What Can You Do with a Culinary Degree? Career Paths

Key Takeaways

• A culinary degree is a qualification that entails training in cooking techniques and kitchen management.
• A culinary degree from Culinary Arts Academy Switzerland (CAAS) is more than a diploma—it is a fully accredited Bachelor of Arts degree that integrates culinary techniques with service, business, and management training.
• Unlike many culinary programs that focus solely on cooking, CAAS provides a well-rounded education that prepares graduates for leadership roles in the hospitality and food industries.
• Career opportunities extend beyond traditional kitchen roles, with graduates excelling in restaurant management, entrepreneurship, food consulting, and other dynamic sectors.
• Internships, certificates, diplomas, and continuous learning can improve career prospects and maximize rewards beyond the degree.

Cooking is an essential life skill—something that everyone needs at some level. Some see cooking as simply a means to sustain daily life. Others grow more comfortable in the kitchen, cook regularly, and experiment with flavors. Some may take it a step further and attend a cooking class or two to refine their techniques. There's also another path: pursuing a structured, formal education through a culinary degree.

But what can you do with a culinary degree that sets it apart from simply being a skilled home cook? Unlike self-taught experience, a culinary education provides professional training and opportunities that extend beyond being in the kitchen.

What Is a Culinary Degree?

A culinary degree is a professional qualification that validates an individual’s skills and knowledge in culinary arts. However, the depth of education and expertise can vary by institution.

These programs typically cover key areas such as food preparation, cooking, presentation, and service, with some focusing on foundational skills while others offer advanced training in culinary arts, baking and pastry arts, and professional cooking.

CAAS offers a range of culinary programs that are specifically tailored to different interests within the culinary field, such as:​

• Bachelor of Arts in Culinary Arts, which provides training in both culinary arts and pastry and chocolate arts, integrating culinary techniques with entrepreneurial knowledge.
• Master of Arts in Culinary Business Management, which is more focused on the business side of the culinary industry, equipping students with managerial and soft skills essential for success in the food and beverage industry.
• One-Year Diplomas: These hands-on diplomas provide professional training in Culinary Arts—a practical program covering essential kitchen skills, advanced cooking techniques, and modern gastronomy—and Pastry Arts—providing specialized training in pastry, confectionery, and artisanal chocolate craftsmanship.

These programs are designed for individuals seeking an accelerated path to mastery without the time or financial commitment of a three-year bachelor’s degree

• Certificate in Vegetarian Cuisine, which is an 11-week immersive program for those interested in plant-based culinary techniques emphasizing sustainability and innovation in modern vegetarian cuisine.

Traditional Career Paths in Culinary Arts

​A degree in culinary arts provides students with quite a diverse array of traditional career opportunities that span from hands-on culinary roles to management and entrepreneurial ventures.

Becoming a chef

When people think of a career in the culinary world, the role of a chef is often the first that comes to mind. However, being a chef is not just about cooking; it’s about being the leader and decision-maker in the kitchen.

A chef is the boss of the kitchen, responsible for creating dishes, managing kitchen operations, maintaining high standards of food quality, and leading the entire kitchen team.

From overseeing the preparation of meals to managing inventory, ensuring cleanliness, and mentoring junior staff, the chef plays a crucial role in every aspect of the kitchen’s function.

A culinary arts degree provides aspiring chefs with a strong foundation in cooking techniques, flavor development, and kitchen management, thus preparing them for various specialized positions, including:​

Executive chef

As the head of the kitchen, the executive chef oversees all aspects of kitchen operations. This role requires leadership skills and a deep understanding of kitchen dynamics to ensure smooth and efficient service.

Sous chef

The sous chef is the second-in-command, assisting the executive chef and often stepping into the leadership role in their absence. Therefore, this position is just as crucial for maintaining kitchen efficiency and continuity.

Pastry chef

Pastry chefs specialize in desserts and baked goods. They bring creativity to the kitchen by developing dessert menus, experimenting with flavors and textures, and ensuring the quality of all baked items.

A culinary arts program with a focus on baking and pastry arts is particularly beneficial for this role. CAAS offers a Swiss Diploma in Pastry Arts, a one-year program designed for aspiring pastry and chocolate experts as well as entrepreneurs passionate about sweet creations. This immersive program provides hands-on training to master both traditional and contemporary Swiss and European confectionery techniques.

Private chef

Private chefs create personalized meals tailored to individual client preferences. They even often work in private households or for exclusive events. It's a role that demands adaptability and the ability and willingness to cater to specific dietary needs and preferences.

Restaurant and food service management

Beyond the kitchen, culinary professionals play vital roles in managing food service establishments. As CAAS alumni Hannah Corado, Pastry Chef de Partie at Hotel Adler in Germany, puts it:

Therefore, a culinary arts degree, like the ones at CAAS, that incorporates management and business courses equips individuals with the expertise needed to also pursue positions such as:​

Restaurant manager

A restaurant manager is responsible for the overall operation of the establishment, including, but not limited to, staff management, customer service, and financial performance. They're essentially the executive chef of the business side of the establishment, ensuring smooth operations and profitability.

Catering manager

A catering manager specialized in overseeing catering services for events, handling everything from menu planning to staff coordination and client satisfaction. This role requires excellent communication and organizational skills.

Food and beverage director

Directors in this position manage the food and beverage operations within larger establishments like hotels or resorts. Their focus is on quality control, budgeting, and strategic planning.​

Entrepreneurship and business ownership

For many culinary professionals, the ultimate goal is to establish their own business ventures. A well-rounded culinary arts degree should develop culinary skills as well as provide the business acumen needed to succeed as an entrepreneur, such as:​

Opening a restaurant, bakery, or catering service

This path requires a combination of culinary talent and business strategy. A culinary arts degree equips individuals with expertise in menu development, cost control, marketing, and operations management—all essential for running a successful food business.

