The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.
CCC&TI offers an educational program in this area:
Emphasis is placed on:
- food/beverage service and control
- garde manager
- American/international cuisines
- food production
- hospitality supervision
For more information about course descriptions or required courses, refer to the current CCC&TI Course Catalog and its corresponding Addendum.
According to the U.S. Department of Labor's Occupational Outlook Handbook, "Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2004-14 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to more often dine out and take vacations. In addition, the large number of two-income households will lead more families to opt for the convenience of dining out." ((Visited 2006. April 26)).
To learn more about employment outlook and work enviroment in the Culinary Technology field, go to