At the associate's degree level, students could develop business management skills in classroom settings as well as in kitchen laboratories. They learn to manage inventory and to take on administrative responsibilities. Food handling fundamentals and purchasing practices are explored.
Bachelor's degree programs teach various aspects of the food service industry, including meat preparation, beverage management and food sanitation. Aspiring management professionals may participate in internships or practicum experiences in kitchens or banquet rooms.
- Program Levels in Banquet Management: Associate's degree; bachelor's degree
- Prerequisites: High school diploma or GED
- Length of Study: Four years for a bachelor's
- Experiential Learning: Associate's includes a combination of classroom education, laboratory and practical experience in the field; Bachelor's usually includes an internship or practicum
Associate's Degree in Culinary Arts Management
A banquet manager is in charge of the logistical and staffing aspects of running a banquet room. An associate's degree program in culinary arts management prepares students for a managerial position in the restaurant and hospitality industry. Studies focus on increasing business management skills, from monitoring pantry inventory to handling administrative duties centered around restaurant staff and schedules.
Students learn the basics of food handling and safety, cooking, staff management and hospitality. In the course of their studies, students may take classes in:
- Food prepping
- Food purchasing
- Hospitality business management
- Business computing
- Banquet management
Bachelor's Degree in Culinary Management
Students who seek more in-depth training for a professional career in banquet management could pursue a Bachelor of Science (B.S.) in Culinary Management. Students in a program like this receive an overview of the food service industry through courses in business, food safety and hospitality. Often an internship or a practicum experience with a local business is offered as part of a baccalaureate program, offering hands-on, supervised experience in the field.
Students learn the skills necessary to effectively manage staff and operations in a kitchen, banquet room or catering business. Classes focus on how to manage and organize all aspects of such a business and can include:
- Beverage management
- Food sanitation and safety
- Baking basics
- Meats preparation
- Human nutrition
- Human resources principles
Popular Career Choices
Graduates with a B.S. in Culinary Management are prepared for an assistant management or management position in several areas of the culinary arts and hospitality industries; with experience, an employee can rise to higher-level positions with more responsibility. Some potential career choices include:
- Banquet manager
- Catering manager
- Director of food services
Employment Outlook and Salary Info
According to the U.S. Bureau of Labor Statistics (BLS), employment of food service managers was expected to increase by 2% between 2012 and 2022. While experience in the food service industry was expected to be an important factor in qualifying for management positions, applicants with an associate's degree or higher in a related discipline might have a competitive edge (www.bls.gov). The BLS reported that the national median salary of a food service manager was $48,560 in May 2014.