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  1. Programs
  3. Culinary and Hospitality Education

Culinary and Hospitality Education

Mississippi University for Women

Master's DegreeCIP: 12.0599

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

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Requirements

What you need to earn this credential

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Financial Aid

Eligible funding programs

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Scholarships

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Locations

Where this program is offered

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

MonitoringSocial PerceptivenessSpeakingCritical ThinkingCoordinationTime ManagementManagement of Personnel ResourcesService OrientationLearning StrategiesInstructingActive ListeningWriting

Knowledge

Customer and Personal ServiceFood ProductionProduction and ProcessingPersonnel and Human ResourcesAdministration and ManagementEnglish LanguageEducation and TrainingMathematicsPsychology

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionDeductive ReasoningSpeech ClarityInductive ReasoningSpeech RecognitionWritten ComprehensionInformation OrderingNear VisionWritten ExpressionFluency of Ideas

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Instruct students individually and in groups, using teaching methods such as lectures, discussions,
  • Establish and enforce rules for behavior and procedures for maintaining order among the students.
  • Guide and counsel students with adjustment or academic problems or with special academic interests.

Technology

Data base user interface and query softwareElectronic mail softwareTime accounting softwareAnalytical or scientific softwareFinancial analysis softwareComputer based training softwareDesktop communications softwareMulti-media educational software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersAudiotape playersCompact digital camerasCompact disk CD playersComputer laser printersDesktop computersEducational board gamesHandheld calculatorsIntercom systemsLaminating machinesLaptop computersOptical compound microscopesOverhead display projectorsPegboardsPencil compassesPersonal computers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium35-1011.00Chefs and Head Cookstitle_inference$60,990 median$96,030 top+7.1%1,400
Match confidence: medium25-2021.00Elementary School Teachers, Except Special Educationtitle_inference$62,340 median$102,010 top-1.96%-2,790
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: advanced (Level 4)(based on Master's Degree)

  • Culinary vision and kitchen culture — set strategic direction for an entire food and beverage operation, aligning standards with brand identity and business goals.
  • Multi-unit or departmental chef teams — mentor, develop, and evaluate, building leadership depth across a hospitality organization or restaurant group.
  • Organizational food safety governance — design and institutionalize sanitation systems, training curricula, and accountability structures across all kitchen locations.
  • Annual food and supply budgets — develop and steward at the enterprise level, integrating procurement strategy, menu engineering, and P&L accountability.
  • Emerging culinary trends and technologies — evaluate and selectively adopt to maintain competitive differentiation in a dynamic food service market.
  • Cross-functional leadership with operations, finance, and marketing teams — drive menu innovation and cost strategy as a key organizational decision-maker.
  • Succession and talent pipelines for culinary roles — architect long-term development plans that align individual chef growth with organizational workforce needs.
  • Guest satisfaction and quality benchmarks — establish measurable standards, track performance data, and lead continuous improvement initiatives across service channels.
  • Complex personnel and labor relations issues — resolve at the organizational level by applying sound judgment, employment knowledge, and leadership principles.
  • Industry partnerships, supplier alliances, and community culinary programs — cultivate and represent the organization as a senior ambassador in the food service sector.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported