Portland is a leader in the ‘green’ movement and The Art Institute of Portland is proud to be the first institution nationwide offering a bachelor’s degree program in Culinary Management with a focus on sustainability. Food-consciousness is at an all-time high and interest in this field continues to grow – some trajectories in the field include local production, authentic experiences, global influences and awareness, health consciousness and incorporating sound design principles into culinary creations. Above all, culinary students are motivated by the ‘joy of cooking,’ not just the appreciation of the final product.
The Bachelor of Science in Culinary Management prepares graduates for food servicerelated management and supervisory trainee positions as well as other functions in the culinary and food service fields. The program provides an opportunity for students to become competent in the identified priorities of the foodservice industry, communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations. These skills prepare graduates for entry-level positions, including such job functions as assistant front-of-the-house manager, assistant kitchen manager, management trainee, assistant department manager, restaurant chef and sous chef. Furthermore, the program is designed to introduce students to the great depth and breadth of related opportunities in such fields as culinary entrepreneurship, media and communications, and research and development.