Culinary & Restaurant Management
The objective of this culinary and restaurant management program in St. Louis is to prepare the student for entry level employment in the field of restaurant management. Graduates of this culinary restaurant management program in St. Louis will have a working knowledge of cooking and business management, food safety concerns, marketing and customer service, legalities, guidance in leadership, marketing strategies, and beverage management to culminate in a capstone course. To become a Manager in the culinary and restaurant field you must have proper training, preparation, and a foundation in such management skills. L'École Culinaire’s Culinary & Restaurant Management Associate of Occupational Studies Degree program will provide instruction that will prepare you for entry level employment in the field of culinary management. When you graduate from this program you will have a working knowledge of the duties of a line cook, short order cook and a kitchen assistant, as well as management and administration of the business, marketing and human resource management.