The culinary industry is a large industry that supports numerous jobs through out the world. In fact, the demand for jobs is continuously high in this segment and competition can get intense several times. Qualifications and experience make a difference in the jobs that students land in culinary management. From that perspective, those who possess formal education gain an edge over others who don’t have formal credentials.

A Bachelor’s degree in Culinary Management spans 3 years and differentiates you from others competing for similar jobs. It is flexible and is offered through campus and online modes. Moreover, it provides you exposure in areas like food and beverages management along side hotels and lodging industries. It covers topics such as marketing, accounting, human resources management, hospitality law, purchasing and event management.

Career outlook is bright for this industry. Job prospects are even rosier with attractive employment opportunities and lucrative salaries for those who possess formal academic qualifications coupled with practical experience. You could start of as food services or lodging manager. Other areas of opportunities are food research & development and food inspection & culinary instruction. Several professionals also choose to start off their own catering businesses or restaurants. Median annual salaries for food service managers and lodging managers stood at $39,610 and $37,660 respectively.

International Culinary Schools at The Art Institutes and Le Cordon Bleu Schools North America are famous world over for their culinary credentials. Following them are Le Cordon Bleu International and The French Culinary Institute that are equally well reputed as their peers. They offer programs in line with the times equipped with world class faculty providing and maintain highest standards of excellence at all times. The Culinary Institute of America joins the select group and is well known for setting the standard of excellence in professional culinary education.

The hallmark of a good baker or pastry chef is creativity marked by domain expertise in the field of baking and pastry arts. They can stir the taste buds through their creations and encourage appetite in all of us through their elegant and tasty work. Moreover, for those who love food and enjoy cooking even more, this profession is a natural choice. The baking and pastry arts discipline is part and parcel of the broader field of culinary arts.

There are several programs that are offered in baking and pastry arts spanning Associate’s, Bachelor’s and Master’s degrees. Diploma programs spanning 1 year to 15 months are also available. These diplomas are traditionally shorter in duration as compared to Bachelor’s degrees and offer good scope for those who want to start off early into the profession. They are available through flexible learning i.e., campus and online modes. As part of the course work, students learn preparation of various breads, cakes, cookies, fillings, confections, frozen desserts and service pastries. Diplomas focus on theoretical and practical aspects including techniques, quickness and working together. Diplomas may also include internship. Additionally, credits can be applied later to Associate degrees.

Career outlook is bright in this discipline with growth projected as faster than average of all occupations by Bureau of Labor Statistics. Students completing a diploma usually secure entry-level employment opportunities in bakeries and restaurants. The average annual salary for pastry chefs in USA was between $37,000 and $60,000 in March 2007 as per Salary.com. Executive pastry chefs can average anywhere between $55,207 and $144,804 a year.

Top institutions offering quality programs are International Culinary Schools at the Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International followed by The French Culinary Institute and The Culinary Institute of America that are equally well reputed and provide “best in class” education.

The key ingredients of a career in baking and pastry arts are creativity, love for food and cooking skills. Trained culinary artists can stir passions in clients through elegantly decorated dishes and ever-tasty creations. For all of us inclined towards food and love cooking in kitchens, a career in baking and pastry is a natural choice.

Institutions offer several certificate programs in baking and pastry arts. Certificate programs are usually of shorter duration spanning 6–9 months. These programs are tailored for students and working staff alike and provide flexible education through campus and online modes.

As part of the course work, students learn preparation of chocolate, baking artisan breads and creating imaginative pastries. Other aspects includes making of cakes, cookies, fillings, confections, frozen desserts and service pastries. Certificate programs usually include internships. Credits acquired in these programs can be applied to associate degrees. Completion of this program opens up several opportunities as bakers, pastry cooks, assistant pastry chefs, research assistants, test kitchen professionals and pastry chefs.

