Culinary Arts & Food Management

Food service is a challenging and rewarding profession that employs millions of people. It is an industry that grows each year. Americans are eating out more than ever. According to the National Restaurant Association, this year restaurants served 68 million more meals each week than they did just five years ago. That means more job opportunities for you!

Areas of Instruction

Units Covered:

  • Sanitation
  • Sauces
  • Meats
  • Soups
  • Salads
  • Safety
  • Sandwiches
  • Short Orders
  • Banquets
  • Baking
  • Service

Practical Experience:

We use modern equipment that is updated with the industry standards. Food service is a production shop. CCCTC Culinary students cater school functions and serve staff lunches, plus have a hands-on dining room operation.

Career Information:

Between the years 1994 and 2005, there will be 3.9 million job openings. To fill these openings, employers are offering competitive salaries, bonuses, and incentives to attract and keep the skilled worker with the right attitude. Not all incentives are monetary. The restaurant business has always been known for rapid advancement. About 60% of all owners and managers started their first job as an hourly employee.



Chef Daniel Schleiden

Cost:  $6,500.00 – Includes books, ServSafe, NOCTI and OSHA Certification
Estimated expenses not included in tuition:
Criminal Record Check – $22.00
Child Abuse Clearance – $8.00
Federal Criminal History Record-$22.60
Uniforms – $100.00
Non-skid shoes/sneakers – $30.00

Academic Year:  9 months/900 hours
Start Date: August 2019
Schedule:   Monday-Friday , 8:00 am-2:30 pm

Book included in tuition
ISBN 978-0-07-888359-0
Culinary Essentials Student Edition 2nd
Johnson; McGraw-Hill-Glencoe Staff