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Culinary Arts

Culinary Arts Restaurant and Hospitality Management

The Culinary Arts, Restaurant and Hospitality Management program of study, Restaurant and Hospitality Management prepares students for a challenging career in all facets of the hospitality industry.  The curriculum emphasizes fundamental and intermediate techniques in culinary arts with an emphasis in restaurant and institutional management.  The curriculum enables students to develop management marketing, and supervisory skills emphasizing cost controls, nutrition and wellness, fine dining management, human relations and personnel.

Culinary Arts Degree Culinarian

The Culinary Arts program of study, Culinarian prepares students who enjoy working with food for a challenging career in all facets of the hospitality industry.  The curriculum emphasizes fundamental and intermediate techniques in culinary skills and kitchen management.  The curriculum enables students to develop supervisory skills as well as training to become a culinarian.  Related instruction emphasizes supervision, cost controls, purchasing, nutrition and wellness, advanced culinary garde manger, advanced soups, sauces, and â la carte cookery principles.

Culinary Arts-Baking and Pastry Arts Degree

The Culinary Arts program of study, Baking and Pastry Art prepares students for a challenging career in the bake shop.  The curriculum emphasizes fundamental techniques in culinary arts, and baking.

Students will be introduced to the techniques of procuring artisan breads, classic pastries, pies, tarts and petit fours, celebration cakes, confections and showpieces.

Throughout the program students will develop professionalism and proficiency in preparation procedures, production methods and presentation techniques of pastries, baked goods and desserts, as well as related instruction in cost controls, food handling safety, purchasing, menu planning, dining service, and nutrition and wellness.

Food Service

The Food Service program of study prepares students for a challenging career in restaurant, hotel. motel, institutional, health care, and private club facilities.  The curriculum emphasizes fundamental and intermediate techniques of food preparation, production and baking skills.   It enables students to develop culinary skills as they prepare for entry or intermediate positions in the industry.  Related instruction emphasizes the use and selection of equipment, safety and sanitation, mathematical applications, meal service, product selection, and computer skills.  Graduates of this program are awarded a diploma.

Food Technician

The Food Technician program of study prepares students for a challenging career in restaurant, hotel, motel, institutional, health care and private club facilities.  The curriculum emphasizes the fundamental techniques of food preparation, and production skills.  It enables students to develop culinary skills as they prepare for entry level positions in the industry.  Related instruction emphasizes the use and selection of equipment, safety and sanitation, measurement math applications,  and product selection. 

Special Events and Activities

The Culinary Arts program put on two gourmet dinners during the school calendar year. One in the fall and one in the spring. Proceeds from these two events allows the program to take second year students to the NRA (National Restaurant Association) food show in Chicago in May.

The Culinary Arts program has Friday luncheons prepared and served by the 1st and 2nd year students. These are held on Fridays in the Student Center galley during the spring semester. Proceeds from these also help with funding for the Chicago trip in May.

The Culinary program also participates in the Iowa Beef competition held in April at Ottumwa, Iowa, and the Iowa Pork competition in March at Des Moines, Iowa. Students can get very creative in the foods they prepare and show off their talents to fellow students as well as those from other schools.