Start Term
Program Options
Degree, Certificate or Diploma
Locations
Council Bluffs Campus
Job Outlook
This program is primarily designed for students intending to enter the workforce after finishing their two-year degree at Iowa Western.
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: Culinary and Hospitality Management A.A.S. can open up a whole world of exciting careers in some of the best restaurants and hotels around the world, it can also unlock other opportunities in the gastronomic sector. Beyond becoming a professional chef, a culinary arts program can be the gateway to other exciting roles in the industry too.
Wages
- Entry: $13.99
- Average: $21.68
- Experienced: $25.53
First Semester | ||||
| HCM 100 - Sanitation and Safety | 2.0 Credit(s) | |||
| HCM 186 - Culinary Foundations I | 3.0 Credit(s) | |||
| HCM 113 - Culinary Baking | 1.0 Credit(s) | |||
| HCM 191 - Quantity Food Production I Lab | 4.0 Credit(s) | |||
| HCM 323 - Cakes and Chocolates | 3.0 Credit(s) | |||
| MAT 711 - Business and Financial Mathematics | 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 246 - Garde Manger/Charcuterie | 1.0 Credit(s) | |||
| HCM 247 - Garde Manger/Charcuterie Lab | 2.0 Credit(s) | |||
| HCM 200 - Dining Service | 2.0 Credit(s) | |||
| BUS 130 - Introduction to Entrepreneurship | 3.0 Credit(s) | |||
| ENG 110 - Writing For The Workplace | 3.0 Credit(s) | |||
Semester Total: 18.0 Credits | ||||
Third Semester | ||||
| HCM 230 - Nutrition and Wellness | 3.0 Credit(s) | |||
| HCM 330 - Hospitality Personnel Management | 3.0 Credit(s) | |||
| HCM 172 - International Cuisine Lab | 3.0 Credit(s) | |||
| HCM 173 - International Cuisine | 2.0 Credit(s) | |||
| HCM 322 - Breads and Pastries | 3.0 Credit(s) | |||
| SOC 110 - Introduction to Sociology | 3.0 Credit(s) | |||
Semester Total: 17.0 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 532 - Culinary Capstone | 2.0 Credit(s) | |||
| HCM 512 - Culinary Internship | 2.0 Credit(s) | |||
| MGT 195 - Workplace Empowerment | 3.0 Credit(s) | |||
| PHI 142 - Ethics in Business | 3.0 Credit(s) | |||
Semester Total: 16.0 Credits | ||||
Total Semester Hours Required: 67.0 | ||||
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Notes:
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Program Outcomes
Upon the successful completion of the program students will:
- Use the principal pieces of equipment in a kitchen setting while preparing foods in mass quantities.
- Use the principles of financial management within a hospitality setting.
- Use basic culinary principles in the preparation of food.
- Apply ServSafe standards to ensure food safety.
- Create custom dishes with consideration to the needs of customers, including concerns regarding nutrition, allergies, and food intolerances.
- Use ethical principles of restaurant management in hospitality settings.