chef preparing a meal

Culinary Arts/Food Service Management

Overview

About This Program

Students in the Culinary Arts program learn to implement the basic food production and management techniques necessary in the Food Service Industry. Included are basic food handling and safety techniques, planning and production, personnel management, cost control methods, and menu planning.

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At-a-Glance

Degrees & Credits

Culinary Arts A.A.S. Degree (65 credits)

Culinary Arts 1 year Diploma (31 credits)

Culinary Arts 2 year Diploma (60 credits)

Pastry Artist Certificate (16 credits)

Campus
Hibbing

Culinary Arts Virtual Tour

Program Features

Industry Recognized Certifications

ServSafe

steak being seared
Careers

Students who complete this program will be prepared for employment in the following positions: kitchen manager, food production manager, chef (most locations will require additional work experience), sous chef, banquet chef, institutional production cook/supervisor.

Meet the Faculty

Dan Lidholm

Culinary Arts Instructor

Jessica Robinson

Food Services

Marla Puhek

Food Services

Teresa Boyer

Cook

Travis Hanson

Culinary Instructor