Culinary Arts/Hospitality Management Program
Program Description, Mission, and Objectives
The Culinary Arts/Hospitality Management Program was developed to serve the emerging needs of the food service and hospitality establishments of the college’s service area. This program was designed to provide degrees and certificates with core courses in nutrition, food purchasing, food preparation, cooking, meal presentation and meal service along with knowledge and skills in customer service, restaurant operations and hospitality management.
The program mission is to assist each individual in choosing, preparing for, and becoming gainfully employed in the field of Culinary Arts and or/Hospitality Services Management.
The diverse range of career paths offered by this industry provides excellent job opportunities for people with varied skills and educational backgrounds. Jobs are plentiful for first time workers or employees seeking alternative schedules. Jobs in this career field include restaurant and hotel managers and supervisors, food processing technicians, pastry chefs and bakers, servers, line cooks and chefs.
Additional information is available from the Department of Labor’s Occupational Outlook Handbook.
To be successful in the field of Culinary Arts requires a passion for quality preparation and serving of food and beverages, a commitment to serving others and the ability to function as a team player. Good communication skills and an excellent work ethic are also essential.
According to the 2010-2011 Occupational Outlook Handbook, Culinary Arts graduates may earn the following:
Food Service Managers & Supervisors
Median annual earnings, for salaried food service managers, is $46,320.
The middle 50 percent earn between $36,670 and $59,580 annually.
Chefs and Head Cooks
Median annual earnings of $38,770.
The middle 50 percent earn between $29,050 and $51,540.
The program offers an Associate Degree in Applied Technology - Culinary Arts as well as career entry certificates in Culinary Arts/Hospitality Management, Culinary Arts or Hospitality Services Management. Click here for the courses required for each certificate option.
The AAT Degrees and the associated certificates in Culinary Arts and Hospitality Management include apprenticeship courses. The courses require the student to devote 30 hours per week working in the field under the supervision of professionals in Culinary Arts & Hospitality Management. Theory and lab classes are scheduled toward the beginning of the week to accommodate typical food service work hours for students taking apprenticeship classes.
The Culinary Arts and Hospitality Management Program requires that all students purchase the college specified uniform - this is part of the profession. This purchase must be made before the first day of class. The uniform must be worn by students for all laboratory activities as well as at workplace apprenticeship assignments. The cost for uniforms and textbooks are in addition to the standard tuition and fee charge per credit hour.
Estimated Program Costs
Culinary Arts/Hospitality Management
||Est. Tuition & Fees
||Est. Total Cost
|Associate Degree (AAT)
|Career Entry Certificate (CER)
|Career Skills Certificate (STC) - Culinary Arts
|Career Skills Certificate (STC) -Culinary Arts: Hospitality Service Management
Culinary Arts Instructor, Madison County Career Tech. Center
Education Specialist, Alabama Dept. of Education
General Manager, Holiday Inn Research Park
Chef Chris Villa
Culinary Arts Instructor, Wallace State College
Chef Garien Shelby
Corporate Chef, Adept Technologies
to contact the Culinary Arts/Hospitality Services Management Program or call 256.551.5204 for more information.