The Culinary Arts Program prepares students with the skills and knowledge necessary for a successful career in the rapidly growing culinary arts industry. Students complete a combination of management, nutrition and menu design courses, in addition to instruction in fundamental, intermediate and advanced culinary skills. The Program reinforces these skills through hands-on experience in the culinary arts field during the co-operative work experience and the student-run restaurant, The Terrace View Café.
Graduates of the Culinary Arts Program find job opportunities as Chefs and Sous Chefs, Supervisors of Food Preparation Workers, Food Service Managers, Chefs in Healthcare Facilities and as Private Chefs. Graduates are eligible to receive the Certified Culinarian (CC) credential from the American Culinary Federation upon graduation.
Students interested in seeking “front of the house” employment in hotels, restaurants, country clubs and resorts should check out the Hospitality Management Program, AAB (Owens Code: HOSP) . Students interested in training for entry-level food service positions should explore the Baking and Pastry Certificate (Owens Code: ZBPD) or Culinary Arts Certificate (Owens Code: ZCAB) .
Department of Food, Nutrition and Hospitality
|Joann L. Gruner, Chair
||Heritage Hall 114-C
|Ann D. Theis, Dean
||Heritage Hall 106Y
The Baking and Pastry Certificate program is accredited by the American Culinary Federation Education Foundation (ACFEF) through June 30, 2019. For more information concerning accreditation standards, contact the American Culinary Federation, 180 Center Place Way, St. Augustine, Florida 32095, phone number 800-624-9458, web address www.acfchefs.org.
- The Culinary Arts Program will prepare graduates to be competent entry-level culinarians.
- The Culinary Arts Program will promote and support program completion and graduation.
Student Learning Outcomes
Students will be able to:
- Demonstrate the food production skills essential for success in the professional kitchen.
- Apply basic principles of food sanitation and safety in the food service operation.
- Evaluate menus based on recognized industry standards.
- Develop the management skills to prepare for the transition from employee to supervisor.
Information on Program and Student Learning Outcomes are available upon request. Send inquiry to email@example.com.
The Culinary Arts Program prepare students for Chef positions within culinary, foodservice and hospitality industry. The program’s philosophy integrates three important elements: a strong academic background to develop the student’s intellectual awareness, specialized business and culinary courses to prepare students for all areas of industry employment and practical on-the-job training to allow the student to become fully involved in their chosen field.
For additional information on opportunities in Culinary Arts, explore these professional organizations:
Employment and Wage Earnings
Projected job openings (2014-2024) Nationwide and in Ohio are expected to grow between 5 - 8%. Ohio median wages are shown below. For more information, visit www.Onetonline.org.
|Front Line Supervisors of Food Prep and Service Personnel
|Chefs and Head Cooks
|Food Service Managers
There are no additional admission requirements for the Culinary Arts Program. Owens Community College is an open admission college.
Program Progression and Completion
The Associate of Applied Science Degree in Culinary Arts includes general education, business, culinary and technical skills courses. The program is 64.5 credits and can be completed in two years (four - five semesters). Certificate programs in Culinary Arts or Baking and Pastry can be completed in one year (three semesters).
All Culinary Arts Program students must earn a grade of “C” or better in all Food, Nutrition and Hospitality (FNH) courses and maintain a 2.0 grade point average. Students who do not earn these grades must participate in a review of their progress with their Academic Advisor to establish a remediation and academic plan. Students registering for their final semester of course work and plan to graduate must submit a petition for degree completion by accessing their Ozone account.
Transfer options are available to students wanting to pursue a bachelor degree. Students are encouraged to meet with their advisor early in their program for academic planning.
Graduates are eligible to apply for the credential of Certified Culinarian (CC) from the American Culinary Federation. Information on applying for the CC can be found at http://www.acfchefs.org/ACF/Certify/ACF/Certify/.
Completion of the program provides eligibility to complete an examination to become a Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) through the Association of Nutrition and Foodservice Professionals, which affirms the graduate is well prepared to manage a busy foodservice operation. For additional information, visit www.anfponline.org.
Students are not required to complete physical health screening. However, certain culinary classes require self-reporting of illness and strict personal hygiene. Employers may have pre-employment health screenings that the student must meet.
Background Check Requirements
Background checks are not required for admission into the program. Cooperative Work Experience sites may require background checks as part of pre-employment screening.
Financial Aid and Scholarships
Owens Community College maintains an Oserve Office on each campus. Oserve is the place for you to ask questions related to financial aid. Contact: 1-800-GO OWENS ext. 7378 or (567) 661-7378 Email: firstname.lastname@example.org. There are a variety of financial aid programs, scholarships and on-campus employment opportunities available at Owens Community College. For more information, visit the College scholarship website.
Several area hospitality and food service establishments offer tuition reimbursement based on academic achievements.
In addition to local opportunities, students are encouraged to pursue additional scholarships opportunities through a variety of professional organizations, including:
The American Culinary Federation, www.acfchefs.org
The American Hotel and Lodging Association Education Foundation, www.ahlef.org
The International Association of Culinary Professionals, www.iacpfoundation.com
The James Beard Foundation, www.jamesbeard.org
The National Restaurant Association Educational Foundation, www.nraef.org
Projected cost including current tuition and general fees is available through OSERVE.
Additional program costs include:
Culinary lab fees
*The College reserves the right to make adjustments in tuition and fees, specifically, instructional fees, general fees, laboratory fees and other mandatory and optional fees, when deemed necessary and without advance notice. In addition, any expense that the College incurred in pursuit of collecting any outstanding balance will be assessed to the student account.
If a Culinary Arts student feels that a complaint has not been satisfactorily resolved through the college he/she has the right to issue a complaint to the American Culinary Federation Education Foundation, Accrediting Commission (ACFEF). The complaint must be submitted in writing, with appropriate documentation to the Chair of the Accreditation Commission.
American Culinary Federation, Inc.
180 Center Place Way
St. Augustine, FL 32095