Bachelor of Applied Science

Culinary Management

Overview

The concentration in Culinary Management provides culinary students and those already working in the industry with the strong business background needed to excel in the workforce. Students will develop an understanding of the management, marketing, ethical and legal aspects of running a food service operation. They will also learn valuable communication and leadership skills that are essential for higher-level management positions. Traditionally, many restaurant managers build their careers on experience, not education, making a degree a highly valuable asset.

The curriculum is designed to supplement Kapi‘olani Community College’s (KCC’s) award-winning culinary arts program, an associate’s program where students learn the technical skills of the trade. The Culinary Institute of the Pacific at Diamond Head is home to students seeking the third-year Advanced Professional Certificate in Culinary Management Arts, which articulates into the Bachelor of Applied Science at UH West O‘ahu. Courses at UH West O‘ahu are delivered through in-class and distance learning instruction. KCC offers in-class courses in a world-class learning environment that includes 10 modern kitchens, a 100-seat culinary demonstration auditorium for demonstrations and broadcasting/remote learning as well as baking and patisserie laboratories, and banquet rooms.

Learning Outcomes

Upon successful completion of the concentration in Culinary Management, students will be able to:

  • Evaluate current relevant issues in the foodservice industry of Hawai‘i that may include sustainability, environmental, political, and/or cultural topics.
  • Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
  • Evaluate organizational development, human resources, laws and legal codes that have been established within the local, state and federal government with specific application to food and beverage industry.
  • Explain the process of determining customer needs in marketing to a global market, from concept and product development, pricing strategies, advertising and promotion, and methods of distribution of foodservice goods and services.
  • Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.
  • Value the impact and challenges of managing alcoholic beverage sales and service in food service operations.

Careers and Earning Potential

Culinary Management graduates pursue culinary-related careers in a growing industry. During the next ten years, the travel, tourism and food industries will create tens of thousands of new jobs. Career opportunities include working as restaurant managers, food service managers, banquet managers, catering managers, food and beverage directors, and more. Culinary managers are responsible for cost control, sanitation, safety, cost-effective menu development, kitchen operations, and training line cooks to produce food quickly with excellent plate presentation. The average salary for food service managers is $45,600 a year. Restaurant directors may earn between $67,000 and $96,000 a year.

For more information on careers and earning potential, visit the Hawaiʻi Industry Sectors website.

Faculty Contact

Dr. Stefanie Wilson
Professor
(808) 689-2334
sdwilson@hawaii.edu

Program Sheets