Culinary Arts

Program Description

The Culinary Arts program offers students many opportunities to enter and advance in the hospitality industry. Students receive hands-on, practical experience in all aspects of food preparation and production. Coursework begins with food preparation techniques and progresses through the development of management skills related to the operation of a food service business.

The food industry has and will continue to have excellent job opportunities. Millions of meals are prepared daily in restaurants, hotels, schools and health care facilities.

Statewide Salary Range for Recent Graduates

$14,400 $50,000

Approximate Costs

• $111.85 per credit (resident)
• $167.80 per credit (out-of-state resident)
• *Online students are not charged out-of-state fees.

Program Outcomes

• Analyze and apply food and beverage purchasing procedures.
• Apply analysis and problem solving to food production.
• Design menus.
• Apply food safety and sanitation practices to food preparation and service.
• Apply management skills to restaurant operations.
• Apply multiple cooking methods in the preparation of meats, fish, poultry, vegetables, potatoes, soups, sauces and bakery.
• Apply nutritional principles to the preparation of food.
• Exhibit kitchen organizational skills (mise en place) and pre-preparation time management skills.

Career Opportunities

• Chef
• Chef de Cuisine
• Sous Chef
• Personal Chef
• Food Service Sales Associate
• Chief Steward
• Purchasing Agent

Entrance Scores

Admission Process

• Submit the college admission application.
• Submit the $30 one-time fee.
• Submit high school and other official college transcripts.
• Take the college assessment test (Accuplacer, ACT or other). The Accuplacer assessment can be taken at MPTC.
• Meet with Admissions to discuss order of courses and prerequisites (strongly encouraged).
• Check with Admissions if any additional steps are required.