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Culinary Management Training Includes Real-World Experience

Get on the right track to your culinary future! Join us in our Le Cordon Bleu Culinary Management Program. This restaurant management training is designed to combine the knowledge of food service operations and preparations with the essential managerial skills necessary to cultivate and operate a successful dining establishment. You can learn to combine international culinary techniques with practical applications. You will also have the opportunity to examine the theoretical foundation and technical skills you need in this competitive industry. Plus, our experienced chef-instructors teach effective management techniques that can be used in a variety of professional settings.

Just a few of the concepts discussed in the program are:
•Buffet Catering
•Supervision and Management
•International Cuisine
•Economic Theory

Prior to graduation from our restaurant management training, students participate in a 13-week externship program where they can gain the real-world experience and vital culinary skills needed to succeed in this growing industry. Graduates of the Associate of Occupational Studies degree in Le Cordon Bleu Culinary Arts or Le Cordon Bleu Hospitality & Restaurant Management who wish to advance their knowledge further should consider our Bachelor's Degree Program.

Culinary management is a great culinary career option for many. CULINARY MANAGEMENT involves one part CULINARY TRAINING with one part of management to create a wonderful recipe for exciting and rewarding career opportunities. You can combine elements of food preparation with management tasks like inventory, scheduling and payroll to create an exciting niche for yourself in the culinary industry as a culinary manager.

Culinary management students will get a solid fundamental training in food skills, mainly focused on bulk food preparation and the skills needed to host buffets and catering services. Culinary management training at our school will give you a solid understanding and foundation in business management as it applies to the food industry.