Program offered is an Associate.

High-Level Training for the Hospitality Industry

Our Hospitality & Restaurant Management Program offers students a level of training not typically found at other institutions—strong management skills and culinary training are combined.

We prepare graduates for a wide range of opportunities. Many of our graduates open their own restaurants, or work in existing establishments as manager, Maitre d', bartender, wine steward and other positions. But opportunities are also available in hotels, restaurants, spas, casinos, cruise ships and many other fun and exciting industries.

Primary Program Objectives

• Learn theoretical and practical aspects of restaurant management, including front- and back-of-the-house operations and Le Cordon Bleu cuisine and wine.
• Develop expertise in effective hospitality and restaurant-management techniques through demonstration and practical application.
• Enrich management training with general education courses designed to boost cognitive and communication skills.
• Strong management and culinary skills needed to succeed in food service management. Prospective students should note that a high level of professional performance and appearance is expected due to the nature of the program.

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

Campus Offerings