If you love food and you want to work in an exciting industry that offers jobs in a wide variety of settings, you're an excellent candidate for a career in culinary arts.

As a graduate of our Culinary Arts Management Program, you'll be able to oversee food service operations in hotels, health care facilities, cruise ships, catering companies and manufacturing operations. You'll gain expertise in menu planning, cost controls, marketing, nutrition, sanitation, and food preparation and production. You'll train with expert faculty members  who have worked in the industry for many years, so they bring extensive experience to their classroom instruction.

What Can I Do With An A.A.S. Degree In Culinary Arts Management?

This program will prepare you for numerous entry- to mid-level positions within the hospitality industry. The knowledge you gain will allow you to work in food service in hotels, health care facilities, catering companies and manufacturing companies.

Job Outlook

Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities will result from the need to replace workers who leave the occupation.

Source: U.S. Department of Labor’s Bureau of Labor Statistics

Educational Foundation of the National Restaurant Associate Diploma

In addition to an associate degree in restaurant/hotel management or culinary arts from Moraine Valley, you can earn a National Restaurant Association Educational Foundation diploma for the foundation’s professional food service manager certificate program.

Program Details

Program NameType of CredentialCurriculum CodeDepartment or Division
Culinary Arts ManagementA.A.S.1324Business

 

Top-Notch Instructors

Moraine Valley's hospitality management faculty are experienced in this field and bring real-world applications to the programs. Your education will be practical and up-to-date. The instructor's expertise, professionalism, and industry contacts are a great resource when you start to look for a job, as well. The faculty are members of the National Restaurant Association; American Culinary Federation; Chefs of Cuisine of Chicago; Council on Hotel, Restaurant and Institutional Education; Southland Chapter of the Illinois Restaurant Association; and Northern Illinois Hospitality Educators Association.

Dean Eliacostas

Dean Eliacostas

Program Coordinator
Adjunct Faculty
A.O.S., Culinary Institute of America
Office Location: M132
(708) 608-4286

Lampros Tzimas, B.S.

Instructor, Culinary Arts and Hospitality Management
B.S., Johnson & Wales University-Foodservice Management
A.S., Johnson & Wales University-Culinary Arts
A.A.S., Moraine Valley Community College-Hotel/Restaurant Management

Rose Deneen

Rose Deneen, B.S.

Instructor, Culinary Arts and Hospitality Management
B.S., Roosevelt University
A.A.S., Harper College
Vocational Certificate, Cooking and Hospitality Institute of Chicago

D632CAM089

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Konnor Parrish (Oak Lawn), shared his educational journey while on a panel for the Illinois Project Lead the Way meeting.

SCHOLARSHIPS

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Questions?

Contact Rose Deneen by completing this form.