Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management

Located in sunny Miami, the gateway to the Americas, our Culinary Arts, Tourism & Hospitality program offers the perfect place to study, train, and work in a global tourism hotspot. With world-class hotels, restaurants, and attractions at your doorstep, you will gain real-world experience in one of the most vibrant hospitality markets in the world.

Program Overview

St. Thomas University’s Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management prepares students for leadership, management, and entrepreneurial success in the thriving hospitality industry. With two specialized tracks, students gain the skills to manage, innovate, and lead in their chosen field. Beyond the basics, the Culinary Arts Management track blends business acumen with culinary expertise, focusing on restaurant ownership, food service operations, and strategic menu development. The Tourism & Hospitality Management track equips students with essential management and entrepreneurial skills in event planning, hotel operations, revenue management, and destination marketing. Both tracks provide hands-on experience and industry insights, empowering graduates to launch their own ventures or excel in leadership roles within the global hospitality sector.

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27,000,000

Travel and Tourism industry jobs added in 2023

92%

Culinary professionals hired within a year of completing degree

$102,340

Median annual salary for hospitality management positions

Specializations

The Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management is comprehensive and gives you a better understanding of the inter-connectivity of the industry. An integrated hands on approach prepares you for a wide range of positions across carious segments of a global and diverse industry. To further specialize their expertise, students can choose from focused tracks that align with key industries and career paths.

Culinary Arts Management Track

The Culinary Arts track offers a well-rounded foundation in both classic and modern culinary techniques. Students begin with the Essentials of Culinary Arts and Essentials of Baking & Pastry, gaining hands-on skills in cooking and pastry preparation. Courses like Food Science for Culinary Arts and Menu Development & Profit Planning explore the science behind food and the business side of running a kitchen. Fundamentals of Food & Beverage Service Operations introduces key principles of hospitality, while Food, Culture & International Cuisine broadens students’ global culinary perspectives. Beverage & Food Pairings teaches the art of complementing flavors, and Advanced Commercial Food Service Operations prepares students to lead in high-level kitchen environments.

Tourism & Hospitality Management Track

The Hospitality and Tourism track provides students with a comprehensive understanding of the fast-paced, global industry. It begins with Tourism Today – A Macro Perspective, offering insight into the global impact and trends in tourism. Safety & Risk Management for Tourism & Hospitality emphasizes guest safety and operational preparedness. Students also dive into the business side with F&B Purchasing, Cost Control & Menu Development, and gain practical experience in Fundamentals of Event Planning. Hotel, Resort & Accommodations Management explores daily operations and guest services, while Revenue Management & Data Analytics teaches students how to use data to drive profitability. Destination Marketing & Management focuses on promoting travel experiences, and the Tourism & Hospitality Capstone brings everything together in a culminating real-world project.

Career Landscape

Pursuing a degree in Hospitality Management positions students at the forefront of a thriving industry with robust growth and abundant career opportunities. The hospitality sector is projected to experience a 50% higher job demand than the national average over the next five years, according to the AHLA Foundation. This surge is reflected in the industry’s significant contribution to the economy. This data underscores the industry’s resilience and the promising career prospects for those equipped with a specialized education in culinary, tourism, and hospitality management.

In the Classroom

With a mix of classroom theory and hands-on training, first year students in the program dive into an immersive, hands-on hotel experience designed to provide a real-world introduction to the industry. Through the Hotel Immersion Program, students rotate through key departments, including Food & Beverage, Front Desk, Housekeeping, and Marketing & Sales, gaining firsthand knowledge of daily operations and a taste of their future careers in hospitality leadership.

For culinary, it is just as dynamic. In their introductory culinary courses, they step into our state-of-the-art kitchen laboratories to master fundamental cooking techniques, knife skills, food safety, and kitchen operations. They begin crafting restaurant-quality dishes, learning the art of plating, and understanding the science behind flavors and ingredients.

Take the first step towards a dynamic career in hospitality.

Apply now to join our BS in Culinary Arts, Tourism, and Hospitality Management program and become a leader in shaping the future.

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Culinary Arts, Tourism, and Hospitality Management Fast Facts

Certifications
Courses with industry certifications built into the curriculum
Bundled Pricing
Tuition, books, LMS platforms, fees, culinary uniforms and knife kits for Culinary specialization are included in the course fees.
Experienced Instructors
Credentialed faculty with industry expertise.
Experiential Learning
Structured internships for industry experience.

CATHM Industry Advisory Board

Mr. Andreas Ioannou, Advisory Board Esteemed Chair

Andreas Ioannou started his career with Hilton Hotels Corporation in 1989 at the Hilton New Orleans Riverside as assistant restaurant manager, and advanced through successive food and beverage positions at the Hilton Atlanta Airport, Fontainebleau Hilton Resort & Towers, and Hilton McLean. In 1995, he became Director of Food & Beverage for the Fontainebleau Hilton Resort and Spa; he also served as the food & beverage cluster lead for the Hiltons of Florida.

