Professional Culinary Arts & Hospitality

This program is designed to be completed in 48 weeks.

A rewarding career awaits you in an industry full of fun and excitement

Program Objective:

The Commercial Foods and Culinary Arts/Professional Culinary Arts and Hospitality Program has a commitment to provide a quality educational program to the student emphasizing essential skills, knowledge, and the need for desirable work habits and attitudes. The program is flexible enough for teaching specialties, seeking basic job preparatory skills or for upgrading those in the trade.

Program Content:

This program provides students with the technical knowledge and skills for employment in the areas of Commercial Cooking and Baking as cooks, bakers and/or food preparation workers in the commercial foods and culinary arts industry, as well as, supplemental training for persons previously employed in food service occupations. Instruction includes a combination of classroom theory and practical experience.

Admission Requirements:

  • 16 years of age or older and not currently enrolled in any K-12 program

  • Occupational Interest

Completion Requirements:

The entire program is 1200 clock hours, but students can earn a certificate upon completion of the following OCPs:

OCPCOURSEHOURS
OCP AFood Preparation300 Hours
OCP BCook, Restaurant300 Hours
OCP CChef/Head Cook300 Hours
OCP DFood Service Management300 Hours
Total Hours: 1200

Minimum basic-skills grade levels required for awarding a Full Program Completion Certificate are 9th grade in Math, Reading, and Language on the TABE® test, or Industry Certification. Additional information can be provided by student services. Students are expected to complete program competencies.

Employment Opportunities:

  • Prep Cook
  • Line Cook
  • Saute Cook
  • Fryer and Grill Cook
  • Baking and Pastry Cooks
  • Garde Manager
  • Cake Decorator
  • Saucier
  • Catering and Buffet Planner
  • Table Settings and Server
  • Kitchen Management
  • FOH Manager
  • Food Safety Manager
  • Sous Chef/Chef de Cusine

Employment Requirements:

  • ServSafe Food Protection Management Certification is strongly recommended

  • On-the-job training or postsecondary training in a Culinary Arts program is recommended

Salary:

According to the 2017 Bureau of Labor Statistics the median pay for a cook was $23,970 annually or $11.52 per hour.

Financial Aid:

Financial aid is available to those who qualify. Applicants must have a high school diploma from an accredited High School, or its equivalent. To apply, complete the Free Application for Federal Student Aid, at www.fafsa.gov. Questions pertaining to this matter should be directed to the Financial Aid Office.

Program Cost:

  • In-state residents – $2.56 per hour (Subject to change)

  • Out of state resident – $10.25 per hour (Subject to change)

  • $15.00 application fee per trimester

  • Material fee – $20.00 

  • Identification fee – $5.00 per trimester

  • Liability insurance fee – $10.50

  • Students must purchase books/kits and/or uniforms, if applicable

Program Hours:

  • Monday – Friday from 7:00 a.m. to 1:00 p.m.
  • Monday – Thursday from 5:00 p.m. to 10:15 p.m.

Find Out More

    Culinary