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
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 2012-2013 Occupational Outlook Handbook, Culinary Arts graduates may earn the following:
Food Service Managers & Supervisors
- Median annual earnings, for salaried food service managers,
- The lowest 10 percent earned less than $30,480 annually.
- The highest 10 percent earned more than $80,410 annually.
Chefs and Head Cooks
- The Median annual earnings are $40,630.
- The lowest 10 percent earned less than $23,260 annually.
- The Highest 10 percent earned more than $70,960 annually.
The program offers an Associate Degree in Applied Science as well as career entry certificates. Click here for the courses required for each certificate option.
The AAS 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
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
Estimated Program Costs
Culinary Arts/Hospitality Management
||Est. Tuition & Fees
||Est. Total Cost
|Associate Degree (AAS)
|Career Skills Certificate (STC) - Culinary Arts
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
General Manager, Hilton Garden Inn Huntsville
President/Owner, Shea’s Express
Chef Darvin McDaniel
Kitchen Manager, Wintzell’s Oyster House
General Manager, Embassy Suites
to contact the Culinary Arts/Hospitality Services Management Program or call 256.551.5204 for more information.