How to Be the Boss with a Restaurant Management Degree

If your culinary career goals reach beyond the role of chef, consider a restaurant management degree. The chef is in charge of the whole kitchen and all the people who work there. However, with a restaurant management degree, you will be in charge of the entire establishment--including the chef.

Preparing Students for Every Culinary Career

The scope of culinary careers is enormous. It culinary world includes every aspect of the food services profession, including the buyer who chooses the best meat, fish, and produce; the sous chef who chops the vegetables; the sauce chef; the head chef; the executive chef; and everyone all the way up to the restaurant manager.

Culinary colleges offer courses that prepare people for the entire range of culinary careers. And since many of the culinary career disciplines taught at these culinary colleges overlap, or at least support each other, you'll be prepared for a range of culinary jobs.

Earning a Restaurant Management Degree

In many ways, the restaurant management degree program encompasses all the other aspects of a culinary career. You'll learn about food preparation, food safety, health and nutrition, food purchasing, and menu planning. These are the basic topics that almost all culinary students, regardless of their specialty, study.

In addition, a restaurant management degree program includes courses on the business aspects of the hospitality industry. You will learn about budgets, inventory control, personnel management, and the laws governing the restaurant business. You'll also become familiar with the whole hospitality industry spectrum, such as hotel operations, institutional food needs, cruise ship kitchen requirements, and much more.

The head chef may be the captain of the small ship called the "kitchen," but the restaurant manager is the admiral who is in charge of a whole fleet of ships.