Program Overview

Culinary Arts

male and students use chef's knife to cut scallions

* This program is financial aid eligible.
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.


Please email Altarius Moody, Program Director, if you would like more information or have questions. 

Fall Application Deadline is Jun 15

Estimated Tuition & Fees

$5016.00

Degree Type

Associate in Applied Science (AAS)

Credit Hours

66

Location

American Tobacco Campus

Program Stats

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Median Salary

$24,090
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Average Class Size

16
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Estimated Completion Time

18-19 months

Current and Upcoming Course Offerings

Course Number Title Credit Hours
CIS-110 Introduction to Computers 3
Three students in culinary program preparing dish. One student is leaning over table toward food to grab.

“I’ve been cooking since I was six years old so this is all I know. I took cooking too seriously before. It was always just a career, but because of my experience in this program it has become more of a passion.”

—Joshua Byker