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Culinary arts
Overview
There’s a bounty of jobs in today’s restaurant industry. One of the largest private-sector employers, the industry employs more than 14 million people in both front-of-the-house and kitchen positions.
Also, the number of jobs for chefs, head cooks and food preparation and serving supervisors is expected to increase faster than average, while the median pay for chefs and head cooks in 2017 is nearly $46,000 annually, according to the U.S. Bureau of Labor Statistics.
Despite the positive numbers, the plum jobs aren’t easy to come by. A culinary arts degree, along with determination and hard work, can make you a more competitive job candidate as you start your career.
Stark State’s associate degree in culinary arts has the ingredients for your success.
Work in many areas, including
- restaurants
- institutional kitchens
- school kitchens
- hotel/resort kitchens
- test kitchens
Prepare for a career as a/an
- caterer
- cooking assistant
- executive chef
- pastry chef
- sous chef
- personal chef
- sommelier
- food scientist
- line cook
- short order cook
- pizza cook
- restaurant manager
- cafeteria manager
- food critic
- food photographer
- food researcher
- food consultant
Stark State’s culinary arts program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.
Courses
Your pathway to a degree
Associate degree
Degree
- Associate of Applied Business
Additional info
Accreditation
Stark State’s culinary arts program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation, 180 Center Place Way, St. Augustine, FL 32095; 800-624-9458; www.acfchefs.org
Additional fees
Additional fees apply to culinary-related classes including uniforms and tools that are available for purchase in the College Store. Below is a listing of requirements.
Uniform
- White Chef coat
- Hounds tooth chef pants
- Black or white chef’s hat
- Black shoes, non-slip (closed toe and heel, plain professional)
- Black or white Apron
Tools
- Chef/French knife
- Boning knife
- Paring knife
- Thermometer
- Serrated/bread knife
- Permanent marker
- Case (to safely carry)
Program learning outcomes
- Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation and service.
Identify and demonstrate the concepts of recipe costing, purchasing, receiving and issuing practices in food service operations. - Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention.
- Communicate clearly and professionally, both verbally and in writing.
- Develop strategies to improve business performance using creativity and problem solving skills, based on operational theory and procedures.
- Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
- Develop and apply ethical and sustainable hospitality industry policies.
Install, configure, and administer common operating systems and services used in the business environment.
