Bachelor’s degree program students have the opportunity to integrate classical culinary techniques, entrepreneurial business skills, and general education in a curriculum designed to foster their culinary leadership ability. They can build fundamental cooking skills and progress to advanced food techniques, garnishing, and presentation. Students have the opportunity to develop abilities in marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, global operations, and customer service. They explore factors affecting the food service industry in a global marketplace and develop proficiency in industry technology through advanced training.
The Bachelor of Science degree program in Culinary Management at The Art Institute of San Antonio prepares students to seek an entry-level management career in the culinary arts. The program graduates students who have the foundation to become entry-level industry professionals and to make valuable contributions to the organizations that employ them.
ENTRY-LEVEL CAREER OPPORTUNITIES
Graduates of the Culinary Management program may seek entry-level careers as management trainees, kitchen managers, assistant pastry chefs, banquet chefs, sous chefs, purchasing managers, unit-level restaurant managers, or banquet and catering managers.