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 Arts Management

Quarter Credit Hours:
180
Timeframe:
12 Quarters

Gainful Employment

Outcomes

Bachelor of Science in Culinary Arts Management

Outcomes
See ge.artinstitutes.edu/programoffering/119 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

View Academic Catalog

Meet our Alumni

  • The Art Institute of Tennessee - Nashville, a branch of The Art Institute of Atlanta alumni Ashley Hackett

    Ashley Hackett

    Graphic & Web Design , 2013

    "[My education] gave me the knowledge of graphic design and the story of printing to do what I do on a daily basis. The instructors were extremely helpful and always did what they could to grow and be a better professional."

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    Ashley Hackett
    Ashley Hackett is working as a dreamcatcher for Lithographics, Inc. in Nashville, Tennessee. She’s responsible for print sales and marketing—and spends much of her time networking. “Customer service plays a big part of my day, and at the end of the day it’s [all about] how I can help my customers get what they need.” Ashley moved into her current position quickly after starting in Lithographics’ mentoring program. Today, she says that she loves working with designers and customers to bring their designs to life. “Printing is a forever changing medium and I get to watch it evolve along with the different designed pieces that come through the doors.”

    Ashley finds creative inspiration in different printing techniques and by following print work. “My heros would have to be Heather Lose and Kenneth Hackett. Heather has always been an idol to me. Kenneth has always pushed me to follow my dreams.” She recommends that current students get hands on in their learning of the craft. “Spend a day with a pressman to see how much they put into the work that is being printed. It’s truly a fascinating process from start to finish. Experience a web press up-close start to finish.” She adds that it’s important to value the power on networking. “You never know who you will come across in your profession that could open doors for you. Study other peoples printed pieces and figure out what methods they took to achieve it. Brush up knowledge of paper. Paper knowledge goes a lot farther than you would think.”

    Ashley, who in 2013 earned a Bachelor of Fine Arts in Graphic Design from The Art Institute of Tennessee—Nashville, says that her graphic design program got her involved in the design community through networking. “[It also] gave me the knowledge of graphic design and the study of printing to do what I do on a daily basis. The instructors were extremely helpful and always did what they could to grow and be a better professional.”

    See http://ge.artinstitutes.edu/programoffering/121 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.
    Read More...
  • The Art Institute of Tennessee - Nashville, a branch of The Art Institute of Atlanta alumni Jonathan Humphrey

    Jonathan Humphrey

    Culinary Arts , 2011

    "Having this [culinary] foundation has allowed me to get the right opportunities so I can continue to grow as a chef."

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    Jonathan Humphrey
    Jonathan Humphrey is a sous chef at Mason’s at Lowes Vanderbilt Hotel in Nashville, Tennessee, responsible for assisting the executive chef in the daily operations of the restaurant. Jonathan maintains the kitchen inventory, oversees organization and cleanliness, and helps to set up and work the line. After working the line at lunchtime, he finishes prep for the evening dinner service.

    He’s also a two-time winner of the “Savor Nashville People’s Choice Award.” “The competition features 10 of the best chefs in town and some pretty sophisticated palettes, so it’s a big honor to win,” he says. Jonathan adds that he finds inspiration from competing with other chefs and learning from their culinary histories. “It’s good for young chefs like me to learn from more experienced chefs.” He counts Grant Achatz of Alinea in Chicago as a hero. Chef Achatz battled and beat stage four tongue cancer. “Every chef knows how the tongue is one of the most important tools you have as a chef, but he remained committed to excellence and was able to overcome it.”

    Jonathan, who in 2011 earned Culinary Skills Diploma from The Art Institute of Tennessee—Nashville, says that his education helped him to build a solid foundation of the fundamental techniques for cooking. He adds that it helped him learn to carry himself like a professional chef. “Having this foundation has allowed me to get the right opportunities so I can continue to grow as a chef."


    See http://ge.artinstitutes.edu/programoffering/118 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...

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.

What Will I Study?

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.