Last updated on 2025-07-14
Program Overview
The Culinary Arts Management program is designed for aspiring chefs and food enthusiasts who view food as an art form. This program emphasizes the intricate balance of food preparation, presentation, and management. Students will acquire advanced skills in food preparation, banquet-style presentation, and menu analysis and design. Additionally, the program covers essential knowledge in financial management and human resources, preparing graduates for leadership roles in the culinary industry. With a growing demand for skilled managers in restaurants and catering services, this program offers a pathway to an exciting career in a trend-setting field.
Program Structure
The Culinary Arts Management program is structured to be completed within two academic years of full-time study. The program is delivered in a blended format, combining both in-person and online learning experiences. Key features of the program include:
- Hands-on training in culinary skills and techniques.
- Focus on menu design and culinary controls.
- Opportunities for practical experience through co-op placements or internships.
- Development of business and management skills relevant to the culinary industry.
Students will engage in various areas of study, including hospitality health and safety, baking and pastry, culinary skills, and restaurant operations. This comprehensive approach ensures that graduates are well-prepared for the dynamic culinary landscape.
Featured Experiences
- Hands-on culinary training in a professional kitchen environment.
- Opportunities to participate in co-op placements, providing real-world experience.
- Field experiences that enhance learning through practical application.
- Joint partner programs that may offer additional certifications and training.
- Access to industry-standard equipment and facilities.
Career Options
Graduates of the Culinary Arts Management program can pursue a variety of exciting career paths in the culinary field, including:
- Executive Chef: Responsible for overseeing kitchen operations, menu creation, and staff management in high-end restaurants.
- Catering Chef: Specializes in preparing and presenting food for events, ensuring high-quality service and customer satisfaction.
- Food and Beverage Manager: Manages all aspects of food and beverage service in restaurants, hotels, or catering companies.
- Restaurant Manager: Oversees daily operations of a restaurant, including staff management, customer service, and financial performance.
- Entrepreneur: Launches and manages their own culinary business, such as a restaurant, catering service, or food truck.
DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.
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