In the Culinary Arts Management Certificate Program, students prepare for an entry-level position in food production. This program includes an optional internship to gain real work experience, meet others in the field and make employment contacts.
This certificate program requires fewer credit hours to complete than an Associate degree. Courses taken in this certificate program may be applied to Moraine Valley's Restaurant/Hotel Management or Culinary Arts Associate in Applied Science degree program without loss of credit.
Students with related work experience may have courses waived through successful completion of proficiency tests. Also, recent high school graduates may be eligible for college credit for selected CTE Dual Credit courses completed in high school. (See CTE Dual Credit Program information in catalog).
This program is intended to lead to employment. Students considering transferring to a four-year college or university to obtain a bachelor's degree using the courses from this program should make an appointment with an academic advisor to review options.
Nature of Work—This program prepares students for entry level positions in the food production area of culinary arts and is designed for students who do not desire to pursue the two-year degree program. However, the courses taken for this certificate may be applied to the Associate in Applied Science degree in Culinary Arts.
Related Job Titles—Cook, executive chef, pastry chef, baker, line cook, food and beverage manager, food production work, and food and beverage sales.
Employment Outlook—Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, which is more slowly than the average for all occupations.
Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2018; however, competition should be keen for jobs in the top kitchens of higher end restaurants. Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2008-18 period.
Wages of chefs, cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas.
Median annual wage-and-salary earnings of chefs
and head cooks were $40,630 in May 2010. The middle 50 percent earned between
$29,050 and $51,540. The lowest 10 percent earned less than $23,260, and the
highest 10 percent earned more than $70,960. Median annual wages in May 2010 in
the industries employing the largest number of chefs and head cooks were:
Some employers provide employees with uniforms and free meals, but federal law permits employers to deduct from their employees’ wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, cooks, and food preparation workers who work full time often receive typical benefits, but part-time workers usually do not. In some large hotels and restaurants, kitchen workers belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.
Resource: U.S. Department of Labor, Bureau of
labor Statistics 2010-2011
For job and internship listings and job search assistance, contact the Job Resource Center in the Student Services Center, S202, (708) 974-5737, www.morainevalley.edu/jrc.
The median salary in Chicago for executive chefs
is $72,401. Salaries range between $48,249 to $108,031.