Choosing the Right Hospitality Management Training Program: Department Chair Offers Her Advice

Learn about hospitality careers from a culinary school professor.

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Interview with Chef Sarah Gorham

Department Chair at The International Culinary School at The Art Institute of Atlanta
Over 20 years in the field

Chef Sarah Gorham knows what it takes to succeed—in life as well as in a hospitality management training program. Not only is she the department chair for The International Culinary School at The Art Institute of Atlanta, she also has more than 21 years of food service experience under her belt.

Gorham has achieved admirable success in the industry. She holds both Bachelor of Science and Master of Science degrees in Hotel and Restaurant Management and Hospitality Management from the University of Wisconsin. And in addition to receiving numerous culinary competition medals, she was one of the first female executive chefs for Marriott Hotels and Resorts.

Despite her thriving career as a chef, Gorham jumped at the chance to teach postsecondary education when given the opportunity. "It was a very natural transition for me. It wasn't something I was pursuing, but my experience and education provided a strong background for teaching," she says.

Choosing the Right Hospitality Management Training Program

Drawing from her rich background, Gorham believes that the road to success in the restaurant management industry begins with choosing the right 2-year or 4-year hospitality management training program. But with so many culinary schools available, it's not easy finding "the one," she acknowledges.

First and foremost, according to Gorham, prospective students should research the school's accreditation. Culinary school accreditation ensures a high level of educational quality. A school's website or marketing materials should state that the school is accredited and list its accreditation agency. A national or regional accreditation agency is preferable. For instance, the programs at The Art Institute of Atlanta are accredited by the Commission on Colleges of the Southern Association of Colleges and Schools, and the culinary arts programs are also accredited by the American Culinary Federation, a recognized organization with high standards for culinary schools.

Taking on the Culinary Challenge

Ginger Pratt:
Student at The International Culinary School

Ginger Pratt loves to take on a challenge. Combined with her passion for the fast-paced culinary world, that was what inspired her to enroll in a culinary arts program after she completed high school. She heard restaurant management was hard work, but that didn't faze her. "I wanted to take on the biggest challenge I could," she says.

After graduating with her associate's degree in culinary arts from The International Culinary School at The Art Institute of Atlanta, she worked at two restaurants at the same time—as a pastry chef at one and a sous chef at the other. But when she felt her career grinding to a halt, she developed an interest in teaching.

"I realized I could combine my interest in teaching with my culinary passion by going back to school, obtaining a bachelor's degree, and finding a teaching position in a high school," she says. So, after ten years working in the industry, she enrolled again at The International Culinary School at the Art Institute of Atlanta, this time for a bachelor's degree in culinary arts.

Pratt's background as a student and an experienced professional, along with her desire to be a teacher, give her a unique outlook on the industry today. She considers herself to be an enthusiastic, hard worker and those qualities, she says, are what it takes to thrive in the culinary world.

The Externship Experience

Most culinary schools have an externship program that provides students with on-the-job restaurant management training for course credit. Although Pratt has plenty of real-world work experience, she took on an externship to gain experience in another part of the field. She is currently completing an externship at Creations, a fine-dining restaurant run by the school, where students try out their skills on real patrons.

In her previous professional jobs, she had always worked in the kitchen. At Creations, however, she now finds herself working at the front of the house—a position she finds both challenging and rewarding at the same time.

"I feel more nervous working the front of the house. There is so much customer interaction," Pratt explains. "In the kitchen you have more control over how things turn out."

Even though it means she works six days and attends classes four days a week—a grueling schedule even for a pro such as Pratt—she feels the externship provides an invaluable learning opportunity.

"If I'm going to be teaching kids about the restaurant business, I should have experience with the front of the house too, so I can teach them all of it."

Work and School, a Balancing Act

Balancing work, school and a social life is something most culinary students struggle with, and Pratt is no exception.

