Changing Lives, One Student at a Time

Catering Program

Enroll in Stratford's Catering Program to Jumpstart Your Career in the Culinary Arts.

Stratford University’s Bachelor of Arts in Culinary Management program prepares career-focused cooking enthusiasts for the role of managing a restaurant or other hospitality business. Through this hands-on degree program, you can develop the cuisine management skills necessary to successfully operate as catering manager or own your own catering business.

In addition, completion of specific courses in this program may qualify you to receive certificates from the American Culinary Federation (ACF), the National Restaurant Association (NRA), or the American Hotel and Lodging Association (AHLA).

Upon completion of this program, you will be well-versed in contemporary issues in the culinary field, including:

  • Impact of Technology on Operational Management
  • Changes in Population Demographics
  • Socio-Economic Influences on the Industry
  • Evolving Nutritional, Sustainability, and Sanitation Concerns

You will also examine industry trends, such as:

  • Wine Production and Service
  • Menu Creation
  • Hospitality Supervision
  • Leading in a Culturally Diverse Workplace
  • Legal and Human Resource Management

A Rewarding Career is Waiting For You

Stratford University produces some of the nation’s top catering and culinary professionals. Highly rated restaurants, hotels and food service facilities in the country, such as Marriott, Hyatt, Westin Hotels, Wolfgang Puck, and the White House, employ Stratford alumni.

Here is a sampling of the rewarding career paths waiting for you.

  • Chefs and Head Cooks
  • Food Service Managers
  • Catering Managers & Catering Service Providers
  • Food Preparation Workers
  • Cooks for Institutions and Cafeterias
  • First-Line Supervisors/Managers of Food Preparation

State-of the-Art Learning Environments

Stratford offers state-of-the-art teaching facilities that provide the perfect setting for developing and honing your culinary and hospitality skills. Our culinary and baking kitchens are equipped with tools and equipment found in commercial facilities and are used for time-tested classical preparations and teaching the trendiest most modern techniques. Our facilities accommodate small, hands-on lab activities and are designed to encourage collaboration and knowledge sharing between instructors and students.

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