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Culinary Arts

The Culinary Arts Program provides the job knowledge and skills to enter the foodservice industry. Students gain valuable hands-on experience in nutrition, quantity foods, buffet decoration, catering and baking. During the one-year program, students craft amazing and fun foods using flames, knives and creative chemistry. Students work alongside a professional chef to create gourmet cuisine, cakes and pastries while developing entrepreneurial skills. Students who successfully complete the program receive a Culinary Arts Certificate.

Program Outcomes

  • Apply proper personal hygiene, food handling safeguards, and standard cleaning and sanitizing techniques.
  • Recognize and demonstrate safe and proper use of kitchen tools and equipment.
  • Explain and illustrate an understanding of terminology and knowledge of food purchasing and inventory control.
  • Demonstrate and understand the proper use of a standard recipe.
  • Produce meats, fish and shellfish that meet industry standards.
  • Produce properly cooked fruits, vegetables and starches.
  • Incorporate standard baking practices to produce quality baked goods.

Required Courses

First Semester

Second Semester

Course Code Course Name Credits
CA-103 Food Purchasing & Inventory 3
CA-106 Recipe Structure & Uses 3
CA-102 Culinary Hospitality 2
CA-105 Quality Baking 3
CA-110 Pastries, Confections, Cake Decorating & Desserts 3
CA-109 Internship 2

General Education Course Requirements

Course Code Course Name Credits
CIS-100 Computer Applications T▸ 3
MA-102 Essential Math T▸ 3
SS-100 General Psychology T▸ 3
Total Required Hours

T▸ - Course eligible for transfer to a state university.

Post Graduate Jobs

Job Title Annual Salary
Food Service Director $25,000
Line Cook $10
Caterer $15

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Transfer Options

This program offers a seamless transition to Fort Hays State University for the following degrees:
Tourism & Hospitality Management (B.S.)
Management (B.B.A.)

This Program is available in Hays

Department Chair

Hays: Wilma Powers