Culinary Management program students.

Online - Restaurant & Culinary Management Program

ICE’s online food business diploma program is designed for individuals who are unable to attend an ICE campus in person but want training in how to oversee, grow, open or own a culinary business.

Diploma Program

100% Online Courses – Get Ready to Pursue Your Business Vision

The 51’s online Restaurant & Culinary Management program is focused on the business of food. Our synchronous online diploma programs are offered at times to align with the programs being taught at either our New York or Los Angeles campuses. Just like students in the campus classrooms, online students are given practical training in food business and restaurant management, operations, and entrepreneurship. The goal of this culinary management program is to help students achieve and sustain long-term success in the culinary industry.

Quick Facts

Program Name: Restaurant & Culinary Management - Online

Program Duration: 7 months

Class Times:morning, afternoon, evening

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The Culinary Management program at 51

Learn from Industry Experts

You’ll be trained by professionals who have already done what you dream of doing, and succeeded. Our experienced instructors have opened and operated restaurants, catering businesses and food shops. Many are active consultants, meaning they have experience working with aspiring entrepreneurs just like you. With them, you'll study how to develop profitable business concepts, write a business plan and get to know the finer points of culinary marketing. You’ll practice troubleshooting restaurant and bar management issues concerning operations and staffing, analyze changing trends and make fiscal modifications to keep your business profitable.

Through case studies, role-playing and group projects, we will show you how to make smart decisions for your business. You’ll also have a chance to gain valuable professional insight through lectures with successful culinary entrepreneurs and restaurant managers, which will help you better understand how to open a food business.

A student studies online

Is Our Online Program Right For You?

If you’re unable to attend class in person at our New York or Los Angeles campus and are looking for a comprehensive education in the business and entrepreneurial side of the food industry, our online program is a perfect option. Class schedules align with our on-campus programs so our online students can enroll in a program that starts and ends at times that work best for their lifestyle.

Students prepare dishes in culinary school at the 51

Combine Food Business Management with Hands-on Culinary Training

The online Restaurant & Culinary Management program can also make getting a dual diploma easier for students who are enrolled in ICE’s Culinary Arts, Pastry & Baking Arts or Plant-Based Culinary Arts programs at our campuses in New York and Los Angeles, or our Online Culinary Arts, Online Pastry & Baking Arts or Online Plant-Based Culinary Arts. Students can take their Arts program in person and the business program online, or everything online, and graduate with a dual diploma in a matter of months. We also offer dual diploma tuition discounts to help make realizing your professional goals that much easier.

A student smiling in a culinary management class at ICE

Outstanding Career Services

Leading up to graduation, our career services team will help you identify potential employers and careers in the culinary industry — but the relationship doesn’t stop there. Even long after graduation, we support alumni with ongoing job placement assistance and weekly job listing updates from employers who already respect the value of an ICE education.

Culinary Marketing Course at 51

Online Restaurant & Culinary Management Program Schedule

To provide the utmost flexibility, your program can be taken in a wide variety of schedule options, including morning, afternoon or evening schedules. Classes typically meet three times per week.

Tuition includes all books and study materials so you're fully equipped for class from day one. Tuition also includes guest lectures and any scheduled field trips. Visit our Tuition and Discounts page for complete information on the cost for specific class dates and times.

Online Program Schedule

ICE is approved to offer online distance education to students inselect states. The online Restaurant & Culinary Management program is taught synchronously, which means studentsmust bepresent (online) at the time the class is scheduled. Synchronous online programsare scheduledat the same time as thecorresponding on-campus program. Programslabelled "SynchronousNY" in the section below have class schedules that align with ICE's NY campus. Those labelled"Synchronous LA"have schedules that align with ICE's LA campus.

Tuition includes all books and supplies, so you're fully equipped from day one. All online Restaurant & Culinary Management program students are also eligible to take our popular Wine Essentials series on campus at no additional charge. Visit our Tuition and Discounts page for complete information on the cost for specific class dates and times.

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Morning, Synchronous LA (7 months)

  • Hours:Tues. - Thurs., 7:30 a.m. - 11:30 a.m. PST
  • Start Date:TBD
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Evening, Synchronous NY (7 months)

  • Hours: Mon. - Thurs., 6:30 - 9:30 p.m. EST
  • Start Date: TBD

Dual Diploma Discount

Combine business and cooking skills to accelerate success. Students enrolled in the Restaurant & Culinary Management program who also enroll in another diploma program, such as Culinary Arts, Pastry & Baking Arts, or Plant-Based Culinary Arts can receive a discount worth up to $4,000.

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Take the Next Step

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience that the school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. ICE is ready to help you find your voice and achieve your culinary career dreams.

12 Reasons Why You Should Choose ICE.

Learn about Career Services

Attending a well-established school like ICE has many benefits, including the vast professional network available to students from day one. With on-campus recruitment from top hospitality brands, regular ‘hot job’ emails, and ongoing support long after graduation, your Career Services team is here to help.

Explore Our Career Services Page.

Resources:

Ready to take your interest in ICE further? Speak to an Admissions Representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

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NY Career Brochure

LA Career Brochure

The online Restaurant & Culinary Management program will be offered as a synchronous program meeting 3 times per week via video conference software.

