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Culinary Arts

Program Description

The Culinary Arts degree and diploma programs are a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts degree or diploma. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Nature of the Work

Chefs, head cooks, and food preparation and serving supervisors hire, train, and supervise staff, prepare cost estimates for food and supplies, set work schedules, order supplies, and ensure that the food service establishment runs efficiently and profitably. Additionally, these workers ensure that sanitation and safety standards are observed and comply with local regulations. Fresh food must be stored and cooked properly, work surfaces and dishes clean and sanitary, and staff and customers safe from illness or injury to avoid being closed by the health department or law enforcement.

Employment

Chefs, head cooks, and food preparation and serving supervisors held 941,600 jobs in 2008. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. Nearly half of chefs and head cooks were employed at full-service restaurants (those that had table service). About nine percent each were employed by hotels and the special food services industry that includes caterers and food service contractors. Eight percent were self-employed.

Job Outlook

Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, which is more slowly than the average for all occupations. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase.

Earnings

Median annual wage-and-salary earnings of chefs and head cooks were $38,770 in May 2008.The middle 50 percent earned between $29,050 and $51,540.The lowest 10 percent earned less than $22,120, and the highest 10 percent earned more than $66,680.

Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2010-11 Edition, Pharmacy Technicians and Aides, on the Internet at http://www.bls. gov/oco/ocos330.htm. 

**Provision of a health certificate documenting adequate health including the ability to lift 50 pounds, to do prolonged standing and to tolerate heat is required. Also, documentation of a negative tuberculosis skin test or chest X-ray is required.


View Degrees
Culinary Arts Degree (62 hrs)
core courses
ENGL 1101 Composition and Rhetoric
3
Select courses from list below for min of 3 cr:
PSYC 1101 Introductory Psychology
(3)
SOCI 1101 Introduction to Sociology
(3)
ECON 1101 Principles of Economics
(3)
MATH 1111 College Algebra
3
Select courses from list below for min of 3 cr:
ENGL 1102 Literature and Composition
(3)
HUMN 1101 Introduction to Humanities
(3)
ARTS 1101 Art Appreciation
(3)
An additional 3 cr. must be taken from Area I, II, III or IV. See your advisor for a tracking sheet with course selection for each area.
 
Culinary Arts
occupational courses
COMP 1000 Introduction to Computers
3
CUUL 1000 Fundamentals of Culinary Arts
4
CUUL 1110 Culinary Safety and Sanitation
4
CUUL 1120 Principles of Cooking
6
CUUL 1129 Fund/Restaurant Operations
4
CUUL 1220 Baking Principles
5
CUUL 1320 Garde Manger
4
CUUL 1370 CulinaryNutrition&Menu Develop
3
CUUL 2160 Contemporary Cuisine
4
CUUL 2130 Culinary Practicum&Leadership
(6)
 


View Diplomas
Culinary Arts Diploma (49 hrs)
core courses
EMPL 1000 Interpersonal Relations and Professional Development
2
ENGL 1010 Fundamentals of English I
3
MATH 1012 Foundations of Mathematics
3
 
Culinary Arts
occupational courses
COMP 1000 Introduction to Computers
3
CUUL 1000 Fundamentals of Culinary Arts
4
CUUL 1110 Culinary Safety and Sanitation
4
CUUL 1120 Principles of Cooking
6
CUUL 1129 Fund/Restaurant Operations
4
CUUL 1220 Baking Principles
5
CUUL 1320 Garde Manger
4
CUUL 1370 CulinaryNutrition&Menu Develop
3
CUUL 2160 Contemporary Cuisine
4
CUUL 2130 Culinary Practicum&Leadership
(6)
 


View Available TCCs
There are no available TCCs at this time, please check back with us regularly as new programs are added regularly.




*All program information subject to change without notice.

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Program Admission Information

High school diploma or GED Required for admission.

COMPASS SCORES
Min. Scores
Writing
Reading
Pre-Algebra
Algebra
Degree
62
81
N/A
37
Diploma
32
70
26
N/A



Instructors & Faculty

White, Todd
Beard, Matt