Start Term
Program Options
Degree, Certificate or Diploma
Locations
Program Information
Students pursuing a career in the culinary industry can start with this two semester certificate program, designed to teach students the basic food safety, preparation, and production skills and techniques needed to gain entry-level employment in restaurant, hotel, motel, institutional, health care and private club facilities.
After completion of the course sequence, students earn a certificate, which can be applied toward advanced awards, including a diploma program and three Associate of Applied Science degrees in Culinary Arts: Culinary, Baking and Pastry Art, and Restaurant and Hospitality Management.
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 program is designed to place students into the workforce upon completion of the eight-month certificate. After completing this program, graduates are qualified for entry-level positions in the field. Students who wish to earn a degree and qualify for advanced positions should continue on and complete The Culinary Arts diploma, or one of three Associate of Applied Science degrees in Culinary Arts: Culinarian, Baking and Pastry Art, or Restaurant and Hospitality Management.
Wages
- Entry: $11.21
- Average: $13.26
- Experienced: $19.20
First Semester | ||||
| HCM 100 - Sanitation and Safety | 2.0 Credit(s) | |||
| HCM 186 - Culinary Foundations I | 3.0 Credit(s) | |||
| HCM 191 - Quantity Food Production I Lab | 4.0 Credit(s) | |||
| HCM 187 - Culinary Foundations II | 3.0 Credit(s) | |||
| HCM 192 - Quantity Food Production II Lab | 4.0 Credit(s) | |||
Semester Total: 16.0 Credits | ||||
Total Semester Hours Required: 16.0 | ||||
|
Notes:
|
||||
Additional Information
Financial Aid
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, while preparing foods in mass quantity.
- Define and explain the structure and function 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 cooking 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 compliance with HACCP and in accordance to industry standards, and specifications.
Program Disclaimers
- Salary information from EMSI Analyst Database