Restaurant and Culinary Management: Program Overview, Universities, Careers & Salaries
Program Overview
Restaurant and Culinary Management equips students with the strategic and operational expertise needed to lead high-performance foodservice environments. This program integrates hands-on culinary knowledge with advanced business principles, preparing graduates for leadership roles in restaurants, hotels, corporate dining, and large-scale catering operations.
- Culinary Arts: Mastery of cooking techniques, ingredient selection, and food presentation to ensure consistent, high-quality menu execution.
- Restaurant and Menu Planning: Design and development of concept-driven menus, including seasonal adjustments, dietary considerations, and profitability analysis.
- Cost Control and Financial Management: Application of budgeting, pricing strategies, and financial reporting to maintain profitability across food and beverage operations.
- Purchasing and Inventory Management: Efficient procurement practices, supplier negotiation, and inventory tracking to minimize waste and ensure supply chain reliability.
- Personnel Management: Leadership strategies for recruiting, training, and supervising diverse culinary and service teams in fast-paced environments.
- Event Planning and Management: Coordination of weddings, corporate functions, and special events, including logistics, staffing, and client communication.
- Health, Safety, and Regulatory Compliance: Implementation of food safety protocols, sanitation standards, and adherence to local, state, and federal health regulations.
- Business Administration and Operations: Core principles of management, operations planning, and strategic decision-making in hospitality and foodservice contexts.
- Executive Chef Functions: Advanced leadership responsibilities including team oversight, kitchen design, and integration of culinary innovation with operational goals.
- Logistics and Facility Management: Oversight of kitchen layout, equipment maintenance, workflow optimization, and supply chain coordination.
- Insurance and Risk Management: Understanding of liability coverage, risk assessment, and legal frameworks relevant to foodservice enterprises.
Restaurant and Culinary Management Graduate Trends (2010-2024)
Restaurant and Culinary Management Career Pathways & Salary Outlook
The following table presents salary data for occupations typically aligned with Restaurant and Culinary Management degrees, including Food Service Managers, Chefs and Head Cooks and Cooks, Private Household. These career paths represent common employment outcomes but are not guaranteed for all graduates. Salary ranges vary by location, employer, experience level, and specific role requirements. Nationally, these occupations employ approximately 1,614,910 professionals.
National Average Salaries
| Occupation | Median Salary | Salary Range | Total Employment | Hourly Rate |
|---|---|---|---|---|
| Food Service Managers 11-9051 | $65,310 | $42,380 - $105,420 | 244,230 | $31.40 |
| Chefs and Head Cooks 35-1011 | $60,990 | $36,000 - $96,030 | 182,320 | $29.32 |
| Cooks, Private Household 35-2013 | $44,530 | $38,240 - $92,480 | 900 | $21.41 |
| First-Line Supervisors of Food Preparation and Serving Workers 35-1012 | $42,010 | $29,340 - $63,420 | 1,187,460 | $20.20 |
Salary Comparison
Restaurant and Culinary Management Salary Map by State
Geographic location significantly impacts earning potential for these careers. Average salaries range from $43,550 in Mississippi to $71,133 in Hawaii—a 63% difference. The highest-paying states include Hawaii, Washington, and Rhode Island. Nationwide, these occupations employ over 1,614,910 professionals across all states. Explore the interactive map below to compare regional compensation and identify optimal markets for your career goals.
Average Salary Range:
Top Universities for Restaurant and Culinary Management by Graduate Enrollment
Below are the top 100 institutions offering Restaurant and Culinary Management programs for the 2023-2024 academic year (the most recent data reported as of 2025), ranked by the number of graduates. The highest graduate enrollment in Restaurant and Culinary Management is found at Valencia College (93 graduates), Miami Dade College (MDC) (85 graduates), Anne Arundel Community College (AACC) (61 graduates), Institute of Culinary Education (ICE) (54 graduates), and Auguste Escoffier School of Culinary Arts, Boulder (50 graduates). Combined, these colleges produced 1,333 graduates across all degree levels. Program availability varies by award level, including Associate, Bachelor's, Master's, and Doctoral degrees at participating universities and schools.
Frequently Asked Questions
Find answers to the most common questions about Restaurant and Culinary Management programs
How much can I earn with a Restaurant and Culinary Management degree?
Salaries for Restaurant and Culinary Management graduates vary by role and location. Food Service Managers earn a median of $65,310 annually, while Chefs and Head Cooks earn around $60,990. Geographic location significantly impacts earnings—professionals in Hawaii average $71,133 compared to $43,550 in Mississippi. Approximately 1,614,910 professionals work in related occupations nationwide.
Salary data from U.S. Bureau of Labor Statistics OEWS program, May 2024. Earnings vary by experience, employer, and market conditions.
Which universities have the largest Restaurant and Culinary Management programs?
Currently 110 accredited institutions offer Restaurant and Culinary Management degrees across the U.S. Programs with the highest enrollment include Valencia College (93 graduates), Miami Dade College (MDC) (85 graduates), and Anne Arundel Community College (AACC) (61 graduates).
Program size doesn't necessarily indicate quality—consider factors like faculty expertise, production opportunities, location, and available degree levels when choosing a school.
Data based on IPEDS program completions for 2023-2024 academic year. Numbers reflect programs where students graduated.
Is enrollment in Restaurant and Culinary Management growing or declining?
Graduate numbers have decreased over the past decade, rising from 1,748 in 2010 to a peak of 1,677 in 2020, before declining slightly to 1,343 in 2023-24. This represents a 23% decrease overall from 2010.
The field remains specialized with consistent demand, though opportunities are most concentrated in major metropolitan areas with active arts scenes like New York, California, and Illinois.
Graduate enrollment data from IPEDS, 2010-2024 academic years. Trends reflect reported completions at participating institutions.
What career paths are available with a Restaurant and Culinary Management degree?
This degree prepares you for roles such as Food Service Managers, Chefs and Head Cooks, and Cooks, Private Household. Related occupations employ approximately 1,614,910 professionals nationwide.
Skills in project management, creative leadership, and collaboration also transfer to event planning, arts administration, marketing, and corporate training roles. Many professionals work freelance or on a project basis across theatre, film, and live events.
Career pathways mapped using CIP-SOC crosswalk from the National Center for Education Statistics. Employment data from BLS OEWS May 2024.
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