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First, some facts. Of the Restaurant, Culinary, and Catering Management graduates we've analyzed , here's how many have used (or NOT used) their degree in their career:
These are estimates based on AI analysis of 53 LinkedIn profiles (see below).
The verdict? Slightly above average. Overall, with an average relevance score of 71%, Restaurant, Culinary, and Catering Management graduates have a slightly higher likelihood (+4%) of finding work in this field compared to the average graduate across all fields:
And for comparison, here's the chart for all profiles we've looked at across all degrees.
Also, after graduating, only 18% of these graduates have pursued further education other than another Bachelor's degree (such as a Masters degree or other), compared to the average across all profiles of 35%. This suggests a Bachelors degree is enough for most Restaurant, Culinary, and Catering Management graduates, and it's normal to look for work straight after graduation.
See the details:
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Relevance score: 100% We think this person has gone into a career highly relevant to their degree.
DEGREE INFOGraduated in 2016 from New England Culinary Institute with a Bachelors Degree in Restaurant, Culinary, and Catering Management. No other secondary education since. JOB HISTORY SINCE GRADUATIONChef Manager Aramark K12 Aug 2018 - Present ABOUTNo information provided. |
The top 10 most common jobs done by the graduates we've analyzed (ranked most common to least) are:
When it comes to job opportunities for graduates with degrees in Restaurant, Culinary, and Catering Management, there are some clear trends that emerge. Most individuals tend to gravitate towards roles that directly leverage their culinary skills, management knowledge, and hospitality training. This reflects how versatile and in-demand these skills are in various sectors within the culinary field. Roles such as Executive Chef, Sous Chef, and Line Cook are very common among these graduates, showing that many choose to remain in active kitchen roles. Additionally, managerial positions such as Food Service Manager and Banquet Manager are also prevalent, highlighting a strong inclination towards leadership positions in culinary and catering operations.
Overall, a significant majority of the jobs held by these individuals are indeed relevant to their degrees. Positions like Executive Chef at Something Better Foods, Sous Chef at Aramark, and Lead Cook roles across various restaurants showcase strong connections to the culinary arts and restaurant management principles. On the other hand, some individuals found themselves in roles that were not as relevant to their studies, such as sales positions or unrelated management roles, which indicate that while culinary management degrees provide a solid foundation, not all graduates stay within the culinary field. Still, it's encouraging to see a large number of graduates applying their skills in ways that directly correspond to what they learned throughout their education, making them well-equipped to navigate the hospitality landscape effectively.
Here is a visual representation of the most common words in job titles for Restaurant, Culinary, and Catering Management graduates:
When looking at the career trajectories of graduates with degrees in Restaurant, Culinary, and Catering Management, it’s clear there’s a mix of paths that range from solid industry roles to unexpected turns into completely different fields. Right off the bat, many graduates tended to start their careers as line cooks or in other kitchen roles right after graduation. This is pretty standard in the culinary world—everyone has to start somewhere, and cooking roles offer hands-on experience that’s invaluable for building a solid foundation in the kitchen. For some, this initial foray into the culinary scene leads to roles like pastry cook or kitchen manager, which are logical next steps in climbing the career ladder.
As we look five to ten years down the line, a significant portion of these graduates have moved into more advanced positions, such as sous chefs, executive chefs, or even owners of their own catering businesses. This progression shows their commitment to the culinary arts and a drive to elevate their careers within the industry. However, not everyone seemed to have such a clear trajectory. Some graduates pivoted to job roles that strayed far from culinary management, such as marketing or even personal training, which suggests they might not have found the culinary field rewarding or interesting enough to stick with long term. Additionally, various individuals have transitioned to roles in hospitality management and food service supervision, indicating they still want to stay within the realm of food but perhaps prefer a different angle.
Overall, while many grads do find success in culinary positions relevant to their degrees, there’s also a notable number that veered off into unrelated fields, which raises questions about job satisfaction and career alignment. Those who stick with it in culinary roles often end up in commendable positions, whereas others might feel the need to explore other avenues, indicating a mixed bag of experiences. So, if you're considering this kind of degree, definitely keep your options open. The culinary world is vast, and there's much to explore—even if it sometimes diverges from the path you initially thought you'd take!
A Bachelor's degree in Restaurant, Culinary, and Catering Management is generally considered to be on the easier side compared to some other degrees, but that doesn't mean it's a walk in the park. You'll definitely have your share of hands-on cooking classes, management theory, and maybe some tough assignments on food safety and nutrition. The practical aspects, like working in a kitchen and learning recipes, can be super fun, but they also come with a lot of pressure, especially during peak hours in class kitchens. So, if you're passionate about food and hospitality, you'll probably find the degree more enjoyable than difficult, but it still requires hard work and dedication to really get the most out of it. Just be prepared to juggle both the fun stuff and the serious learning along the way!
Most commonly, in the LinkedIn profiles we've looked at, it takes people 4 years to finish a Bachelor degree in Restaurant, Culinary, and Catering Management.
Looking at these graduates, it seems like some of them are on a pretty solid career track, while others might be finding it tougher to rake in the big bucks. The one who graduated from The Culinary Institute of America in 2011 has an impressive lineup of jobs, moving up to a Research Chef position, which typically comes with a better salary. It's likely they’re doing alright financially. Similarly, the graduates who became Executive Chefs or reached management positions pretty quickly—like the one from Ana G. Mendez University—probably aren't struggling to make ends meet. Others, like the pastry cook who went through Culinary Trainer School, seem to bounce between entry-level jobs, which often don’t pay as well, making it harder to live comfortably.
On the flip side, some of these folks have held a series of less prestigious roles or seem to have stagnated in positions that may not offer great financial rewards, like the graduates from Paul Smith's College and The Art Institute of Atlanta who transitioned into more basic kitchen roles. Keeping your options open and finding ways to advance into management or specialized positions is key. Overall, if they can keep climbing the ladder or switch to high-demand roles, like sales or food service management, they'll likely start seeing some decent money flow in. So, networking and keeping skills sharp is crucial in this industry!
Here is a visual representation of the most common words seen in the "about" section of LinkedIn profiles who have a Bachelor degree in Restaurant, Culinary, and Catering Management. This may or may not be useful:
Here are all colleges offering a Bachelor degree in Restaurant, Culinary, and Catering Management (ordered by the average relevance score of their Restaurant, Culinary, and Catering Management graduates, best to worst) where we have analyzed at least 10 of their graduates: