Culinary Program
Culinary & Hospitality Management
Combine professional cooking with restaurant and hospitality leadership, trained hands-on, hybrid, and close to home.
What does a culinary & hospitality professional do?
Part kitchen, part
front of house, all craft.
Culinary and hospitality professionals bring together two skills that restaurants and hotels cannot run without, great food and great service. You will learn to cook with real technique and confidence, and to lead a kitchen or a guest-facing team with the same care. If you want a career where every day is hands-on and no two shifts are the same, this program is built for you.
Curriculum
What you will master
- Culinary Fundamentals and Knife Skills
- Food Safety, Sanitation, and Kitchen Rules
- International, Latin, and Classical Cooking Techniques
- Baking and Pastry Fundamentals
- Menu Planning, Nutrition, and Food Preparation
- Restaurant Operations and Food Service Management
- Hospitality Services and Guest Relations
- Customer Service and Customer Loyalty
- Leadership, Teamwork, and Professional Work Ethic
Careers
Where this
can take you
- Restaurant Shift Supervisor
- Hospitality Coordinator
- Food Service Manager (entry path)
- Kitchen Manager
Restaurants, hotels, and hospitality groups across Miami-Dade are in steady demand for trained kitchen and guest-service talent, ask your advisor about current local hiring trends.
Format & Schedule
Built to fit
a real life.
Coursework is delivered in a hybrid format so you can study around work and family, with hands-on kitchen and hospitality training at our Coral Gables campus. Talk to an advisor about current start dates and class schedules.
Tuition & Financial Aid
We will help you
find a way to pay.
Tuition varies and is best explained one-on-one, with your specific costs and any funding you qualify for laid out clearly. Financial aid is available to those who qualify, including scholarships and payment plans.
See financial aid optionsAccreditation
Backed by real
credentials.
Why FEI
Why study Culinary &
Hospitality Management with FEI
- Career-focused training. Every lesson maps to a skill you will actually use on the job.
- Hands-on learning. Real kitchen practice and hospitality training, not just theory.
- Personal support. Small classes and instructors who know your name.
- Instructors with real experience. You learn from people who have worked in the industry.
- An established, accredited program. Built and refined for career outcomes.
“I came in only knowing how to cook for my family. I left knowing how to run a kitchen, and how to lead the people in it.”
Admissions
How to get
started
- 1
Talk to an advisor
Call or fill out the form below, no pressure, just answers.
- 2
Confirm your fit
Review requirements and your financial aid options together.
- 3
Enroll
Pick your start date and begin your Culinary & Hospitality Management training.
FAQ
Quick
answers
No. The program starts with knife skills and kitchen fundamentals, so you build your technique from the ground up.
Both. Alongside culinary technique, you will study restaurant operations, hospitality services, and customer service so you are prepared for kitchen and front-of-house leadership roles.
You will earn an A.A.S. Associate of Applied Science, over 75 weeks of hybrid training at our Coral Gables campus.
Is Culinary & Hospitality Management training right for you?
Let us talk about
your next step.
Speak with an Admissions Advisor about start dates, financial aid, and what to expect, no obligation, just a real conversation.
Call us for information: 305-444-1515 · By contacting FEI you agree to be reached by phone, text, or email about our programs.