In 1998, he was promoted to Executive Assistant Manager of the Fontainebleau Hilton, and in 1999 he accepted the position of Resident Manager at the legendary Waldorf=Astoria® in New York City. In 2002, he was named General Manager of the Hilton Charlotte Center City and in 2005 he was appointed General Manager of the Hilton Fort Lauderdale Beach Resort which was under construction. In 2010 he was promoted to General Manager – Complexed and was given responsibility of GALLERY one Fort Lauderdale as well. He also served as Area Managing Director in greater Fort Lauderdale.

In January 2014, Andreas formed Orchestra Hotels + Resorts and serves as the Chief Executive Officer; The group developed and owns the Beach House Fort Lauderdale, a Hilton Resort, Pink Sands Resort in Harbour Island, Bahamas and developed the Conrad Fort Lauderdale Beach. In his role Andreas sets the vision and strategies for the group’s assets in hotel operations and real estate development as well as the plans for expansion of Orchestra Hotels + Resorts.

A native of Nicosia Cyprus, Ioannou received both his MBA and his Bachelor of Science degree in hotel, restaurant and tourism administration at the University of New Orleans, Louisiana. Ioannou has served as President for the Florida Restaurant & Lodging Association. He was the 2012 Chairman for the Greater Fort Lauderdale Chamber of Commerce. In addition, he is a member of the Broward County Tourism Development Council, member of the Broward Workshop, the Broward County Tourism Coalition Council, St. Thomas University Gus Muchado College of Business Advisory Board and Chair of the St. Thomas University Culinary, Tourism & Hospitality Management program advisory Board. He has also served as Executive in Residence for Johnson & Wales University from 2011 to 2013.

Mr. Bill Hansen, Advisory Board esteemed member

Catering legend Bill Hansen, CEO of The Hansen Group, is a 40-plus-year industry veteran who provides personalized, curated experiences to anyone planning a wedding, a quinceñera, a bar/bat mitzvah, a corporate event or even a simple dinner party.

Over the last four decades, this visionary has hosted four U.S. presidents, several championship Super Bowl teams, and countless celebrities and athletes. He has catered events for everyone from Pope John Paul II to the Bush family, the Reagan family, Michael Jordan, Usher, Kim Kardashian and beyond.

More than just a catering industry giant, Bill’s decades-long relationships with the region’s top DJs, floral designers, lighting firms, linen and tabletop rentals, hotels and transportation companies have led to the creation of the brand, which specializes in weddings and events throughout South Florida. He oversees more than 400 events a year with 40 full-time and 200 on-call employees, averaging over $10 million in sales annually.

Under The Hansen Group’s umbrella are four catering firms – Bill Hansen Catering, Alexander Event Catering, Lovables Catering + Kitchen and Eten Catering – which offer a wide range of menus and pricing. The group also includes the award-winning venue, Villa Woodbine, a historic Mediterranean-Revival estate in Coconut Grove in high demand for weddings and corporate and social events. In addition, Bill’s relationship with over 100 other South Florida venues (from the Florida Keys to Palm Beach to Naples) can streamline any location search.

“We are in the business of selling experiences, not just food and beverage,” explains Bill.

Bill earned a Bachelor of Science from Cornell’s world-famous School of Hotel Administration and a Master of Science from Florida International University’s School of Hospitality Management, where he sold sandwiches, snacks, soda and beer to pay for his tuition and board.

Right out of Cornell, Bill was commissioned as an officer in the U.S. Navy, where he proudly served his country running Officers’ Clubs and Bachelor Officers’ Quarters (hotels for military officers). There, he learned systems and procedures while dealing with the crème de la crème of the military world and overseeing the work of over 180 staffers before his 25th birthday.

Bill moved to South Florida in 1975 and founded Bills’ Catering with his best friend, Bill Hendrich, while also managing The Miami Club, Miami’s most prestigious luncheon club. The two Bills worked together until Hendrich’s passing in 2005. Bill Hansen Catering quickly became the standard by which all upscale South Florida caterers were measured.

In addition to being an in-demand speaker at catering conferences (where he speaks to over 3,000 caterers per show), Bill is frequently an expert witness in food service and hospitality legal disputes and has worked on major cases against Costco and American Airlines.

Since 1990, Bill has taught Catering Management at Florida International University. He also wrote the textbook Off-Premise Catering Management, which remains a standard text in many classrooms.

