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
CCC&TI offers this educational program in this area:
Learn more about a career in Culinary Arts
Emphasis is placed on:
- American/international cuisines
- food/beverage service and control
- food production
- garde manager
- hospitality supervision
For more information about course descriptions or required courses, refer to the current
CCC&TI Course Catalog.
According to the U.S. Department of Labor's Occupational Outlook
, "Employment of cooks is projected to grow 10 percent from 2012 to 2022, about as fast as the average for all occupations.
Job opportunities will result from the combination of employment growth and the need to replace workers who leave the occupation. Those seeking
full-time positions at upscale restaurants, where the pay is often greater, should expect strong competition for jobs."
To learn more about employment outlook and work environment in the Culinary Arts field, go to:
Check out our Culinary Arts show, "Caldwell Cooks
," featuring CCC&TI Culinary Arts Instructors. Get a great recipe, get a sneak-peek inside CCC&TI's professional Culinary Arts kitchen and get a taste of what it might be like to be a professional chef.