This program 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, cost controls, marketing, nutrition, sanitation, and food preparation and production.

The program 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.

What Can I Do With This Degree?

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

Culinary Arts Certificate

This program prepares students for entry-level positions in food production.

Program Success Outcomes

Student Graduation Rates
     
Graduation Rates for FY13 Cohort of 1324 Major = 6/9 = 66.6%
     
Graduation Rates for FY14 Cohort of 1324 Major = 3/3 = 100%
     
Job Placement Rates
     
  2014‐15 2015‐16  
Total Graduates 7 2  
Total Respondents 1 1  
Total Employed
 0  1  
Percent Enrolled in a Related Program and/or Employed in a Job that is Related**
     
 **Percentage of total respondents 0 100  
       
Entry Level Acf Certification By Graduation
     
The Culinary Arts Management degree program does not currently facilitate a process for entry‐level ACF certification by graduation.
   

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
Culinary Arts ManagementCertificate1322Business

 

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?

You can contact Program Coordinator Dean Eliacostas by phone at (708) 608-4286 or via email by using the form.