Tag: Culinary Management

There are many different culinary management programs throughout the country at various schools, but the most common type is the Bachelor of Culinary Management degree, which can be found at colleges, universities, technical institutions and online schools. There are associate’s degree programs in culinary management as well, which qualify students for entry level positions, and a few graduate programs for real go-getters. This article will focus on the Bachelor of Culinary Management, because it is the most common degree.

What to Expect in the Classroom

A Bachelor of Culinary Management degree program will provide a general knowledge of the culinary arts, business, restaurant management and general education courses, including English, math, science and history. The following are a few of the subject areas you can expect to study in a culinary management program:

Contemporary Cuisine

You must know what the latest food trends are to manage a successful restaurant, and you must have a developed palate to put forth the most progressive dishes. Courses such as this will give you a broad understanding of what the trends are and how to better understand the fine dining experience.

Dining Room Operations

There are many different aspects of running a dining room whether it’s in a restaurant, caf, bar, resort, hotel, cruise ship or any other venue. You will learn how to manage the hosts, servers, bussers, chefs and kitchen staff, and you will also learn how to maximize your operations to make the most profit.

Food Service Management

This aspect of culinary management involves food costs, shrinkage, employee turnover and other aspects of food service. With proper strategies, you can overcome all the challenges associated with food service management.

Hospitality Accounting

Running a successful and profitable food business, whether it’s a restaurant or a catering company, requires some good accounting. Handling taxes and balancing the books is a prime concern for any culinary manager.

Nutrition

With more concern being placed on health and nutrition today, it is more important than ever for culinary art managers to have an understanding of a balanced diet in order to incorporate more nutritious options if they so desire.

With an expected growth spurt and more job openings on the horizon, culinary art management is an excellent career choice. The median annual salary is between $30,000 and $50,000, and there is plenty of room for advancement within the industry. The first step is getting the proper education.

With popular television shows and a growing interest in fine cuisine the field of culinary arts has seen an amazing growth in popularity over the past few years. Whether your interest lies more in the pastry and baking arts or in exotic cuisine, getting the right schooling is your first step in becoming a culinary professional. The Art Institutes have a long history of producing some of the most talented people in the world and their culinary programs are no different, with some of the worlds most well renowned chefs on their list of Alumni.

Art Institutes Culinary Programs
The Art Institutes offer two distinct culinary programs that are designed to help aspiring culinary professionals meet their goals. Each program is geared towards the specialties of Culinary Arts and Culinary Management which will guide student along their chosen career path.

Culinary Arts The International Culinary Schools at The Art Institutes offer much more to students than traditional cooking schools. Along with instruction on cooking, menu creation and food presentation, The Art Institutes world class instructors offer students the real world experience that is necessary to succeed in the fast-paced and competitive culinary field.
Culinary Management Many students have a love for food but are more interested in the business side of the culinary industry. For this reason The International Culinary Schools at The Art Institutes offers a comprehensive program in Culinary Management. During your course of study you will cover such aspects of the business as inventory control, budgeting, marketing and employee relations.

The Art Institutes Locations
If you are interested in a degree in the Culinary Arts, The Art Institutes will provide you with a solid foundation on which you can build your culinary career. And you can achieve your dream in one of more than 30 locations throughout the United States. This allows you to study the field of Culinary Arts as close to or far from home as you please. Some of The Art Institutes locations include:
Chicago
Atlanta
Los Angeles
Seattle
Washington, DC
Las Vegas

And The Art Institutes even offer an online program that is designed to meet the needs of students whose current schedule would not allow time for a traditional university setting.

With state of the art facilities and world-class instructors, The Art Institute is your ticket into the field of Culinary Arts. And after graduation, The Art Institutes will continue to aid you on your path to success. With a network of schools throughout the country, you will have access to a career services program that will put you in touch with employers throughout the country, offering you the final step in achieving your dream of culinary success.

Think about the last time you went out to eat. Chances are you opted for something out of the ordinary, something a little more exotic. That’s not surprising considering that many diners are looking for international culinary experiences. Centennial College’s International Culinary Management program option brings a global perspective to traditional culinary management by teaching students culinary techniques, sanitation practices and management strategies.

The offering takes two years to complete and during the time students are in the program, they are based at Progress Campus. This location is home to cutting edge culinary and baking labs, which enhance learning by allowing for hands-on application of theory. Additionally, as students through exposure to the unique relationship between cuisine culture, and religion become comfortable with managing diversity in the workplace, they have the opportunity to complete a field placement.

Here is a closer look at some of the courses that put students on the pathway that allows them to achieve success by addressing the need for cooks and chefs with a diversified portfolio of international cuisines (as identified by Ontario Job Futures).

Cuisine and Culture (Theory): Students learn how food shapes societies and cultural practices by covering the actual preparation, consumption, and food customs from different parts of the world. As a hands-on component, students complete a research project on a specific cuisine and culture.

Principles of Food, Beverage & Labour Cost Controls: The role of the restaurant or food and beverage outlet manager is to manage operations, the expectations of customers and the employees. This course teaches students management practices such as: predetermining food, beverage and labour costs; application of the control process to the primary phases of restaurant operations (purchasing, receiving, storing, issuing and production); and menu analysis and engineering. It also explores the factors affecting labour cost, performance standards, monitoring performance and taking corrective action.

Restaurant Practicum: Kitchen/Dining Room: Students apply skills they have learned in an operating kitchen and restaurant. To ensure they are gaining an all-around experience, students rotate to different sections of the kitchen, which also allows for understanding of the brigade system.

Sustainable Food System Practices: With society increasingly becoming aware of green practices, students learn everything from composting, recycling and energy-conservation programs to sourcing locally grown, organic ingredients.

Cuisines of Europe/Mediterranean and Middle Eastern/South Asia/ the Americas/ South-East Asia: These five courses are offered throughout the program and teach students about the actual preparation, consumption, and customs of food from each area of the world. In a lab setting, they are also introduced to methods of cooking applications, tools, utensils, common ingredients, seasonings, flavour builders and combinations.

After completing each Culinary Management course, students will have developed specialty well suited to the cruise ship industry and the all-inclusive resorts, both of which offer many types of diverse cuisines as part of the dining experience.