2018/2019 Catalog > Hotel & Restaurant Management > Culinary Arts
Please select from the following degrees, which are available for this program of study:

For everyone who has ever wanted to be a cook or chef, the Culinary Arts Program is designed to offer hands-on training to meet the growing demand for well-trained personnel in the high-volume food industry.

Learn the skills of food creation and preparation to the responsibilities of the food service manager including: nutritional values, food preparation, and training of maintenance procedures for sanitary conditions within the food production facility.

This program includes academic classroom study and practical hands-on laboratory work.

Culinary Arts careers are available in high-volume restaurants, institutions (colleges, schools, office complexes, correctional facilities, hospitals) country clubs and central commissary kitchens. Other potential careers include banquet manager/chef, restaurant manager, kitchen manager, food sales representative, sous chef, or baker.

National career and salary information

No faculty associated with this department are listed in the staff directory.

Adjunct Faculty

David Pembleton * 800-377-5222 x7284
Office: Bldg 30 - Culinary Arts Rm 104

James Phillips * 800-377-5222 x7283
Office: Bldg 30 - Culinary Arts Rm 110