Culinary Skills & Management
The culinary skills and management certificate program is designed to prepare students for careers in the food service industry. New labor market projections indicate that opportunities for trained cooks and chefs are expected to increase in the years ahead. New students in the culinary skills and management program take college courses to gain knowledge and skills in cooking and restaurant
operation. They receive hands-on experience operating the Cuisine 1300 Restaurant located on the MCCC campus and also gain experience in banquet operations, catering and kitchen management. The work is demanding and the hours are long; however, job security, promotions and good salaries reward the energetic worker.
Students are required to purchase their own uniforms, knives, tools and books. There will be additional expenses for participation in required field trips. It is recommended that students have food service experience prior to enrollment in the program at MCCC.
Students are required to take the culinary skills and management courses in the order listed; however, the remaining courses required for the associate of applied science degree may be selected in accordance with the college schedule and advisor
Students are required to successfully complete CSM 111 (Food Sanitation) before they may enroll in CSM 101A-D (Food Preparation I courses). CSM 111 is offered in the six-week Summer Session immediately preceding Fall Semester.
Students completing this program are prepared to accept jobs as cooks and chefs in:
- Resorts, hotels and casinos
- Fine dining restaurants
- Hospitals and health care facilities
- Catering and mobile food service enterprises
- Food service management and distribution
| Culinary Skills & Management Department Faculty