Atlanta
Georgia

CULINARY
At The Art Institute of Atlanta you pick your tools. We show you how to use them.

In today?s environment, most restaurants and hospitality establishments consider strong beverage sales essential to achieving profitability. This development has resulted in a greater demand for professionals who can effectively manage beverage operations, an area that provides one of the most important sources of revenue for these companies. Beyond restaurants, non-traditional businesses such as wine bars, specialty coffee bars, niche restaurants, and specialty retail stores all require managers with specialized training in alcoholic/non alcoholic beverages.

The bachelor of science degree in food & beverage management and the associate in arts degree in wine, spirits & beverage management are designed to prepare graduates to take their place in an exciting and demanding field, where knowledgeable professionals are in demand at every level and throughout the world.

Participation in these programs for those under 21 years of age will be conducted in accord with state law regarding the possession and consumption of alcoholic beverages.

With my new skills, I can be...
Assistant banquet manager
Wine/coffee bar assistant manager
Assistant food & beverage director
Beverage consultant
Wine buyer for a food retailer/chain
Food & beverage assistant trainer
Beverage wholesaler sales representative
Winery tasting room manager

(entry-level positions)

Bachelor of Science in Food & Beverage Management
The objective of the food & beverage management program is to develop modern professionals with the skills to manage both the food and beverage component of a business and to achieve profitability. The strength of the bachelor of science program is its breadth. Students have a unique opportunity to acquire comprehensive knowledge in three areas crucial for success: the culinary arts, beverages, and management. This specialized education produces graduates who can offer a competitive advantage as part of any food and beverage operation.

Students build on a solid foundation of culinary skills, and then acquire theoretical and practical expertise in alcoholic and non-alcoholic beverages. They gain knowledge about food and wine pairings, catering, and event management, as well as in-depth product knowledge and an understanding of industry trends. Topics include service etiquette, bar operation, inventory, purchasing, and cost control. Students also learn advanced principles of general business, management, marketing, related legal and liability issues.

Graduates who demonstrate a comprehensive understanding of the challenges and opportunities present in the food and beverage arena are prepared to seek an entry-level position as restaurant or dining room manager, banquet or catering manager, wine or coffee bar general manager, food and beverage director, food and beverage purchasing director, food and beverage consultant, food and beverage buyer, or food and beverage senior trainer.