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Art Institutes

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 Arts in Culinary Management

Quarter Credit Hours:
180
Timeframe:
12 Quarters

Gainful Employment

Outcomes
X

Bachelor of Arts in Culinary Management

Outcomes

See ge.artinstitutes.edu/programoffering/101 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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 Tampa, a branch of Miami International University of Art & Design alumni AJ Mangas

    AJ Mangas

    Culinary Arts , 2013

    The instructors not only taught me basic skills, [but] what to expect in the field by teaching from their own experiences.

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    AJ Mangas

    Line and Banquet Cook at Carlouel Yacht Club

    AJ Mangas is working as a line and banquet cook at Carlouel Yacht Club in Clearwater, Florida. He is responsible for preparing stations and banquets, as well as creating dishes. AJ says that his days are very fast paced. “We have a small staff in the kitchen, so it requires a lot of concentration and technique to ensure the food is prepared correctly and to the [Head] Chef’s standards,” he says.

    AJ is proud to have made a career change in his 30s, moving from a position as an auto technician to his current culinary career. “I love creating new dishes, or putting my own twist on classic dishes, using fresh ingredients.” AJ adds that the most satisfying part of being a chef is hearing that customers enjoy his creations. “The absolute best is when a server comes into the kitchen and tells me that the customer loved their dish. That makes all the stress and pressure worth it.”

    AJ, who in 2013 earned a Diploma in Culinary Arts from The Art Institute of Tampa, says that his education helped to prepare him for a culinary career. “Everything from the classes to the kitchen labs were amazing. The instructors not only taught me basic skills, [but] what to expect in the field by teaching from their own experiences*. I use the techniques that I learned [in school] every single day.”

    See ge.artinstitutes.edu/programoffering/3218 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

    *Credentials and experience levels vary by faculty and instructors.

    Read More...
  • The Art Institute of Tampa, a branch of Miami International University of Art & Design alumni Joshua Zeff

    Joshua Zeff

    Graphic & Web Design , 2014

    [My education] prepared me to communicate my creations and gave me a sense of what it would really be like to work in the real world.

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    Joshua Zeff

    Graphic Designer for J&R Bicycles

    Joshua Zeff is working as the graphic designer for J&R Bicycles in St. Petersburg, Florida. He is responsible for marketing, print, and web applications for the company. Joshua says that he enjoys the calm and chaotic combination that each day brings. “One day you’re doing nothing but the normal routine and then next day, eight products come in, two sales need promotional material done, and your boss is requesting design briefs. But that’s why I love what I do.”

    Joshua is inspired by intricate signage, theme park environments, bright and bold fonts, extreme textures, and unique packaging. “I’m drawn to interesting structures and art; anything that is unique or different fascinates me,” he says.

    Joshua, who in 2014 earned a Bachelor of Fine Arts in Graphic Design from The Art Institute of Tampa, says that his education gave him a realistic sense of how the industry works. “Everything from the assignments to the deadlines and the critique sessions mentally prepared me to communicate my creations and gave me a sense of what it would really be like to work in the real world.” Joshua adds that current students should be humble as they transition into their careers. “No matter how good you are or how good you think you are, you are just starting.”

    See ge.artinstitutes.edu/programoffering/106 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

    Read More...

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