Culinary Arts/Chef Training

Stan T.Leave a Comment

About this program

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Career Opportunities

Private Household Cooks

Nancy Lee from
1 reviews
prepare meals in private homes. Includes personal chefs.
$46810
Post-secondary certificate
Personality Match

Restaurant Cooks

prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
$29530
No degree required
Strong job growth
Personality Match

Chefs and Head Cooks

Heloise Blause from
Charlie McKenna from Lillie's Q, a Southern BBQ restaurant company
Chef Van Hurd from Citizen Chicken & Donuts
Devan Cameron from Braised and Deglazed
4 reviews
direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
$58740
Associate's degree
Personality Match


Food Preparation Supervisors

directly supervise and coordinate activities of workers engaged in preparing and serving food.
$37880
No degree required
Strong job growth
Personality Match


Related Majors

Institutional Food Workers

A program that prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.

Culinary Science/Culinology

A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management.

Wine Steward/Sommelier

A program that prepares individuals to manage wine selection, purchasing, storage, sales, and service for a variety of establishments in the hospitality industry. Includes instruction in wine production, wine regions of the world, wine tasting, food and wine matching, service techniques, and wine program management.


Casino Operations and Services

A program that focuses on casino operations and services. Includes instruction in casino operations, casino security and surveillance, casino dealing, principles of the gaming industry, ethics, and gaming law.

Casino Dealing

A program of study that prepares individuals to apply technical skills and knowledge to become table games dealers in casinos or other recreational settings. Includes instruction in dealing techniques for Baccarat, Blackjack, Carnival Games, Craps, Poker, and Roulette.


Restaurant, Culinary, and Catering Management

A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.

Food Preparation/Professional Cooking/Kitchen Assistant

A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.

Meat Cutting

A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.



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