Lincoln College of New England has three Connecticut campuses in Southington, Suffield and Hartford. This college offers an Associate of Science (AS) degree in Culinary Arts Management. Students learn how to prepare and present recipes common to menus across the country. In addition, they learn problem-solving and team cooperation skills, and to demonstrate ethical business practices and professional work habits. Business aspects of the program introduce students to structuring basic hospitality business plans, including such areas as menu engineering, labor scheduling and financial statements. Two internships are part of the Culinary Management program.
Located in Denver, Colorado, this college is part of The Art Institutes with more than 40 locations across the United States. Students are able to obtain a Bachelor of Arts in Culinary Management. The program begins with basic and intermediate courses offered in the Diploma and Culinary Arts programs. Students then study business aspects such as human resources management, beverage and menu management, and marketing. Not only is there extensive hands-on training from accomplished chefs, but students have the opportunity to work in Assignments, a student-operated public restaurant. At the end of the course, students will also receive assistance with career planning and job search. The program is 13 quarters in length, and 192 total credit hours are required.
Located in downtown Toronto, Ontario, Canada, Liaison College offers a Diploma in Culinary Management. The program prepares students to be leaders in the food service industry. Students learn principles of leadership, management, purchasing, costing and human resources. This program includes the curriculum of the Personal Chef program, while offering extensive hands-on experience. The college primarily teaches students French methods of food preparation. The Culinary Management program has a duration of 680 hours over 34 weeks.
Oregon Culinary Institute is located in Portland, Oregon. The goal of the college is to offer students education based on "learning by doing." Students can obtain an AS degree in Culinary Management, which prepares them for a management career in a variety of food-service industry settings. Core curriculum covers such topics as safety, sanitation, professional cuisine, wine studies and human resources management. The program also includes general education courses and business management studies. Students learn through lecture, demonstration and extensive practice.