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"The culinary profession is cooking as a profession, i.e. chefs, restaurant management, dietitians, nutritionists, etc. The original pronunciation was "Culinary". As the English language progresses, the accepted pronunciation of the word is "Culinary". The word culinary derives from the Latin word culinary, meaning kitchen. It is commonly used as reference to things related to cooking or the culinary profession.

Many people make their living cooking for others. The occupational outlook.. for chefs, restaurant managers, dietitians, and nutritionists is fairly good, with "as fast as the average" growth. Some college is often required for success in this field. There are trade schools, universities, and professional organizations that support this profession." From: Wikipedia

Culinary Management

To the average restaurant-goer, the dining experience is a fairly seamless process. You sit down, order your food, wait for you food, eat, pay, and then leave. But so much has to happen behind the scenes in order for you to enjoy that scrumptious, affordable meal that you call dinner. Ingredient selection, cooking, baking, intermittent health inspections, inventory regulation, stocking, decorations, personnel, menu design, cleaning, marketing, accounting, and so much more must happen if any restaurant wants to remain competitive in today’s dining industry. This is why culinary management training is so coveted by restaurant managers around the country.

If you’re someone who’s interested in growing a long and successful career in the hospitality and restaurant industries, receiving formal training and education from a culinary management programs is a very wise investment.

What One Learns in a Culinary Management Program

Usually lasting anywhere from two to four years, an associates or bachelors degree in culinary management will cover all of the above areas, plus so much more. You’ll learn not only the culinary aspects of the restaurant industry, but you will also master all of the business and hospitality intricacies of fine dining as well. Although we tend to think of restaurants as glamorous ventures, they are extremely competitive, and a good many of them go under within their first few years. This is why culinary management training is so important.

Career Outlook with a Culinary Management Degree

The bad news is that the restaurant industry is extremely competitive. The good news is that job growth will range anywhere from 9% to 17% through 2014. So with sufficient training in this field, you’ll have access to fairly stable job security. In addition, you can expect to match the median salary of $40,000 a year ($70,000 on the upper end), if you successfully complete culinary management training and begin working as a restaurant or food service manager after graduation.

From: US Department of Labor

Schools and Degree Details:

The Culinary Management online degree program at The Art Insititute Online will help you gain hands-on culinary management experience, needed to work in culinary business.

Bachelor of Science in Culinary Management degree completion program is one of the accredited online degree programs at The Art Institute Online for working culinary professionals who have an associate's degree in culinary arts.

This is a management program (no cooking courses) where you'll study business courses such as human resource management, accounting, hospitality law and ethics. Courses in marketing, customer service, communication and leadership will help you develop critical thinking and interpersonal skills.
The Bachelor of Science in Culinary management degree at The Art Institute Online has the aim to prepare students to apply the skills and managerial talents they have developed through this program such as:

• start a catering business
• work in food research and development
• work as food critic
• work as culinary instructor
• work as food inspector
• or work toward opening your own restaurant.

• Introduction to Culinary Skills
• American Regional Cuisine
• Garde Manager
• Baking and Pastry
• Classical and International Cuisine
• A la Carte Kitchen
• Art Culinaire

• Certified Master (Chef-CMC)
• Certified Master Pastry (Chef-CMPC)
• Certified Executive (Chef-CEC)
• Certified Executive Pastry (Chef-CEPC)
• Certified Culinary Educator (CCE)
• Certified Chef de Cuisine (CCC)
• Personal Certified Executive Chef (PCE)

"I was 32 when I started cooking; up until then, I just ate."

Culinary Management and degree program