Open the door to a career in food and beverage management with an associate degree.
Positions in food service management are challenging, satisfying, and in high demand. The Culinary Institute of Michigan’s food and beverage management program will prepare you for a successful career in the dining and hospitality industry, overseeing operations at restaurants, bars, resorts, and more.
- Learn what it takes to successfully manage a restaurant or other food service operation.
- Train in state-of-the-art facilities that are equipped with the same tools professionals work with on the job.
- Get hands-on instruction from experienced culinary professionals in small classes that allow you the attention you deserve.
Why study food and beverage management?
After completing this program, you’ll be ready for a variety of entry-level positions such as assistant manager, assistant chef, catering and event salesperson, or assistant dining room manager. With food and beverage managers in such high demand, this associate degree can easily create many opportunities for you to advance in your management career.
Median salary for food service managers
Estimated employment increase by 2022
Median salary for food and beverage directors
CIM’s food and beverage management degree program is a two-year program consisting of 61 credit hours (49 hours of major courses and 12 hours of general education requirements). Our curriculum includes convention banquet sales and service, beer styles and service, and restaurant operations.View Full Curriculum
Convention Banquet Sales and Service
Beer Styles and Service
Students must complete Restaurant Operations (FBM 2810) with a grade of C or better to graduate. The Food and Beverage Management program also includes mandatory TIPS and ServSafe certifications, as well as a 200-hour supervised work experience requirement.
CIM is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Our institution is one of the only four in the U.S. to earn the “Recognition of Quality Culinary Education” designation from the World Association of Chefs Societies.
This program is offered in-person on our campuses in Muskegon and Port Huron. In Michigan, our students come from Ann Arbor, Auburn Hills, Cadillac, Dearborn, Detroit, Flint, Grand Rapids, Jackson, Lansing, Kalamazoo, Muskegon, Owosso, Traverse City, and many other locations. Beyond Michigan, our online graduates hail from Ohio, Indiana, Illinois, and other states.
On Campus AvailableView campus locations
Unavailable on Baker Online
Core courses for this degree program are not offered through Baker Online.
For those interested, a selection of general education and prerequisite courses are available through Baker Online each semester.Baker Online
Unavailable on Online Live
Core courses for this degree program are not offered through Online Live.
For those interested, a selection of general education and prerequisite courses are available through Online Live each semester.Online Live