Students enrolled in bachelor’s degree programs in culinary arts management will be prepared for supervisory positions in the food service industry. Graduates will be trained to work as managers in kitchens, dining rooms, and catering and events; they can run their own restaurants as well.
Bachelor of Science (B.S.) Degree Programs in Culinary Arts Management
Universities, community colleges, culinary schools, and vocational schools offer a bachelor’s degree program in culinary arts management that is usually of a three- or four-year tenure. The program is usually offered as a Bachelor of Professional Studies (B.P.S.), Bachelor of Business Administration (B.B.A.), or Bachelor of Science (B.S.) degree.
Some programs accept freshmen students, while other schools may require incoming students to hold an associate’s degree in culinary arts. Students may also be required to have food service experience when they seek admission to some programs, such as ones offered at private culinary schools. Coursework includes management courses as well as general culinary skills. Some schools may also require an internship at a restaurant.
Some basic baking and cooking topics may typically be included in the coursework; however, finance and business classes related to food service management may also be taken by some students. Core coursework may also include these topic areas:
•Restaurant service styles
Those who successfully complete a bachelor’s degree program in culinary arts management may seek managerial positions within the food service establishment, such as a restaurant, among others. They may seek job titles such as:
Job and Wage Outlook
A negative job growth rate of 5% has been predicted for head chefs over the 2012 – 2022 decade (U.S. Bureau of Labor Statistics). Over the same period, food service managers are expected to witness a 2% job growth rate. In May 2012, food service managers earned an average annual wage of $47,960, while chefs and head cooks banked $42,480.
Professional Credentials and Continuing Education
The American Culinary Federation offers continuing education coursework, and food service managers may stay abreast of the skills needed in the field by pursuing these programs. Managers would benefit from enrolling in some of the programs, such as ones that focus on food safety procedures. Many universities also offer master’s degree programs in hospitality management.
The Food-service Management Professional credential is offered by the National Restaurant Association Education Program via its ManageFirst Program. To earn this credential, an interested individual would be required to pass a 175-question exam and obtain certification as a food protection manager, in addition to two years of food service experience.