Culinary Arts: Culinarian, A.A.S.

Academic Programs

Career Path


Start Term

Program Options

Degree, Certificate or Diploma


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.


  • 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

Career Coach - find a job with this degree

First Semester

HCM 186 - Culinary Foundations I

HCM 111 - Principles of Baking I

HCM 191 - Quantity Food Production I Lab

HCM 113 - Culinary Baking

HCM 100 - Sanitation and Safety

HCM 200 - Dining Service

MAT 711 - Business and Financial Mathematics

Second Semester

HCM 187 - Culinary Foundations II

HCM 112 - Principles of Baking II

HCM 192 - Quantity Food Production II Lab

HCM 121 - Culinary Baking II


HCM 512 - Culinary Internship

Third Semester

HCM 240 - Menu Planning and Design

HCM 230 - Nutrition and Wellness

HCM 343 - Recipe Costing and Menu Pricing

HCM 255 - Purchasing

HCM 243 - Soups and Sauces

HCM 244 - Soups and Sauces Lab

HCM 246 - Garde Manger/Charcuterie

HCM 247 - Garde Manger/Charcuterie Lab

HCM 197 - Regional Wine History

Fourth Semester

HCM 176 - World Cuisine

HCM 278 - Cost Control

HCM 248 - A la Carte Cooking

HCM 249 - A la Carte Cooking Lab

HCM 330 - Hospitality Personnel Management

HCM 532 - Culinary Capstone

MGT 195 - Workplace Empowerment

Total Semester Hours Required: 71.0

Additional Information

Contact Us

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

  • Salary information from EMSI Analyst Database