The Culinary Arts diploma program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts Diploma. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.
Employment Opportunities
Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.
CULINARIAN: An entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.
SOUS CHEF: A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.
PASTRY CULINARIAN: An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.
WORKING PASTRY CHEF: A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.
Licensure/Certification
Culinary Arts students receive the ServSafe® certification prior to program completion. Students also have the option of taking the National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program ™ competencies in nutrition, cost control, and hospitality and restaurant management.
Admissions Criteria
- Submit a completed application and application fee;
- Be at least 16 years of age;
- Submit official high school transcript or GED transcript;
- Submit official college transcripts, if applicable;
- Meet the following assessment requirements:
| Test |
Reading |
Writing |
Numerical |
Algebra |
| Accuplacer |
55 |
60 |
34 |
NA |
| Accuplacer (Next Gen) |
224 |
236 |
229 |
NA |
| Compass |
70 |
32 |
26 |
NA |
| SAT |
16 |
15 |
18 |
NA |
| SAT |
270 |
280 |
310 |
NA |
| ACT |
14 |
13 |
14 |
NA |
| ASSET |
37 |
38 |
32 |
NA |
| PSAT |
16 |
15 |
18 |
NA |
| GED |
NA |
145 |
145 |
NA |
| TABE |
461 |
NA |
442 |
NA |
Culinary Arts Diploma Curriculum
The curriculum for the Culinary Arts diploma program is designed for the semester system. A student may enter the program any semester for general education courses, fall and spring for program courses. To graduate, diploma-seeking students must earn a minimum of 52 semester credit hours. The program requires a minimum of 1320 contact hours and generally takes 4 semesters to complete.
Program Courses
Basic Skills Courses (8 Credits)
Occupational Courses (44 Credits)
CUUL 1000, CUUL 1110, CUUL 1120, CUUL 1220 and CUUL 1320: “C” or higher grade is required for these courses.
Select one (3 Credits)
Program Costs
Tuition ($100 per credit hour): $5,200
Fees ($385 per semester): $1,540
Books/Supplies: $1,000
Uniform/Knife Kit Package: Approximately $270*
Liability Insurance: Liability Insurance (click to find your program)
Physical Exam: $150 **
TB Test: $40**
Hepatitis B Series: $265**
Course Supply Fees: Culinary Arts (click to find individual course fees)
* Uniforms/ Knife Kits package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.
**Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat is encouraged but not required. TB Test and Hepatitis B Series are required by the end of the first semester. If students have proof of immunizations, a copy can be provided to the instructor.
(Costs are estimates and are subject to change.)
Practicum Education
The Culinary Arts Practicum provides students with an opportunity for in-depth application and reinforcement of principles and techniques in a foodservice job setting. The clinical practicum allows the student to become involved in a professional work situation applying technical skills.
The Practicum requires that the student spend a minimum of 15 hours a week in a supervised work setting for 15 weeks, for a total of 225 hours. If the student misses more than 45 hours from the practicum course, he or she will automatically be dropped from the course. Students are evaluated by the practicum site supervisor and the internship coordinator.
Practicum sites are selected and/or approved by the program instructors. Students are responsible for having reliable transportation to the site.