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.
Becoming successful in culinary arts takes leadership, people skills and the ability to manage and organize a kitchen. 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.
Program Outcomes
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Graduation Rate0%
Graduation Rate0%
Employed Graduates0%
Employed Graduates$22.09
Median Hourly Pay
$45,950
Median Yearly Pay
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
The Culinary Arts Management Certificate program introduces students to the roles that business, finance and health play in the food service industry.
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 instructors' 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
Program Coordinator
Adjunct Faculty
A.O.S., Culinary Institute of America
Office Location: M132
(708) 608-4286
Rose Deneen
Assistant Professor, Culinary Arts and Hospitality Management
B.S., Roosevelt University
A.A.S., Moraine Valley Community College, Culinary Arts
A.A.S., Harper College
Vocational Certificate, Cooking and Hospitality Institute of Chicago
Lampros Tzimas
Assistant Professor, 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
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 Name | Type of Credential | Curriculum Code | Department or Division |
|---|---|---|---|
| Culinary Arts Management | A.A.S. | 1324 | Business |
| Culinary Arts Management | Certificate | 1322 | Business |
