Culinary Arts
Associate Degree of Applied Science
Program Number:
103161 Program Website:
Program Courses offered at the following Campuses:
About
The Culinary Arts Program is for individuals interested in pursuing a career within the hospitality field in mid-management positions in food preparation and service areas. This program is accredited by the American Culinary Federation Educational Institute. Statistics show that the food service industry is America’s #1 retail employer.
An education in Culinary Arts at MATC offers you unparalleled opportunity in an industry that generates $399 billion in annual sales in the United States. According to the National Restaurant Association (NRA), 11.3 million people are employed in food service-related businesses making it the largest retail employer in the country and second in overall employees only to the federal government. Culinary Arts Program alumni hold many key positions throughout the region such as purchasing agents, general managers and executive chefs. In fact, our graduates typically receive on average 5 to 10 job offers from local industry. Many go on to become educators or to own their own businesses.
Graduates of this program typically earn $18,500 to $35,000 per year.
Admissions
Requirements for Program Application
The following is required to process your application:
- High School transcript - or
- HSED/GED Test Scores - or
- College transcript showing an Associate Degree, Bachelor's or higher Degree
Requirements for Program Eligibility for the Current Academic Year
The following are required to be eligible for the program:
- 2.25 GPA or above.
- COMPASS test or equivalent assessment test is required prior to registration.
- Attendance at Summer Orientation session.
Admission Processing Deadlines:
Fall 2010
For this program applications and credentials must be received by July 1st, 2010 to be considered for the fall semester.
Admission information and Next Steps:
Program Outcomes
Program Outcomes:
- Work collaboratively with colleagues to accomplish mission, goals, and objectives.
- Utilize knife skills to meet industry standards.
- Be aware of historical professional cooking structure.
- Be aware of contemporary professional cooking structure.
- Be proficient in professional cooking techniques.
- Demonstrate appropriate work ethic through proper conduct and dress.
- Recognize divergent food cultures.
- Practice proper state and federal sanitation guidelines.
- Produce food products in a timely fashion.
- Perform math functions effectively as it applies to food recipes and formulas.
- Apply communication skills both in written, electronic, and verbal formats.
- Be guided by a set of professional ethics, based on the knowledge and understanding of the professional codes such as the American Culinary federation.
- Demonstrate a commitment to continued professional growth.
- Respect the importance of diversity in the broadest sense related to food, culture and people.
- Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
Culinary Arts and Baking/Pastry Arts Programs will monitor achievement of these outcomes through a variety of mechanisms, such as coursework, comprehensive examinations, portfolios, exit interviews, and surveys of graduates and employers.
Employment
Graduation Requirements:
A grade of "C" or higher is required for all core (program specific) courses to graduate.
Career Potential:
- Prep Cooks/Cooks:
Prepare various foods such as meats, vegetables, soups and sauces as directed by a chef or kitchen manager. - Line Cooks:
Are directly involved with on line food preparation. - Broiler Chefs or Garde Mangers:
Are primarily food preparation people for a particular station in the kitchen. - Sous Chefs:
Manage or supervise a particular station in the kitchen; are a direct link to kitchen from the executive chef. - Executive Chefs or Owner/Operators:
Generally supervise all kitchen personnel and coordinate purchase, storage and preparation of all food items.
Additional Info
Additional Info about the Program:
Please see the following link(s) for certificates related to this program:
Last Modified: October 9, 2009