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Culinary Arts Program

Program Information

College Catalog

The Culinary Arts Program prepares students with the skills and knowledge necessary for a successful career in the rapidly growing culinary arts industry. This degree prepares students for food preparation positions in restaurants, hotels, healthcare facilities, resorts and country clubs. Students complete a combination of management, nutrition and menu design courses, in addition to instruction in fundamental, intermediate and advanced culinary skills. The Program reinforces these skills through hands-on experience in the culinary arts field during the 320 hour co-operative work experience education course and the student run restaurant, "The Terrace View Café".

Course Offerings

Most courses are offered fall and spring semesters, with select courses offered during the summer. Classes are held during the day and evening. View the College Catalog.

For additional information on opportunities in Food Service and Culinary Management, explore these professional organizations:

Culinary Salaries

Salaries for chefs or head cooks vary widely, depending on the geographic location and type of employer. Upscale, fine dining restaurants usually pay some of the highest wages. Other employers that offer higher end salaries are individuals who hire private chefs, hotels and resorts. Institutional cafeterias, casual or fast food restaurants, and cruise ships tend to be among the lowest paying employers.

Salary Ranges for Graduates of Culinary School
Your degree or diploma will certainly give you an advantage over non-culinary school graduates. College graduates earn on average about $15,000 more per year than non-college graduates. Remember your level of experience and geographic location will influence your salary.

Average pay ranges in the United States

  • Executive Chef: between $48,000 and $80,000 per year.
  • Pastry Chef: between $30,000 and $64,000 per year.
  • Food Scientist: between $42,000 and $63,000 per year.
  • Food Writer: between $40,000 and $54,000 per year.
  • Restaurant Manager: between $34,000 and $60,000 per year.
  • Sous-Chef: between $30,000 and $45,000 per year.
  • Hospitality Manager: between $30,000 and $42,000 per year.
  • Cook: between $28,000 and $32,000 per year.

Sources: National Restaurant Association,, US Bureau of Labor Statistics and

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