Culinary Management

Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our professional-grade kitchens, on-campus restaurant and student-run retail bakery outlet.

Students develop skills while working alongside our faculty, who are all members of the American Culinary Federation. They also take part in internships with professionals, providing students with paid employment opportunities that support their career goals.

What you will learn:

  • Advanced culinary techniques
  • Emerging trends in nutrition, sanitation and food service operations
  • Aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
  • Marketing, sales and customer service
  • Research and development
  • Strategic planning and financial management
  • Planning and operations
  • Leadership

Graduates typically enter the workforce as chefs de cuisine, sous chefs or private chefs, equipped with the knowledge and skills to rapidly advance in their careers.


Our Partners

Key Facts
  • B.P.S. degree.
  • 123 credit hours (minimum) required.
    • 31+ credits must be in the liberal arts and sciences.
    • 45+ credits must be in 300/400 level courses.
  • 800 hours of industry work experience is required.
    • 200 hours (minimum) required at each internship site.
    • This is not credit-bearing and there is no tuition fee.
Career Options
  • Executive chef
  • Sous chef
  • Chef de cuisine
  • Private chef
  • Corporate chef
  • Caterer
  • Restaurant menu designer
Courses & Objectives

At the end of the program students will be able to:

  • Develop, plan, set standards
  • Understanding the human dimension, empathy
  • Strategic Planning (Develop, management, assessment)

Sample courses:

  • Professional Cooking Fundamentals
  • Dining Room and Kitchen Operations
  • Foundation of Baking
  • International Cuisine
  • Food Service Sanitation
  • Contemporary Cuisine
  • Garde Manger & Charcuterie
  • Nutrition Food Science
  • Principles of Marketing
  • Financial Accounting
  • American Gastronomy
  • Advanced Patisserie
  • The Service Economy
  • Hospitality Futures
  • Culinary Futures/Food Techniques
  • Finance
  • Facilities Planning & Environmental Management
  • Cultural Enology

More program information and a full course list can be found in the College Catalog. For program planning sheets, click here.


The night of my capstone dinner was exciting and surreal. As I stood in my fully decorated dining room, just before the doors opened for service, I had tears in my eyes. I felt extremely proud to see all my hard work from the past four years come together. »