Culinary Arts: Culinarian, A.A.S.

Academic Programs

Career Path

Business

Start Term

Program Options

Degree, Certificate or Diploma

Locations

Council Bluffs Campus

Program Information

Iowa Western Community College’s Culinary Arts Degree program has received a Accreditation from the American Culinary Federation (ACF) Education Foundation Accrediting Commission.

The Culinary Arts: Culinarian program 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.

Job Outlook

61,237 Jobs (2020)

+6.3% Change from 2020-2025

Data is from the Omaha Metropolitans Area, and the seven counties in Southwest Iowa that Iowa Western serves

What will you do

The Culinary Arts: Culinarian program is designed to place students into the workforce upon completion of the two-year degree. Students learn extensive cooking and baking skills, applicable to any type of food service operation, including institutional, hotel, restaurant, or country club facilities. This program also focuses on supervisory and kitchen management skills, as well as the hands-on training necessary to become a culinarian.

Wages

  • Entry: $11.21
  • Average: $13.26
  • Experienced: $19.20

Career Examples

  • Bartenders
  • Combined Food Preparation and Serving Workers, Including fast Food
  • Waiters and Waitresses
  • Personal Care Aides
  • Post Secondary Teachers
  • Cooks, Restaurant
  • Food Preparation Workers
  • Meat, Poultry, and Fish Cutters and Trimmers

First Semester

HCM 186 - Culinary Foundations I 3.0 Credit(s)
HCM 191 - Quantity Food Production I Lab 4.0 Credit(s)
HCM 113 - Culinary Baking 1.0 Credit(s)
HCM 100 - Sanitation and Safety 2.0 Credit(s)
MAT 711 - Business and Financial Mathematics 3.0 Credit(s)
PHI 101 - Introduction to Philosophy 3.0 Credit(s)

Semester Total: 16.0 Credits

Second Semester

HCM 187 - Culinary Foundations II 3.0 Credit(s)
HCM 192 - Quantity Food Production II Lab 4.0 Credit(s)
HCM 121 - Culinary Baking II 1.0 Credit(s)
HCM 255 - Purchasing 3.0 Credit(s)
ENG 110 - Writing For The Workplace 3.0 Credit(s)
HCM 278 - Cost Control 2.0 Credit(s)

Semester Total: 16.0 Credits

Summer

HCM 512 - Culinary Internship 2.0 Credit(s)

Semester Total: 2.0 Credits

Third Semester

HCM 230 - Nutrition and Wellness 3.0 Credit(s)
HCM 243 - Soups and Sauces 1.0 Credit(s)
HCM 244 - Soups and Sauces Lab 2.0 Credit(s)
HCM 246 - Garde Manger/Charcuterie 1.0 Credit(s)
HCM 247 - Garde Manger/Charcuterie Lab 2.0 Credit(s)
HCM 176 - World Cuisine 2.0 Credit(s)
SOC 110 - Introduction to Sociology 3.0 Credit(s)

Semester Total: 14.0 Credits

Fourth Semester

HCM 248 - A la Carte Cooking 2.0 Credit(s)
HCM 249 - A la Carte Cooking Lab 4.0 Credit(s)
HCM 330 - Hospitality Personnel Management 3.0 Credit(s)
HCM 532 - Culinary Capstone 2.0 Credit(s)
MGT 195 - Workplace Empowerment 3.0 Credit(s)
HCM 200 - Dining Service 2.0 Credit(s)

Semester Total: 16.0 Credits

Total Semester Hours Required: 64.0

Notes:





Additional Information

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Program Outcomes

Upon the successful completion of the program students will:

  • Identify & demonstrate how to properly use the principle pieces of equipment in a kitchen setting while preparing foods in mass quantity.
  • Recognize and develop menu preparation using a variety of cooking and plating techniques relevant to specific regions around the world.
  • Define and explain the structure and functions of a standardized recipe and how to price out for a menu after it has been modified or extended.
  • Demonstrate a set of mental and manual skills, and the ability to apply them to a range of baking styles, using equipment in quantity, hot and cold foods preparation.
  • Understand and apply basic culinary and baking principles specifically to entrees, soups and sauces, garde manger, charcuterie, during preparation in accordance to industry standards and specifications.
  • Evaluate and describe the quality of hot foods, cold foods characteristics as well as proposing measures for changing ingredient and production methods as needed.
  • Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in a bakery.
  • Identify and describe nutritional concerns in regards to the food guide pyramid as well as allergy and food intolerance concerns associated with culinary.
  • Identify and describe various ingredients and pairing in regards to cooking and wine selections.
  • Discuss and apply concepts, techniques, and terminology to various cuisines, wine styles, and cultures from around the world.

Program Disclaimers

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