It takes savvy, dedication, and long hours to reach the pinnacle of the culinary arts. Executive chefs, certified master chefs, and restaurant managers spend years learning both the culinary and business side of the dining trade. In a competitive field like this, you'll prosper from culinary arts management training or by earning your culinary arts management degree. Classes combine theory with hands-on training and restaurant experience.
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Your creativity is a big part of who you are and where you're going. To take it, and your future, as far as you want, you need an education that's focused on developing your talents and putting you on the path toward the creative career that stirs your imagination.
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- Culinary Management (BS)
- Hospitality Food & Beverage Management (BS)
- Food & Beverage Management (BS)
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How to Prepare for a Career in Culinary Arts Management
A restaurant owner or manager learns the culinary industry from the ground up. If you're just starting out, a solid undergraduate degree or two-year culinary arts degree can launch your career. For those planning on managing a restaurant, caf?, institutional kitchen, banquet facility, resort, cruise ship, or family restaurant, you'll need training in human relations management, accounting, health codes and business law, alcohol and spirits, and menu planning.
Education Requirements for Culinary Arts Managers
The U.S. Bureau of Labor Statistics (BLS) reports that many national restaurant chains and food service management companies increasingly prefer recruiting job candidates who hold two- or four-year culinary arts degrees or culinary management degrees. Certified Master Chef Certifications are awarded by the American Culinary Federation. Only 100 professionals in the country hold this distinction.
Salary Range and Job Outlook for Culinary Arts Management
The BLS reports the median 2008 annual salary for food service managers was $46,320, with top wages of $76,940. The BLS predicts job prospects will grow by five percent for the 2008-2018 decade. An estimated 42 percent of all culinary managers are self-employed as owners/managers of small or independent restaurants.