A bachelor's degree program in culinary arts management prepares individuals for supervisory positions as catering and events managers, kitchen managers and dining room managers. This three- or four-year program is taught at vocational schools, culinary schools and universities. Students enter the program as freshmen at some schools, but other schools may require applicants to have an associate's degree in culinary arts. Some programs, such as those offered at private culinary schools, also require students to have food service experience. An internship at a restaurant may also be required.
Bachelor's in Culinary Arts Management
Bachelor's programs in culinary arts management prepare students to enhance their culinary and management skills, getting them ready for a culinary arts career. Classes in these programs typically include some basic cooking and baking topics; however students also take business and finance classes that relate to food service management. Course topics may include:
- Food safety
- Restaurant service styles
- Hospitality accounting
- Human resources
- Facilities management
Popular Career Options
Graduates of a bachelor's degree program in culinary arts management are prepared for managerial positions within a restaurant or other food service establishment. Possible job titles include:
- Executive chef
- General manager
- Assistant manager
- Purchasing buyer
- Banquet manager
Employment Outlook and Salary Information
The U.S. Bureau of Labor Statistics (BLS) reports that employment opportunities for head chefs and cooks will increase 11% from 2018-2028. Meanwhile, food service managers were expected to same growth with 11% increase during that same time period. The BLS also reported that food service managers made a median annual salary of $54,240 as of May 2018, while chefs and head cooks earned a median annual salary of $48,690 at that same time.
Food service managers may keep their training and knowledge current by taking continuing education courses offered by the American Culinary Federation. Several courses are designed for managers, including one that focuses on food safety procedures (www.acfchefs.org). Graduate degree programs in hospitality management are also available from many universities for individuals who wish to further their education.
Prospective food service managers may also wish to earn voluntary certification from the National Restaurant Association. Through its ManageFirst Program, the National Restaurant Association Education Program offers the Foodservice Management Professional credential. Earning this credential requires at least two years of food service experience, certification as a food protection manager and passing grade on a 175-question examination.
A bachelor's degree in culinary arts management teaches students the skills needed to become events and catering managers, dining room managers and kitchen managers. Three- and four-year programs are taught at culinary schools, vocational schools and universities and prepare students for supervisory roles in the industry.