A chef is more than just a good cook. A chef is an artist, organizer, manager, and leader. A chef is a professional. The right training can lead to exciting jobs. If you love to cook, you owe it to yourself to learn more. The KCTCS Culinary Arts program is designed to prepare you for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals. You work in commercial kitchen/laboratory and dining room throughout the course of study. The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation.
For course description, see the Program Brochure.
For specific course requirements, see the KCTCS Course Catalog.
For a sequence of course, see the Course Sequence.
For program cost, see the estimate worksheet.
For Gainful Employment, see Gainful Employment Disclosure Information.
This program has no special admission requirements; however progression in the Culinary Arts program is contingent upon achievement of a grade of "C" or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale).
You can earn an Associate in Applied Science degree in two years if you maintain full-time status.
This information should not be considered a substitute for the KCTCS Catalog. You should always choose classes in cooperation with your faculty advisor to ensure that you meet all degree requirements.