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 Arts in Culinary Management
Bachelor of Arts in Culinary Management
See ge.artinstitutes.edu/programoffering/101 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
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?
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.
[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
