Oregon Culinary Institute Launches Management Degree Programs

Effective with the next term, which begins December 9, 2009, the newly available credentials are an Associate of Applied Science Degree in Culinary Management, an Associate of Applied Science Degree in Baking and Pastry Management and an Associate of Applied Science Degree in Restaurant Management. The school launched its new management curriculum with a Restaurant Management Diploma in July.

"Since our opening nearly four years ago, culinary and baking and pastry students have been very clear about their desire to learn the business side of restaurants," said Eric Stromquist, Oregon Culinary Institute campus president. "We have always stressed management skills in our programs, so this is a natural evolution for us and makes Oregon Culinary Institute not just a cooking school but a truly complete and comprehensive restaurant school."

Oregon Culinary Institute is the only culinary school in Portland to offer this unique blend of restaurant education.

"Thousands of new restaurants open every year, and of those roughly 70 percent fail within five years. To be successful, you have to understand the entire operation from front to back of the house, and from the top to bottom line," said Stromquist. "Our management degree programs are designed to help students master kitchen techniques while providing them with the management tools they will need to become successful entrepreneurs."

Costs of the new management programs vary depending upon the credential earned. The total program cost, including books, uniforms, knife kits and supplies, for the Associate of Applied Science Degree in Restaurant Management is $26,110 (64 academic weeks), the Associate of Applied Science Degree in Culinary Management is $29,505 (60 academic weeks), the Associate of Applied Science Degree in Baking and Pastry Management is $29,505 (56 academic weeks), and the Restaurant Management Diploma is $18,690 (34 academic weeks). All programs include an off-campus externship at an approved industry property.

The restaurant management programs were designed and will be overseen by Ray Colvin, Oregon Culinary Institute location director, who joined the school in January after having served eight years at Western Culinary Institute. Colvin previously worked in senior restaurant management, including as a regional vice president and owner for three nationally recognized hospitality organizations including Piatti Restaurant Group, McCormick & Schmick's Management Group, and The Holland Corporation.

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