Culinary Arts/Hospitality Management Program

The Culinary Arts/Hospitality Management Program will not be accepting new students after the

Summer 2020 Semester.

The Culinary Arts/Hospitality Management Program was developed to serve the emerging needs of the food service and hospitality establishments of the college’s service area. This program was designed to provide degrees and certificates with core courses in nutrition, food purchasing, food preparation, cooking, meal presentation and meal service along with knowledge and skills in customer service, restaurant operations and hospitality management.

Your Future

The diverse range of career paths offered by this industry provides excellent job opportunities for people with varied skills and educational backgrounds. Jobs are plentiful for first time workers or employees seeking alternative schedules. Jobs in this career field include restaurant and hotel managers and supervisors, food processing technicians, pastry chefs and bakers, servers, line cooks and chefs.

To be successful in the field of Culinary Arts requires a passion for quality preparation and serving of food and beverages, a commitment to serving others and the ability to function as a team player. Good communication skills and an excellent work ethic are also essential.

Food Service Managers & Supervisors

The median annual earnings is $48,130.
The lowest 10 percent earned less than $30,480 annually.
The highest 10 percent earned more than $80,410 annually.

Chefs and Head Cooks

The median annual earnings is $40,630.
The lowest 10 percent earned less than $23,260 annually.
The Highest 10 percent earned more than $70,960 annually.