What is Culinary Arts?
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.
Unlike many culinary programs, Jefferson does not add extra course charges. Plus you’re getting the state’s lowest higher education tuition.
What are my career choices?
This program has many options for those seeding entry-level jobs in the Culinary and food service field and for those wishing to enhance their skills to prepare for advancement. Students find career opportunities in Restaurant Management, Health Care Facilities, Catering, State Park Resorts, School Cafeterias, just to name a few.
What are my degree, diploma or certificate options?
- Culinary Arts - AAS
- Advanced Catering
- Advanced Culinary Arts
- Advanced Food and Beverage Management
- Culinary Arts Professional Development
- Farm to Table
- Food and Beverage Management
- Fundamentals of Culinary Arts
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)
Length of Program
You can earn an associate in applied science degree in two years if you maintain full-time status.
This information should not be considered a substitute for the KCTCS Catalog. You should always choose classes in cooperation with your faculty advisor to ensure that you meet all degree requirements.