If you can stand the heat, get in the kitchen.

This program prepares graduates for positions as general food service managers, restaurant and dining room managers, large-volume kitchen managers, banquet and catering directors, catering and event directors/coordinators, food service owners/operators, and potential culinary/food and beverage educators. Skilled graduates will be employed by commercial and private restaurants, hotels, hospitals, deli and catering operations, schools, and in corporate food settings.

Food and beverage managers are responsible for the total management of a food service operation. Typical duties include staff selection and training, menu planning, purchasing and inventory control, coordination of marketing activities, dining room management, and the overall management of a food service operation. Instruction is provided through a combination of classroom, hands-on laboratory, and cooperative education experience.

Featured Alumni

The skillset I got at CIM as compared to other people I  have met , I would say I was ready for every job I have gotten since then and I was ready for Hell’s Kitchen. It really teaches you to be a hard worker.

- Kim Ryan, Chef & CIM Graduate Former Hell’s Kitchen Winner
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