students who can
run a whole business."
for the ability to
relation to sales
and cost control,
of the front of
As chairperson of City College of San
Francisco’s Department of Culinary Arts and
Hospitality Studies, Tannis Reinhertz runs
a program that offers an associate degree in
foodservice management and culinary arts
management. The department also offers a
degree in hotel management. Reinhertz, a
graduate of the department, also has a bachelor’s
in management and a master’s in adult education.
With more than 20 years in various positions in the restaurant industry, she now
offers potential and upcoming chefs the tools to advance. “We do get working chefs
who come in because of courses such as beverage management, wine and catering
management. These have a front-of-the-house focus,” she says. “Cooks coming into
our program leave with more confidence to be chefs. The program acts as a mentor.”
City College of San Francisco, Monroe Community College and Rochester
Institute of Technology are just a few of the many schools with culinary programs
offering courses of study that provide the skills cooks and chefs want and employers
Recruiters who go to Johnson & Wales University in Providence, Rhode Island,
often are looking for students with management skills. “Especially corporate
recruiters want students who can run a whole business,” says Paul McVety, dean of
the College of Hospitality Management.
“Employers look for the ability to communicate,
understand numbers in relation to sales and cost
control, and knowledge of the front of the house,”
says Susan Marshall, interim dean of the College of
Culinary Arts at Johnson & Wales.
To provide students with the skills they need,
Johnson & Wales offers a bachelor’s degree in culinary
arts and foodservice management. To earn that degree,
students spend two years taking courses offered by
the College of Culinary Arts and another two years
studying in the College of Hospitality Management.
While most of the participants in the program
are traditional college-age students, others include
those who have already earned an associate degree in
culinary arts at Johnson & Wales and are coming back for the management segment.
The program also serves “students who have come to the College of Culinary Arts
wanting to be great chefs, but after taking the labs, they decide they don’t want to be
behind the line,” Marshall notes. Those students go through the management program
and may go into sales and marketing for food, liquor and equipment vendors. Those who
want an even greater concentration of management and business skills can go on to earn a
master’s of business administration with a hospitality concentration.
Will Gilson has an associate degree and a bachelor’s degree from Johnson & Wales.
He began his restaurant career as a teenager and went on to work in several cooking jobs.
At one point, a chef he was working for told him he could do all right working for various
chefs, but if he wanted to run a business, he would have to go to Johnson & Wales and get