The Bureau of Labor Statistics has indicated that employment opportunities are bright in the culinary industry which includes baking and pastry arts. Consequently, career outlook is positive with growth projected at faster than average of all occupations. A certificate program usually secures entry-level employment opportunities in bakeries and restaurants. A pastry chef in the USA drew average annual earnings of $37,000 to $60,000 in March 2007 as per Salary.com. Executive pastry chefs earn more than that between $55,207 and $144,804 a year.

International Culinary Schools at the Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International are the top institutions offering quality programs. They are followed by The French Culinary Institute and The Culinary Institute of America that are world famous and provide “best in class” education.

Millions and millions travel to different locations across the world every year for business or leisure. Consequently, travel and tourism industry has become big business. Importantly, certain elements determine the magnetic appeal of locations in drawing crowds such as facilities, ambience, good food, hospitality, history of place, pricing, recreation and amusement. The challenge is to successfully manage these elements while drawing larger clientele and ensuring that business is profitable and sustainable.

From this perspective, certificate programs in travel and tourism management come in handy. These are short duration programs that usually span a year or less and are available either through campus mode or online channels. The latter is especially convenient to working staff since it allows them to simultaneously study and work. Moreover, these certificate programs incorporate elements of travel and tourism and business management to ensure that business is being run in a scientific and profitable manner. Additionally, they provide formal education which is now becoming necessary for seeking out employment opportunities. They may also provide internship opportunities thus creating field exposure. Course work may include topics such as travel destinations, professionalism in tourism, practices and procedures in airline industry, travel products and administration, tour operations; and automation in travel industry.

Career outlook is strongly positive for this industry despite stiff competition in some types of jobs as per US Bureau of Labor Statistics. Those possessing formal education gain over others invariably. Employment opportunities open up in travel agencies, tour companies, airlines, cruise lines, hotels and many other related companies.

Certificate programs may be offered by world class institutions like International Culinary Schools at The Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International well known for their quality of education. Equally reputed are The French Culinary Institute and The Culinary Institute of America.

Change has invariably caught up with hospitality industry and consequently, this discipline is now being run in a more structured manner befitting any business where hospitality needs to gel with profitability. It primarily covers hotels, restaurants, travel and tourism and also includes theme parks, amusement parks, casinos, resorts and cruises under its umbrella.

An MBA in Hospitality Management is ideal for students and staff who wish to work their careers up into the top echelons of management in the hospitality management industry. An MBA degree is available through campus and online modes and is especially convenient for those intending to balance study and work commitments. Interestingly, the curriculum of MBA program is mixed with elements of hospitality management and business administration. Course work may involve regular components of MBA programs such as managerial accounting and finance, business management, economics and operations management, strategic planning and implementation. The hospitality courses span food and beverage control, international travel and tourism, tourism planning and marketing, people management, hotel and restaurant accounting information systems coupled with case studies and field exposure.

Career outlook is bright for this industry with Bureau of Labor Statistics projected strong growth in this industry. There is also keen competition for jobs and those completing an MBA program stand to gain immensely. Typical employment opportunities include hospitality manager, hospitality franchisee, hospitality finance director and hospitality management consultant to name a few. Salaries are lucrative and as per US Bureau of Labor Statistics, hospitality managers earned about $38,000 annually as of 2004.

Several top institutions offer Master’s program in Business Administration focusing on Hospitality Management with International Culinary Schools at The Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International leading the group. The French Culinary Institute and The Culinary Institute of America also provide “best in class” education.

Hotels, restaurants, theme parks, amusement parks, casinos, resorts and cruises all belong to the hospitality industry. As the nature of businesses change and they become more structured, employers now expect potential employees to possess degrees in hospitality management over and above established exposure to the field.

Without doubt, students who possess formal education by way of Bachelor’s degrees have an edge over others who don’t. Moreover, employment opportunities are higher in number and they are also better equipped to work in this industry since this program not only introduces them into the nuances of hospitality management but also hones their skills. The program is particularly flexible for working staff who wish to enhance their credentials since it is available through campus and online modes. Alternatively, a combination of campus and online courses may also be offered.

