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Culinary Arts

Culinary Management

The restaurant and the hospitality industry requires talented managers with a passion for food and a mastery of the business issues every food operation faces. In our Bachelor of Science in Culinary Management degree program, we can prepare you to be ready to overcome the management challenges that come your way.

Enhance your Culinary Management skills

Are you a culinary professional looking to enhance your career potential? This program could be a great fit if you have:

  • Completed an accredited cooking program or
  • Completed an American Culinary Federation approved apprenticeship or
  • Currently hold an American Culinary Federation certification

In this program, you can:

  • Take business courses on human resource management, accounting, and hospitality law
  • Learn from experienced culinary practitioners while focusing on food and beverage operations, cost controls, purchasing, event management, and more
  • Develop your critical thinking and interpersonal skills by studying marketing, customer service, communication, and leadership
  • Leverage your existing culinary and industry skills to build new management skills

* Some programs are not available in all states. To find out if your program is available in your state, please contact an admissions representative prior to enrollment.

Career opportunities

As a graduate, you’ll be prepared to seek entry-level positions in culinary management, including:

  • Restaurant Manager
  • Kitchen Manager
  • Catering Event Manager

Our Career Services team can support you in preparing for and finding the career opportunity that’s right for you.

Learn More Read Gainful Employment Information

The Art Institute student portfolios

Our students, alumni, and faculty are invited to join The Art Institute Portfolio Gallery — an exclusive network — to gain broader exposure for your work, connect with fellow students and alumni, and make it easier for potential clients, recruiters, and creative enthusiasts to find your work.

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Course listing

The courses in the Bachelor’s in Culinary Management are designed to prepare you to pursue a career in your chosen field. All of our courses are built to engage and challenge you through text, video, animation, chat, and more, while also helping you learn relevant industry knowledge and skills.

View course listing

Faculty overview

The faculty members at The Art Institute of Pittsburgh - Online Division are devoted to empowering you for your future career. Their guidance and mentorship can help you to focus your creative energy and vision toward the skills that matter most in your field—and, as an online student, you’ll be in constant contact with your instructors via email, video, phone, and even chat.

Mr. Collen Engle

Mr. Engle earned a Bachelor of Science in Recreation Administration from the University of New Hampshire, followed by an MBA from Boston University. After working in the business world he decided to change career directions and received an Associate’s degree in Culinary Arts from Sullivan University. He went on to become a chef and eventually own a restaurant. He followed this experience with teaching at Sullivan University for 5 1/2 years in the Culinary Arts program before taking a position with The Art Institute of Pittsburgh – Online Division teaching in the Bachelor of Science in Hotel & Restaurant Management and the Bachelor of Science in Culinary Management programs. At the same time he achieved a Master’s degree in Human Nutrition from the University of Bridgeport. Mr. Engle is a Certified Executive Chef with the American Culinary Federation, a Certified Hospitality Educator, and a Certified Food and Beverage Executive with the American Hotel and Lodging Educational Institute.

Ms. Gaye Warren

Ms. Warren earned her MBA in Business Management from the University of Phoenix and her Bachelor of Science in Hotel and Restaurant Management from California Polytechnic University Pomona. She has over twenty-five years of hospitality management experience including serving as a Food Service Director with Marriott Corporation, the Business Manager for Ghirardelli Chocolate Retail Division, the Director of Catering for Westmont College (Compass Group), and the Director of Food Services for the Community Action Commission of Santa Barbara County. She has successfully managed multi-site operations, high volume sales, and a large, diverse staff of both managers and hourly employees.  Ms. Warren is a certified instructor for the National Restaurant Association and the American Hotel and Lodging Association. She has over fourteen years of teaching experience at both the community college and university level in Culinary, Hotel and Restaurant Management degree programs.

Chef Alisa Gaylon

Chef Alisa Gaylon, JD, CCP Alisa earned her Bachelor of Science from Northwestern University in Education and Social Policy and her law degree at DePaul University. While going to law school, and later while practicing law, she also maintained employment in various hospitality jobs in both the Front and Back of House. Later, while in private practice, she earned her Associate of Applied Science degrees in both Le Cordon Bleu Culinary Arts and Patisserie Arts at the Cooking and Hospitality Institute of Chicago. She has run her own catering and personal chef business, as well as a small 30-seat bistro-style restaurant with her husband. Alisa also works as an industry consultant for several Chicago-based food service operations. The International Association of Culinary professionals have designated her as a Certified Culinary Professional (CCP). Alisa is licensed by the State of Illinois and the Educational Foundation of the National Restaurant Association to teach both food safety and safe alcohol beverage service to industry professionals. In addition to her work in the hospitality industry, Chef Alisa has over 10 years teaching experience in higher education as both an adjunct and full-time faculty member, in both on-ground and online classrooms.

Culinary Management degree requirements

The prospective student must be a high school graduate with a minimum, cumulative, final high school CGPA of 2.0 or higher, or hold a General Education Development (GED) Certificate, or associate's degree or higher as a prerequisite for admission. Students must also complete the Culinary Management Preliminary Acceptance form.  Students must have completed or have demonstrated the equivalent to the Culinary Arts Associate’s degree program kitchen lab courses to be admitted to the Culinary Management bachelor’s degree program.

Online orientation

Before you start your first course, you’re encouraged to complete an online orientation that introduces you to different features of the online classroom and prepares you for your role as an active learner in our online classes.

Classroom demo

See the online classroom in action.

Software requirements

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  • Adobe Acrobat Reader (Version 10 or higher)
  • Microsoft Office Professional (Version 2010 or higher) or Microsoft Office University 365
  • Norton Antivirus (Version 10.2 or higher)
  • Windows Media Player (Version 12 or higher)

Minimum technology requirements

  • PC: Users should have systems with the following specifications: Intel® Pentium® 4 or AMD Athlon® 64 processor, Windows 7 with SP 1, 4 GB RAM, 20 GB available hard disk space recommended, 1366 x 768 minimum (1920x1080 recommended) with 16-bit color, 256 MB VRAM, and OpenGL 2.0-capable system.

Web browser requirements

Windows Users: The two latest releases of Microsoft Internet Explorer, Mozilla Firefox, or Google Chrome are supported.

Hardware requirements

  • Color Inkjet Printer
  • Color Flatbed Scanner
  • Digital Camera
  • Mouse

Purchase hardware and software

Visit Journey Ed, America's leading seller of hardware and software to students. Select from a wide variety of software programs and purchase all of your required software online - at a student discount.