Career Paths
The careers LSCAHM prepares you for.
Hospitality promotes on merit and moves fast — from the pass to the boardroom. These are the destinations LSCAHM graduates head toward most, in kitchens, hotels and ventures of their own.
career paths
you can take.
Six destinations where LSCAHM graduates land most often — each built on craft, service and the business behind both.
Chef de Partie → Head Chef
Run a section, then a kitchen — the classic brigade route through serious restaurants and hotels.
Pastry Chef
Own the sweet side of the menu — from viennoiserie at dawn to plated desserts at service.
Restaurant Manager
Run the room — service standards, teams, reservations and the guest experience end to end.
Food & Beverage Manager
Own every outlet in a hotel — restaurants, bars, banqueting and room service, and their margins.
Food Entrepreneur
Open your own concept — pop-up to permanent — with the craft and the numbers to make it survive.
Events & Banqueting Manager
Deliver weddings, launches and state dinners — logistics, kitchens and service at scale.
I costed my first menu in class on a Tuesday and ran it as a pop-up that weekend. Two years later I opened my own place.
From first service to head chef.
Talk to an advisor about the LSCAHM route toward the kitchen, the room or your own concept.