Awards & Accolades:

BizBash Caterer of the Year (2015)
Greater Miami Chamber of Commerce Small Business of the Year (2016)
Catersource Lifetime Achievement Award (2018)
Leading Caterers of America – Founder and Member of an Exclusive Group of 75 U.S. Caterers
National Christian Foundation South Florida Chapter – Board Member
Touching Miami with Love – Gold Heart Partner
Main Street Opa-locka – Director
Chaplain School of Hospitality Management at Florida International University – Adjunct Faculty (since 1990)
The Hansen Catering and Events Lab/Incubator at Chaplain School at Kovens Conference Center – Major Donor

Chef Richard Ingraham, Advisory Board esteemed member

Chef Richard Ingraham is a nationally acclaimed culinary expert whose career masterfully fuses gourmet artistry with the science of sports nutrition. Best known as the personal chef to NBA legend Dwyane Wade and his family, Chef Richard has carved out a unique space in the culinary world, setting the gold standard for performance-based cuisine.

Born and raised in Miami, Florida, Richard’s love for cooking emerged early in life. He pursued formal culinary training at the Art Institute of Atlanta, initially specializing in pastry arts before discovering his true passion in the realm of private chef services. His clientele spans some of the most elite athletes and entertainment figures across the nation, each trusting him not just to cook—but to enhance their performance and well-being through food.

Chef Ingraham’s approach is rooted in the belief that food should nourish both the body and the soul. His first cookbook, Eating Well to Win, reflects this holistic philosophy, offering insight into the vital connection between nutrition and optimal performance. His latest work, LOVE: My Love Expressed Through Food, is a deeply personal and interactive culinary memoir that weaves together powerful stories, memorable experiences, and flavorful recipes from his journey as a chef.
Constantly pushing the boundaries of his craft, Richard remains actively involved in culinary innovation, staying ahead of trends while remaining grounded in nutritional science. He is a mentor, researcher, and community leader—committed not only to excellence in the kitchen but also to uplifting others through his work.

Whether he’s curating performance-enhancing meals for top-tier athletes or designing heartfelt dishes that tell a story, Chef Richard Ingraham continues to transform the way we think about food. His unwavering dedication to health, flavor, and authenticity has made him a trailblazer in the culinary world—and a true ambassador of food as both fuel and expression

Mrs. Sandra Lopez, Advisory Board esteemed member

Ms. Lopez is a human resources professional with a 25-year career in various areas of the human resources field. She has held positions with varying levels of responsibility supporting line and staff level organizations to include labor relations, quality, training, legal compliance, compensation and benefits and overall employee relations.

Ms. Lopez is responsible for the strategic recommendation and implementation of wage analysis and/or work rules for the market from a labor perspective, ensuring trends on recruitment and retention are valid in the market and ensuring employees are engaged in her two hotels in a constant change-management mode post pandemic.

Ms. Lopez has been with The Ritz-Carlton Hotel Company since 2001, and prior to that, she worked as Cluster Human Resources Director for Hilton Hotels. She earned a Bachelor’s Degree in Business Administration from The University of Miami, a Master’s Degree in Public Administration from The Florida International University, and graduate certificate in Labor Relations from Michigan State University. She holds the Professional in Human Resources (PHR) certification through Human Resource Certification Institute (HRCI) (albeit not active at the moment).

To add, she has been an adjunct professor at Miami Dade College, Florida International University and a frequent guest speaker at St Thomas University. She sits on the Marriott Business Council Board for Children Miracle Network, and most recently, also sits on the Advisory Board for St Thomas University. She has also been a panelist with the Greater Miami and the Beaches Hotel Association’s local market chats in 2024 alongside other hoteliers to discuss trends in the hotel space post COVID.

Sandra is married, and has two beautiful daughters – one is a Senior and a Sunsations at The University of Miami and her youngest is a Freshman at Tallahassee State College hoping to transfer to Florida State University this Fall. She also successfully manages several rental properties in her portfolio (NS Lopez Real Estate Holdings) as well as her daughter’s swimwear line (Seababe Swimwear, LLC.).

Her advice to students is to always say “yes.” You never know who you will meet at the next event and/or meeting. Always say “yes” and then ask questions.

For more information or to begin your enrollment in the BS in Culinary Arts, Tourism, and Hospitality Management program at STU, please contact our admissions office. Our advisors are ready to assist you.

Admissions
16401 NW 37th Avenue
Miami Gardens, FL 33054
Call or Text: 305-563-8792
Email: admissions@stu.edu

Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management

Program Overview

Specializations

Career Landscape

In the Classroom

Take the first step towards a dynamic career in hospitality.

Culinary Arts, Tourism, and Hospitality Management Fast Facts

Certifications

Bundled Pricing

Experienced Instructors

Experiential Learning

CATHM Industry Advisory Board

Program Director

Reach out

Colleges

Information

Compliance