The program s instructors are all highly experienced working culinarymanagers. To supplement the primary instructor, the program builds in classvisits or field trips with at least seven guest instructors who bringdeep subject expertise to topics such as restaurant design, or dining roommanagement. The program s teaching materials range from textbooks and generalmanagement books to customized case studies and video-based material. Classesare held on the fifth floor at 50 West 23rd street. The Culinary Management Program consists of 316 instructional hours.
Classes start ona monthly basis throughout the year.
Please note that our schedules and class times are designed so studentswishing to take two programs at the same time may do so. The CMD program curriculum is innovative, unique and timely. The programis organized around twelve courses that collectively provide a foundationfor understanding the full range of issues that contemporary culinary managersface. Each class day is divided into two two-hour modules so that eachday of class students learn and integrate material from two different courses. Additionally, as the finalproject, each student is required to develop a business plan for a culinaryoperation.