The KCTCS Culinary Arts program is designed to prepare students 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. Students work in commercial kitchen/laboratory and dining room throught 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.

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).

Mission
To provide a quality, diverse, and practical academic and culinary skills training environment for individuals pursuing careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, and as Certified Professional Chefs.

Associate Professor
Michael W. Riggs, MAE CEC FMP
270-901-1009
mike.riggs@kctcs.edu

Associate Professor
Lisa A. Hunt, MS, FMP
270-901-1010
lisaa.hunt@kctcs.edu