Culinary Arts
Program description
At MCTC’s Culinary Arts Program, you will develop your own culinary style as you learn all of the facets of food preparation including advanced cooking skills, menu design, restaurant operations and management principals. Plus, you will gain hands-on training in MCTC’s cooking labs in the student-operated public dining room and through community service events.
Program start and location
Students are accepted into this program both fall and spring semesters. Classes take place in the Technical Building.
Degree options and requirements
Culinary Arts A.A.S. Degree—60 credits
Culinary Arts Diploma: fall start—54 credits
Culinary Arts Diploma: spring start—54 credits
Culinary Arts Certificate—13 credits
Baking Certificate—16 credits
Restaurant Management A.A.S. Degree—60 credits
Restaurant Management Diploma—30 credits
Click here for program and course information.
What you will learn
- You will receive instruction on basic to advanced cooking skills including meat, fish and poultry fabrication, garde manger (cold food preparation), charcuterie (sausage, pate, terrine preparation), baking, pastry art and more.
- Coursework also covers tableside cooking, menu design, restaurant operations, management principles, nutrition, safety and sanitation.
Points of pride
- MCTC’s small class size allows you to get a hands-on approach to all facets of food preparation and presentation.
- Instructors are certified by the American Culinary Federation.
- The downtown Minneapolis campus is on a bus line, close to restaurants as well as convention and hotel hubs, providing potential for local employment opportunities.
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Where you could work
- Restaurants
- Hotels
- Resorts
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Potential job titles
- Restaurant manager
- Cruise Ship Food Service Manager
- Caterer
- Cafeteria manager
Occupational outlook
Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, according to the Bureau of Labor Statistics. In 2008, 99 percent of the 941,600 Culinary Arts jobs were held by food preparation and serving supervisors, with 12 percent held by chefs and head cooks. There is high competition for the top positions, which is why it’s important to have good business sense and a strong foundation in all aspects of the field that MCTC can provide.
Beyond-the-classroom opportunities
- You will receive extensive hands-on training in MCTC's cooking labs and in the student-operated dining room, which is open to the public.
- You also have the opportunity to participate in numerous community service events where you can apply banquet, buffet and catering culinary knowledge and techniques.
Academy
This program is part of the Academy of Business and Service. Click here for more information.
Articulation Agreements, Common Course Outlines and Gainful Employment Information
Please contact the program dean for information about articulation agreements.
Click here for Common Course Outline information.
Click here and here for Gainful Employment information.
Community College Grads Out-earn Bachelor's Degree Holders
Nearly 30% of Americans with associate's degrees now make more than those with bachelor's degrees, according to Georgetown University's Center on Education and the Workforce. In fact, other recent research in several states shows that, on average, community college graduates right out of school make more than graduates of four-year universities.
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