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Culinary Arts Management
Associate Applied Science
Curriculum code 1324
Course Requirements                    Restaurant/Hotel Management and Culinary Arts Web site


The Culinary Arts Management curriculum is designed to provide small business management training essential to effective culinary arts management in the hospitality industry. Graduates will be able to oversee any food service operation, including hotel, health care, cruise ship, catering, and manufacturing; and will have expertise in menu planning, controls, marketing, nutrition, sanitation, and  food preparation and production. The A.A.S. degree prepares students for entry- to mid-level positions within the hospitality industry.

Employment in restaurants is expected to grow rapidly as the average age of the population increases and demand for restaurant services and varied menus increases. Thus, more highly skilled chefs and cooks will be needed. Employment of institutional and cafeteria chefs and cooks will grow about as fast as average, and will be concentrated in educational and health service sectors.

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—Graduates of this program are prepared to work as chefs or other culinary arts professionals. Individuals in this field must like working with and serving people.

Related Job Titles—Sous (assistant) chef, executive chef, cook, pastry cook, baker, line cook, food and beverage manager, food production manager, and food and beverage sales.

Transfer Options—Western Illinois University Food Service and Lodging Management B.S. degree. See academic advisor for information.

Employment OutlookEmployment 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, head cooks, and food preparation and serving supervisors are expected to be good through 2018; however, competition should be keen for jobs at the more upscale restaurants that tend to pay more. Although job growth will create many new positions, the majority of job openings will stem from the need to replace workers who leave the occupation. The fast pace, long hours, and high energy levels required for these jobs often lead to high turnover.

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:
Amusement and recreation industries $47,340
Traveler accommodations $47,350
Special food services $42,380
Full-service restaurants $38,520
Limited-service eating places $27,840

Resource: U.S. Department of Labor, Bureau of Labor Statistics 2010-2011
www.bls.gov/oco (chefs and head cooks)

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.
Source: Salary.com.
 

 
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