It is comprehensive and stretches over 4 years with field experience included. Course work may include math, English, sciences and humanities. Additionally, it can also span information technology, food and beverage management, business administration, hotel/resort management, accounting and financial management, marketing and sales management and human resources management.

Career outlook is extremely bright in the hospitality management industry with projections emanating from Bureau of Labor Statistics that growth is expected at 17% in the coming decade. Employment opportunities begin in entry level executive management positions. Opportunities may crop up as hotel managers, conference services managers and general managers with salaries of $37,660, $39,620 and $77,420 respectively. Variables such as experience, location and employer determine earnings.

International Culinary Schools at The Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International lead the premier group of institutions offering this program followed by The French Culinary Institute and The Culinary Institute of America with established track records of excellence.

A love for food, a passion for cooking and a taste for different flavors… If these apply to you, then you should be in the Culinary Arts discipline.

You can time your entry into this field through an Associate Degree in Culinary Arts which equips you with necessary skills to run your own kitchens or prepare you for careers in food production and kitchen management. Moreover, you can advance your career through educational qualifications such as Bachelor’s Degree in Culinary Arts.

Formal education is always good since it equips you thoroughly, increases employment opportunities, enhances credentials before employers and pays higher remuneration. An Associate Degree in Culinary Arts is flexible and is also available through campus and online modes. So, if you are already working in the kitchens, then your work doesn’t get disrupted. Course content spans introduction to hospitality industry, food preparation, purchasing, sanitation, business administration, employee management, menu planning, meal presentation, wine and beverages, baking & pastry arts and of course, artistic presentation. Importantly, practical exposure is provided to inculcate real world skills in the industry.

Career outlook is positive with the industry growing overall as indicated by Bureau of Labor Statistics. Employment opportunities present themselves as executive chef, sous chef, or staff working in food production or kitchen management. Self-employment avenues in terms of managing own kitchens or restaurants are also opted for. Salaries are attractive with executive and sous chefs drawing median annual earnings of $50,401 and $37,515 respectively. Earnings also depend upon education, experience, location and employer.

Associate Degrees are offered by top institutions such as International Culinary Schools at The Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International well known for their quality of education. Equally reputed are The French Culinary Institute and The Culinary Institute of America.

If you are creative with food and cooking being your passion, then you can do something you love and get paid for it too! Think about it – is that not everybody’s dream?

Baking and Pastry Arts is part of the culinary arts discipline. It is a creative profession that involves the making of different types of bread and also includes desserts, pastries, patisserie and confections. Students in this discipline learn basic pastry and cake production, cake styling, menu planning, basic cooking, nutrition and food safety. An Associate Degree in Baking and Pastry Arts stretching over 2 years is an excellent way to enter this profession. It is a flexible degree offered through campus and online modes. The latter is convenient for those who work and allows them to study without disrupting their work commitments. Course work in this field may include making ingredients, equipment technology, design principles, pastry techniques and nutrition, to name a few. The course also provides practical exposure and some institutions may offer paid externships too.

Career prospects are strongly positive and growth is expected at 10% through 2016 as per projects of US Bureau of Labor Statistics. An Associate Degree in Baking and Pasty Arts can open up employment opportunities as bakers, pastry chefs, chocolatiers, catering managers, artisan bread bakers and event planners to name a few. Self-employment is also an option. According to BLS, median earnings for cafeteria or short-order cooks in 2007 were $21,340 and $18,630, respectively while bakers earned a median salary of $22,590 with top 10 percent earning an estimated $36,340.

Top institutions offering this program are The International Culinary Schools at The Art Institutes, Le Cordon Bleu Schools North America and Le Cordon Bleu International. Priding themselves as second to none are The French Culinary Institute and The Culinary Institute of America.