"The biggest challenge for me is finding more hours in the day," she says. Pratt finds The International Culinary School's flexible schedule very helpful. "They have morning, afternoon, evening and weekend classes to work around students' busy lives," she says.

Even though Pratt has a lot on her plate, going back to get her bachelor's in culinary arts is an investment. "By getting my degree now, I can stay one step ahead of the competition," Pratt explains, adding, "It's hard work, long hours and not a lot of time off, but it's definitely an investment that will pay off."

Pratt, who is only a few months away from graduation, has some words of advice for those thinking about enrolling in a restaurant management bachelor's degree program: "Try to get a job in the industry before you start school," she states. "The courses will be much easier if you have actual work experience and have already learned some skills."

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Accreditation isn't the only important factor when choosing a hospitality management training program, however. Gorham also advises potential applicants to review the school's curriculum closely.

"Ask yourself, does this program meet my career goals, and will it be a good fit with my lifestyle? What will my schedule be like? If I have a part-time job or a family, should I consider a program with online or evening classes? And what kinds of jobs do graduates of this program start out in?"

Hospitality Management Training: Investing in the Future

Gorham's feels that her biggest challenge as an educator is helping students take full advantage of every educational opportunity they are given. "If they're not in class, and if they're not taking advantage of externships or other professional opportunities, they won't be learning. I work hard to get students to realize this."

She encourages students to look at education as an investment, with the return on that investment being a fulfilling career.

Students with a real passion for culinary arts should have no trouble getting the most out of their education. Hard-working culinary students will apply themselves to achieve success in a restaurant management training program. They'll excel with the combination of kinesthetic learning and general business and marketing courses that most culinary institutes offer.

At The International Culinary School at The Art Institute of Atlanta, as students reach the end of their educational journey, they get to combine their culinary skills and business knowledge in the senior culinary practicum. This is Gorham's favorite class to teach.

"The senior practicum is a practical course that develops a restaurant concept and theme, and develops a menu and wines to pair with it," she says. "It also includes marketing. We give students a budget, and they develop a business plan and actually implement it."

At the end of the course, students are evaluated based on real customer satisfaction responses, which, Gorham says, adds to both the fun and the challenge for her students.

Education plus Work Experience Equals Success

With the popularity of Top Chef and other culinary-inspired reality shows, interest in culinary schools has increased. While this is good for hospitality management training programs in general, for students, when enrollment grows, so does competition for jobs.

"It's the education and the experience that will create opportunities upon graduation," Gorham emphatically states, "Gaining experience is the best way for a student to stand out from his or her peers."

Taking her advice, most of Gorham's students work at least part-time jobs. But students entering the program with little work experience shouldn't despair. "If they don't have experience coming into the program, they get it by the end through internships and externships," she explains.

At The International Culinary School at The Art Institute of Atlanta, students can explore externships or study abroad, which provides a unique way to explore different cuisines while examining the culture and history of a foreign land.

Skills You'll Need to Succeed

Time management skills are vital for any restaurant manager whether they work in the front or back of the house. Students who can manage the requirements of all their classes as they meet deadlines at work will gain all the skills necessary to thrive in the industry, according to Gorham.

"Build speed, confidence and a sense of urgency, while maintaining professionalism at work," she advises.

Graduation and Beyond

There is no standard career path for someone with a culinary degree. According to Gorham, students can take a number of positions, from basic entry-level positions in restaurants to personal chefs. There are also positions for researchers and teachers that culinary program graduates will be well-suited for.

"Research and development chefs are a growing segment of our industry, and there is a huge need for culinary educators—especially in high schools," she says.

Graduates of a hospitality management training program have a versatile degree—and it comes with a wealth of opportunities. Graduates of a solid program should have no trouble finding their place in the culinary world, no matter what their specific niche is.

"Opportunities are abundant for hard-working and qualified professionals entering this industry," Gorham says. "Success will come from choosing the right school, getting the most out of your education, and a committing yourself to excellence before and after graduation."

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