A Differential Standard of Hospitality Management Education

The Tony and Libba Rane Culinary Science Center in the College of Human Sciences at Auburn University prepares graduates for an array of careers within the broad hospitality industry with immersive, hands-on learning opportunities, while also providing exceptional service to patrons visiting the facility’s state-of-the-art restaurant, hotel and food hall.

Hotel and Restaurant Management

The Hotel and Restaurant Management (HRMG) option is designed to prepare students for careers in the premium service segment of the lodging and food service industries. Graduate level degrees at the master’s and doctoral levels are available in Hospitality Management.

Learn more about the The Hotel and Restaurant Management option

Event Management

The Event Management Option (EVMT) is designed to attract students pursuing careers in the multi-faceted and ever evolving commercial, and non-commercial Meetings, Incentive, Conference and Events (MICE) sector.

Learn more about Event Management

Culinary Science

Culinary Science is designed to attract students pursuing careers in the commercial, and non-commercial food production and service industry.

Learn more about Culinary Science

Brewing Science and Operations

Auburn University offers two distinct graduate programs in Brewing Science and Operations – a Graduate Certificate and Master of Science program.

Learn more about Brewing Science and Operations
Creating an Immersive Experience
Trinchero Family Estates Wine Appreciation Laboratory

The Trinchero Family Estates Wine Appreciation Laboratory cultivates a special atmosphere for student and community learning. Fifty individual tasting tables are equipped with special lighting, elevated tasting trays, a sink, and a tab for wine evaluation.

Distilled Spirits Laboratory

(Micro-Distillery coming 2023)

Located on the second floor near the Wine Appreciation Laboratory, The Distilled Spirits Laboratory enhances the learning experience of hospitality management students as it pertains to the distillation process. A credentialed College of Human Sciences faculty member with expertise in beverage appreciation will educate the students about the process and the many distilled spirits.

Viking Culinary Exhibition Laboratory

State-of-the-art audio/visual equipment vividly captures the sights and sounds of live demonstrations, bringing students up close with the action as it unfolds in the exhibition lab. The laboratory design also allows for the study of innovative cooking methods and techniques from around the world.

"The Rane Culinary Science Center being home to the Hospitality Management Program will elevate educational and engagement opportunities for our students as we move forward, in a way that will have the industry and those working in academia take notice."

Susan Hubbard

Dean, College of Human Sciences