cooking Diploma from The Art Institutes International Minnesota, says that his education helped him to realize the high standards within the culinary industry. He adds that in culinary arts, creativity is everything. “Love it but don’t let it consume you. Be persistent and humble and cook with love.”

    See http://ge.artinstitutes.edu/programoffering/3048 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
  • Tanya Forga

    Tanya Forga

    Interior Design , 2013

    "[My projects] start as a pile of material samples with scribbled sketches that blossom into a beautiful and livable space. In the end, my efforts lead to the biggest accomplishment of all - seeing my clients happy."

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    Tanya Forga

    Interior Designer for Sicora Design/Build

    Tanya Forga is an interior designer for Sicora Design/Build in Minneapolis, Minnesota. She’s responsible for managing clients, selecting materials and products, cabinet design, ordering product, and staging showcase homes. She says that there’s no typical work day in her line of work—each day brings a new challenge. “Since I work in such a small company, we all wear many hats and I get to help with everything from onsite meetings with project managers to selecting product and materials with clients.”

    Tanya admits that the transition between school and becoming an interior designer was not always easy. She worked hard to build both communication and what she refers to as “people management” skills. Tanya says that her job requires her to work very closely with clients. “Everyone’s personality is different and doesn’t always align with [mine]. I must communicate with them in the most efficient way in order to get the design intent across.” She treats every situation uniquely to be sure that all ideas are respected and represented.

    This flexibility has served her well as she’s taken on more design responsibility. “My level of commitment has been high. I’ve been put in uncomfortable situations that in the end have made me a better designer. I’ve made sacrifices to move forward—but I want to be clear that it’s all been [my] choice. I’ve worked strategically to get to the position I’m in today.” She says that current students need to keep their minds open to the possibilities and remember that design is important and valuable in the marketplace.

    Tanya, who in 2013 earned a Bachelor of Science in Interior Design from The Art Institutes International Minnesota, says that her education “woke up the artist” in her and showed her that art can be practical, beautiful, and functional. “The instructors I had changed the way I thought [about interior design]. My clients come to me expecting that I have the skills it takes to mold a space that suits them. My instructors pushed me to use elements of design, knowledge of art history, and raw imagination to create my ideas.”

    See http://ge.artinstitutes.edu/programoffering/220for 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_Arts

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.

 

The Art Institute of Michigan alumni Calvert Griffin [My education] helped me to learn how to be an effective teammate and work well with others. Calvert Griffin
Bachelor of Fine Arts in Graphic Design, 2014, The Art Institute of Michigan