A career in Culinary Arts involves dedication, hard work, education, and talent. Students learn to prepare and serve cuisine found in fine dining establishments, practice sanitation and safety, efficiently utilize equipment, and manage personnel. These skills are acquired through real-life experiences in the classroom, catering of banquets, and special events.
Hospitality / Culinary Arts offers a technical certificate and associate of applied science degree option.
The technical certificate is a one-year program. Graduates will be able to prepare and serve cuisine found in fine dining establishments, practice sanitation and safety, and efficiently utilize equipment, supplies and manage personnel. Certificate courses are transferable to the AAS degree program.
The associate of applied science degree is a two-year program that contains technical and general education courses. Graduates will be able to apply the principles of supervision and human resource management including employee recruitment, selection, orientation, productivity and labor controls. Graduates will also have the knowledge to exert a higher level of control over the cooking process, prepare American and international cuisine and learn the elements of garde manager, baking, pastries and confections. Knowledge and application will provide inventory control and monitor the cost/volume/profit relationship in the foodservice industry. These skills are acquired through real-life experiences in the classroom, catering of banquets and special events.
Culinary perfection is about a basic love for food and the desire to please people. A career in Culinary Arts involves dedication, hard work, education, and talent. This field of study is part of the Hospitality Industry, which is the largest private employer in the United States. Opportunities exist in roles of cook, baker, chef, caterer, food and beverage managers, owners of restaurants, and countless other areas.
Career opportunities include:
I have been teaching professionally for the past 6 years, but I have always loved teaching others culinary arts. For most chefs we do this naturally in professional kitchens, by demonstrating, and communicating to various types of employees, personalities and skill levels; this is great preparation for teaching professionally.
I began as many chefs do. At the ripe age of 14 doing dishes, scrubbing pots and cleaning up any mess that the chefs made. Ironically, I had no intention of being a chef – but rather was studying and preparing for a career in architecture. Once I realized how much joy cooking brought to others – I took this profession as my own and have never looked back.
Since I began my career as a dish washer, I have worked in virtually every position in a restaurant as an executive chef and as a food and beverage director. I have worked in restaurants, hotel/conference centers, golf clubs, health care and at the University of Missouri. Prior to this position I was the dean of culinary arts at Victory Trade School in Springfield, Missouri.
At FHTC, we not only teach culinary arts but restaurant management. When our students graduate they are well rounded in their professions and have abundant career possibilities in foodservice. We have about a 12:1 student teach ratio, small classes sizes and lots of hands on training and interaction with culinary instructors.
We create a learning environment that truly allows the student to grow both personally and professionally. Upon graduation, students have the ability to be a chef, manager and have the foundational skills necessary to potentially own their own business.
Flint Hills Technical College does not discriminate on the basis of sex including pregnant and parenting students, sexual orientation, handicap, race, color, age, religion, marital status, or national or ethnic origin in educational programs, admissions policies, employment policies, financial aid or other College-administered programs. For questions or concerns regarding non-discrimination contact the Director of Human Resources at 620.343.4600.