This program is designed to develop the knowledge and skills to begin a career path toward management in the hospitality and food service industry. Drawing on the resources of The Chef’s Academy, it integrates the industry’s preference for both food service (“the back of the house”) and hospitality (“the front of the house”) skills. The program includes a strong management component which encompasses problem-solving, forecasting, strategic-planning, team building, and human resource management.



Students complete a 10-week internship midway through their program and an 8-week externship at the conclusion of their program covering both front and back of the house operations. These strategically placed experiences, combined with a balance of industry specific operational courses, the management component, and career relevant general studies, empowers students to realize their full potential and professional goals in the hospitality food service industry.