St. Thomas University (FL)

What you'll study

This interdisciplinary degree blends practical culinary training with business and tourism management. Core culinary modules cover knife skills, cooking techniques, garde manger, baking and pastry, food safety and sanitation, kitchen organisation and menu development. Management and tourism modules explore hospitality operations, food and beverage management, human resources for hospitality, revenue management, marketing for tourism, event planning and sustainable tourism practices.

Students also study supporting subjects such as accounting and finance for hospitality, hospitality law and ethics, customer service and intercultural communication. The programme typically includes a practicum or industry internship in a restaurant, hotel or tourism organisation, and a capstone project that integrates culinary skills with a management or entrepreneurship focus.

• Practical kitchen labs and workshops to develop classical and contemporary cooking techniques.
• Management seminars on operations, marketing, sales and financial control in hospitality businesses.
• Field learning through internships, industry placements and site visits to hotels, restaurants and tourism attractions.
• Capstone or final project combining culinary practice with a business plan, event, or applied research topic.

Entry requirements

Applicants are normally expected to hold a recognised high school diploma or equivalent. Typical academic requirements include satisfactory high school transcripts demonstrating competence in English and general studies; mathematics at a college‑prep level is beneficial. Mature or non‑traditional applicants with relevant workplace experience in food service, hospitality or tourism may be considered.

Additional application components often include a personal statement outlining career goals, a resume of any hospitality or culinary experience, and one or more references. International applicants must demonstrate English language proficiency through recognised tests or prior education in English. Transfer applicants should provide college transcripts and will be assessed for transfer credit where appropriate.

Career prospects

Graduates are prepared for a wide range of roles across food service, accommodation, events and tourism sectors. Common entry and mid‑level positions include line cook, sous chef, pastry chef, food and beverage supervisor, restaurant manager, banquet or events coordinator, and front‑of‑house manager. With experience, graduates can progress to executive chef, food and beverage director, hotel operations manager, resort manager, or director of events.

Other career pathways include roles in culinary product development, catering management, tourism marketing, hospitality sales, sustainable tourism development, culinary education and entrepreneurship—such as opening a restaurant, catering business or food tourism venture. The programme’s practical and management components are particularly useful for those aiming to work in diverse, multicultural markets such as South Florida, cruise and resort industries, or international tourism hubs.

Why study at St. Thomas University (FL)

St. Thomas University offers a student‑centred environment with small class sizes and close faculty support, which is valuable for skills‑based learning. The university’s location in the Miami metropolitan area provides access to a large, multicultural hospitality marketplace and abundant internship opportunities across restaurants, hotels, event venues and tourism organisations.

The programme emphasises experiential learning, industry partnerships and ethical leadership in service professions. Students benefit from hands‑on culinary labs, real‑world placements and opportunities to build professional networks with local employers. St. Thomas also focuses on preparing graduates for entrepreneurship and management roles, combining practical culinary competence with business and tourism management skills.