A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
| A major in Restaurant, Culinary, and Catering Management/Manager is highly relevant for the following careers. National averages for wages in each career is provided. |
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Top 11
U.S.
Colleges with the
highest percentage
of
Restaurant, Culinary, and Catering Management/Manager among the 2006-2007
graduating class.
| | Lincoln College of Technology
West Palm Beach, FL | 17
(100.0%) |  |  | |
|
| | Scottsdale Culinary Institute
Scottsdale, AZ | 5
(20.8%) | | - | |
|
| | Newbury College-Brookline
Brookline, MA | 15
(10.0%) | |  | |
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| | The Art Institute of Colorado
Denver, CO | 20
(9.1%) |  | | |
|
| | The Art Institute of California-Los Angeles
Santa Monica, CA | 25
(8.9%) |  | | |
|
| | The Art Institutes International Minnesota
Minneapolis, MN | 12
(6.6%) | | | |
|
| | The Art Institute of California-San Diego
San Diego, CA | 17
(5.1%) | | | |
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| | The Art Institute of Pittsburgh
Pittsburgh, PA | 26
(4.8%) | | | |
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| | The Illinois Institute of Art-Chicago
Chicago, IL | 9
(2.4%) | | | |
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| | The Art Institute of Las Vegas
Henderson, NV | 2
(2.0%) | | | |
If you have registered as a Student on College Toolkit, the tuition is in-state, if applicable. Otherwise, tuition values are for out-of-state students.
Degrees awarded represents the number of bachelor's degrees awarded among the 2006-2007 graduating class.