The KCTCS Culinary Arts program is designed to prepare students for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs.
Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals. Students work in commercial kitchen/laboratory and dining room through the course of study.
The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, and the National Restaurant Association Education Foundation.
Progression in the Culinary Arts program is contingent upon achievement of a grade of "C"; or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale)
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