The Culinary Arts/Management field is about the
preparation, cooking, and presentation of food and the management of the whole process. The “art” is in creating edible dishes that are both pleasing to the eye while also being pleasing to the taste buds.
Culinary management teaches you to be proficient in restaurant or kitchen management. It teaches you to address food safety needs, menu design of restaurants, supply chain, and other management related to the commercial kitchen. But culinary art only deals with cooking food by combining flavors and presenting it creatively.In conclusion, culinary art is an area that involves the arts of
food preparation, cooking, and presentation of food while culinary management is an area that prepares students to work on the practical and technical sides of working in a commercial kitchen.
Unlike culinary arts programs, which focus mostly on the cooking aspect of the restaurant industry, culinary management goes beyond food preparation to include restaurant management, human resources issues, safety in the kitchen, menu development, and front-of-the-house issues.
Culinary management is
a course that prepares you to manage the business and practical aspects of a restaurant, casino, cruise, resort, or hotel. A career in this field goes one step ahead of culinary arts as it involves managing the kitchen and human resources, infrastructure, customers, venues, and facilities of the hotel or restaurant.
