Our program is designed to train students for a career in Culinary Arts. We offer a 40 credit hour program that will result in a Certificate in Culinary Arts upon completion. Students may obtain other National certificates such as ServSafe and ManageFirst as they progress through the curriculum. We utilize an advisory committee of a variety of Culinary professionals from all aspects of the industr
y in shaping our curriculum and teaching. Our students are prepared for virtually any job within the industry. We have students currently working as: Head Bakers, Assistant Pastry Chef's, Room Service Chef's, Sushi Chef's, cooks within Barbeque restaurants, Managers and Assistant Managers, catering professionals; and many other areas of the industry. The possibilities are endless and up to each student depending on their interest and drive. Post-Secondary students will take 40 credit hours over the span of 2 semesters. The curriculum has been designed to build upon each course and skills to the final Capstone Course. In the final course; Capstone, students will utilize all of their resources from their other courses to conceptualize a restaurant; create a brand/logo; create an employee handbook; create a menu and recipes; prepare spreadsheets costing equipment, food and other associated costs; hiring employees; advertise their restaurant; and then open their restaurant and sell their menu to the public. Students also will leave with a Portfolio to show potential employers all of their talents and acquired skills. This is a powerful tool in gaining employment within this industry. Our students are some of the best prepared in this region for almost any job within the industry. High School students may come a half-day during their Senior year. These students will earn 20 hours towards a certificate. Students wishing to complete the program, may come back after graduation to complete those 20 hours. Currently, the high schools will pay for eligible students to attend the program while they are attending high school. These students will learn the first half of the program which includes: ServSafe, Equipment & Industry, Cooking Methods, Foods I, Foods II, Beginning and Advanced Baking, and Customer Service. It is a great program for students interested in a possible career within the industry and those desiring to learn about cooking. We are very proud of our program and are constantly updated depending on the industry trends and needs. Our teaching staff is some of the best around and always looking to raise the bar with all that we do. If you have any questions, please contact the college directly or you may email Chef Cheryl Runnebaum at [email protected] or call 913-288-7871. Questions regarding enrolling and financial aid, please call the main number.