Future chefs in this program have their eyes opened to the creative and delectable world of culinary arts. From aspects of proper cooking, Culinary Arts program students are exposed to all aspects of proper cooking, food preparation, and kitchen management, to advanced techniques required to work in the world’s finest dining establishments, these students master a wide array of skillsets. Cooking activities include the preparation and cooking of cuisines from around the world, as well as specialized techniques in creating “food art” and presentation. As part of all high-quality culinary program, students must master sanitation practices; properly use of cooking tools and equipment; and safe management of raw materials, ingredients, production processes, quality control processes, and supply costs analysis.
The 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.
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.