Program offered is a Bachelor.

Get an Edge with the Right Managerial Skills

Le Cordon Bleu College of Culinary Arts offers a Bachelor of Arts in Le Cordon Bleu Culinary Management completion program, also known as a 2 + 2 program, which is an extensive program. The program is designed to provide key managerial skills necessary for today’s diverse culinary management industry.

Primary Program Objectives

• Develop the knowledge base necessary to oversee execution of organizational functions, including purchasing and inventory controls, food and wine operations, front-of-the-house operations, and basic principles of management.
• Apply management theory and leadership principles.
• Learn to use statistical analysis to aid in management decisions.
• Understand team dynamics and the role teams play in today’s workforce.
• Gain an entrepreneurial view toward addressing current issues in the field of hospitality management.
• Develop leadership, interpersonal, and communication skills in managing human resources in diverse hospitality organizations.
• Complete work-based projects that incorporate leadership, teamwork, and communication skill sets in the compilation of a management portfolio.
• Identify and apply sound financial management principles.
• Generate and apply principles or theories of hospitality business management while being able to execute customer service techniques.
• Develop an understanding of change and contemporary issues that need to be implemented and/or managed.
• Acquire an appreciation for the history, evolution, and international diversity of the hospitality industry.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Campus Offerings