Launching a food truck

A food truck offers mobility and lower startup costs, allowing chefs to bring their culinary creations directly to diverse customer bases.

A great example of how a combination of culinary expertise and business knowledge can lead to entrepreneurial success is Mukhtar Kosbayev, a CAAS alumnus from Kazakhstan who, while working as Head Chef at Ion Luxury Adventure Hotel in Iceland, he and his business partner, fellow CAAS graduate Yaroslav Mishankov, decided to launch their own food truck.

A culinary arts degree can provide foundational skills in food preparation and safety while also offering insights into business planning and market analysis—skills that were instrumental in bringing Kosbayev's food truck vision to life. As he notes, "It's a completely different feeling having something of your own."

Alternative Careers for Culinary Graduates

While traditional culinary careers like chefs and restaurant managers have long been established, the evolution of technology and advancements in the culinary field has also opened up other alternative career paths where culinary graduates can leverage their culinary expertise in innovative ways that go beyond conventional settings.

Food media and culinary education

In recent years, the culinary industry has also led to the emergence of many roles in media and education, where professionals share culinary knowledge and inspire others. Some of them include:

Food blogger or influencer

Food bloggers and influencers create content that showcases recipes, cooking techniques, and food reviews. They utilize platforms like blogs, YouTube, and social media to reach audiences, influencing food trends and consumer choices.

Cookbook author

Cookbook authors develop recipes and compile them into cohesive publications, often focusing on specific cuisines, dietary needs, or cooking techniques. A culinary education equips authors with the technical skills, creativity, and authority required to craft recipes that are both innovative and reliable for readers to recreate at home.

Cooking instructor

Cooking instructors teach culinary skills in various settings, including culinary schools, community centers, and online platforms. They design curricula, conduct demonstrations, and mentor aspiring chefs.

Food science and research

Beyond the visible aspects of the culinary world, many professionals work behind the scenes to improve food quality, safety, and nutrition. Some of these roles include:

Food scientist or technologist

Food scientists analyze the physical, chemical, and microbiological properties of food to increase safety, quality, and nutritional value. They conduct research to develop new food products, enhance processing methods, and ensure compliance with regulatory standards. A culinary degree, combined with scientific training, bridges the gap between food preparation and food science.

Research and development (R&D) chef

R&D chefs, also known as culinary scientists, blend culinary arts with food science to create new food products and recipes for restaurants, food manufacturers, and other food-related businesses. A culinary background is essential for understanding flavor profiles and cooking techniques, while scientific knowledge aids in product development and scalability.

Nutrition consultant

Nutrition consultants advise individuals and organizations on dietary plans and nutritional guidelines. A culinary degree enhances their ability to design practical and appealing dietary options that align with nutritional recommendations.

Emerging Culinary Careers

The culinary industry is constantly evolving and introducing new career opportunities driven by food trends and technological advancements. Some of these emerging careers include:

• Plant-based and sustainable cooking careers that emphasize health and environmental sustainability, plant-based diets.
• Culinary technology and food innovation, which emerged thanks to the many advancements in technology regarding culinary techniques and products, such as lab-grown meat and 3D food printing.
• Health and wellness-focused careers, where nutrition and culinary arts intersect and give rise to roles like dietitian chefs and functional nutrition experts.

Chris Theofanous, an alumnus of CAAS and Chef of the Year at the Cyprus Eating Awards 2020, aptly stated:

For instance, CAAS and the Swiss Hotel Management School (SHMS) have partnered with Ginox Swiss Kitchen to integrate advanced technology and sustainable practices into our curricula. 

How to Maximize Your Culinary Degree

A culinary degree is a valuable asset, but there are ways to maximize its impact and unlock even greater career opportunities. Engaging in internships and entry-level positions, for example, is incredibly beneficial as it helps you build expertise and industry connections.

Events like the International Recruitment Forum (IRF), launched by the Swiss Education Group in 2008, connect our students with over 100 recruiters from various sectors, including hospitality, catering, and airlines, facilitating valuable networking opportunities.

Pursuing certifications or diplomas in areas like food safety, wine/sommelier training, and nutrition can broaden your skill set. Notably, CAAS offers a Swiss certificate in vegetarian culinary arts, catering to the growing interest in plant-based cuisine, as well as the opportunity to gain training through our Swiss Diploma in Culinary Arts or the previously mentioned one in Pastry and Chocolate Arts.

It's also important to stay informed and up to date with key trends and advancements made. For example, currently, learning about sustainability, plant-based cooking, and technology relevant to this industry are some of the topics worth looking into.

Turn Your Passion for Food into a Thriving Career

Food is essential for both sustenance and enjoyment, making culinary careers both promising and fulfilling.

With a multitude of career paths available that range from traditional chef and management positions to emerging roles related to media and growing trends, obtaining proper training is always the key to success. At CAAS, we provide an environment where you can channel your culinary passion and transform it into a thriving career.

Frequently Asked Questions

How long does it take to complete a culinary degree?

The duration varies by program; at CAAS, the BA program is typically completed in three years, but students still receive certifications at the end of each term—a testament to the school's commitment to continuous recognition of their student's progress.

Can I work internationally with a culinary degree?

Of course! CAAS offers worldwide internship opportunities, preparing graduates early on for the opportunities they'll have for global careers in the culinary industry.