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Culinary Management Bachelor’s Degree Program - Online

Bachelor Degree - Culinary Management

The Le Cordon Bleu Bachelor’s Degree in Culinary Management is an extensive, 100% online completion program designed to help you develop key managerial skills necessary to enter and work towards advancing in today’s diverse culinary management industry.

The competency-based training covers an array of culinary and management proficiencies and can expose you to a cross-cultural spirit and international culinary techniques through multimedia presentations, discussion forums and chat sessions. Throughout the program, you will have the opportunity to demonstrate your knowledge and get feedback from your instructors.

What You Can Do Here

  • Apply leadership theory and management principles to further your supervisory and management abilities
  • Build on your knowledge of facility and event management
  • Delve into food history and cultural influences, and complete a gastronomy research project
  • Expand your proficiencies in sales and marketing management
  • Understand hospitality, strategic management and research
  • Enhance your appreciation of history, evolution, and international diversity in the hospitality industry
  • Understand change and contemporary issues that need to be implemented and/or managed
  • Compile a management portfolio that includes projects that demonstrate leadership, teamwork and communication skills
  • Create and apply principles of hospitality, business management and customer service techniques
  • Adopt an entrepreneurial view toward addressing current issues in the field of hospitality management
  • Study oversight of organizational functions, including purchasing and inventory controls, food and wine operations, front-of-the-house operations, and principles of management
  • Develop leadership, interpersonal, and communication skills
  • Use statistical analysis to identify and implement sound management decisions
  • Explore the role of team dynamics in today’s workforce

Possible Careers*

  • Kitchen Manager
  • General Manager
  • Chef
  • Chef Instructor
  • Executive Chef
  • Sous Chef
  • Assistant General Manager
  • Manager-In-Training
*Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.

Student Disclosures