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Culinary Management

Food & Beverage Management Bachelor of Arts

The Art Institute of Colorado can help you prepare for it.

Program Overview

The Food & Beverage Management program is for students who are passionate about the service industry and desire a modern, professional role in that industry. You’ll study the ins and outs of managing the food and beverage component of a business. Your course load will provide a focused education including classes on inventory control, vinification, service etiquette, and legal issues. Graduates are prepared to seek entry-level job opportunities including food and beverage buyer, wine or coffee bar manager, and catering manager.
Food & Beverage Management

Program Description

In the past half-century, the food and beverage industry has blossomed from a collection of small, independently-owned businesses to a trillion-dollar powerhouse led by huge international corporations. Graduates with a Bachelor of Arts in Food & Beverage Management can enter restaurant, club or foodservice management in entry-level positions as trainee or assistant managers by acquiring instruction in supervisory management, hospitality accounting and law, food preparation and management, nutrition, and beverage control.

Food & Beverage Management requires a combination of both technical and conceptual
skills including:
• Demonstrating a solid foundation of culinary skills
• Acquiring theoretical and practical expertise in alcoholic and non-alcoholic beverages
• Ability to effectively manage people and supervise others
• Proficiency of basic foodservice managerial skills

The Food & Beverage Management program at The International Culinary School at The Art Institute of Colorado is designed to develop professionals to understand and acquire the skills and competencies necessary to successfully manage food and beverage operations. Graduates will be prepared to seek entry-level management positions.

The program offers a variety of classes for students to acquire comprehensive knowledge in culinary arts, beverage, and hospitality management. Course instruction includes hands-on laboratory experience and interaction with the food and beverage industry, as well as traditional classroom lectures and demonstrations.

Students are introduced to the fundamentals of culinary techniques, concepts, and theories, which create a foundation of knowledge to build upon. Along with foundation-level skills, students have the opportunity to develop competencies in Latin, American Regional, and Asian cuisines, as well as Food & Beverage Operations Management.

Students have the opportunity to build upon the foundational and technical skills with management, marketing, and operations classes, as well as exploring wines. Students move beyond the basics and into advanced learning of food and beverage management. Students can refine their skills and knowledge acquired throughout the program, culminating with their senior project. Emphasis is also placed on advanced courses in entrepreneurship, management, finances, and legalities.
Food & Beverage Management

Gainful Employment Information for this program

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