This 316 clock-hour diploma program contains five modules that are divided into nine courses, comprised of 106 lessons.Morning and Afternoon students take two courses simultaneously.

The program is constructed as follows:

Course 1

CONCEPT DEVELOPMENT AND MENU DESIGN

45 hours

This course is designed to acquaint students with the realities of a culinary business concept — from creativity to profitability. By surveying the industry, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive view of key aspects of the menu, including planning, pricing, layout, and design. Students prepare a sample menu and devise a concept as a project, which will become part of their final business plans. This course also includes an orientation to online learning.

Course 2

MARKETING

30 hours

Culinary businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides an in-depth examination of how a marketing plan is developed, including market research, positioning, product mix, and life cycle. This includes development of potential strategies for advertising, merchandising, public relations, social media, and promotion.

Course 3

FOOD SAFETY

16 hours

Proper food handling and safety procedures are important elements of a successful culinary business. In this course students have the opportunity to earn the nationally recognized ServSafe certification while learning the essential principles of food safety.

Course 4

PURCHASING AND COST CONTROL

45 hours

Strategies for purchasing and cost control are vital for the success of any culinary operation. This course examines labor, food and beverage costs, and revenue control. Purchasing guidelines, inventory and control, employee performance standards, productivity and scheduling, use of point-of-sale systems, computers, and new technology are also reviewed.

Course 5

SUPERVISION, STAFF MANAGEMENT AND LEGAL ASPECTS OF CULINARY BUSINESS MANAGEMENT

45 hours

People are the most important resource in any culinary business. In this course, students focus on functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline, and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners, employees and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.

Course 6

SERVICE MANAGEMENT

30 hours

Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other foodservice operations. This course also covers how to build customer satisfaction.

Course 7

FINANCE AND ACCOUNTING

45 hours

A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision-making. Topics include balance sheets, profit and loss statements (P&Ls), break-even analysis, cash flow and financing. Budgets, industry standards (critical KPIs) and variation analyses are emphasized. Actual case studies are used to provide real world examples.

Course 8

BEVERAGE AND WINE

30 hours

Beverage sales is a complex business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks, and bar design. Wine tasting and appreciation is included. Students will study proper alcohol service and have the opportunity to receive safe beverage service certification (ServSafe Alcohol).

Course 9

FACILITIES AND DESIGN

30 hours

This course examines how to bring a concept to life, from design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, engineers, designers and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design.

The online Restaurant & Culinary Management program is a 316 clock-hour diploma program containing five modules that are divided into nine courses, comprised of 158 lessons. Students take two courses simultaneously.

The program is constructed as follows:

Course 1

CONCEPT DEVELOPMENT & MENU DESIGN

45 hours

This course is designed to acquaint students with the realities of a culinary business concept — from creativity to profitability. By surveying the industry, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive view of key aspects of the menu, including planning, pricing, layout, and design. Students prepare sample menus as a project, which will become part of their final business plans.

Course 2

PURCHASING AND COST CONTROL

45 hours

Strategies for purchasing and cost control are vital for the success of any culinary operation. This course examines labor, beverage and food costs, and revenue control. Purchasing guidelines, inventory and control, employee performance standards, productivity and scheduling, use of point-of-sale systems, computers, and new technology are also reviewed.

Course 3

MARKETING

30 hours

Culinary businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides an in-depth examination of how a marketing plan is developed, including market research, positioning, product mix, and life cycle. This includes development of potential strategies for advertising, merchandising, public relations, social media, and promotion.

Course 4

SERVICE MANAGEMENT

30 hours

Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other foodservice operations. This course also covers how to build customer satisfaction.

Course 5

FOOD SAFETY

16 hours

Proper food handling and safety procedures are important elements of a successful culinary business. In this course students have the opportunity to earn the nationally recognized ServSafe certification while learning the essential principles of food safety.

Course 6

FINANCE AND ACCOUNTING

45 hours

A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision-making. Topics include balance sheets, statements of net income, break-even analysis, cash flow, and financing. Budgets, industry standards and variation analyses are emphasized. Actual case studies are used to provide real world examples.

Course 7

SUPERVISORY MANAGEMENT & FOOD SERVICE LAW

45 hours

People are the most important resource in any culinary business. In this course students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline, and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.

Course 8

BEVERAGE AND WINE

30 hours

Beverage sales is a complex business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks, and bar design. Wine tasting and appreciation is included. Students will study proper alcohol service and have the opportunity to receive safe beverage service certification (ServSafe Alcohol).

Course 9

FACILITIES & DESIGN

30 hours

This course examines how to bring a concept to life, from design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, designers, and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design.

Why Should You Enroll at ICE? Ask an ICE Graduate!

ICE Alum Alonso Soto talks about how much he valued ICE's Restaurant & Culinary Management training“I couldn’t be happier with the education I received from ICE. It has made me a better business person and given me the confidence in myself to open a new restaurant, which I will be naming Agave Mexican Kitchen.”

Alonso Soto
Restaurant & Culinary Management Graduate