Culinary Arts (Commercial Foods & Culinary Arts) N100500 (Full-Time)
MTWRF (8 am - 2 pm)
14 Months (1200 Clock Hours)
Monday-Friday; 8 am-2 pm
Basic Skill Levels:
TABE Test Scores: 9th Grade Reading, Math and Language
(In lieu of the TABE test, degreed applicants may submit proof of a U.S. college degree from a regionally accredited institution and complete the Application for Admission. Please click here to view a list of approved regional accrediting agencies.)
This program prepares students to function professionally and profitably in the food service and hospitality industry. Training in our program covers the broad field of institutional, hotel and restaurant production of hot and cold food.
Dining services, soups and sauces, salads and sandwiches, breads and desserts, and breakfast cookery are emphasized through “hands on” instruction. Menu preparation and management practices are also taught in this program.
A commercially designed kitchen, bakery area and cafeteria, along with a classroom “café” provide the necessary ingredients to make learning complete, practical and enjoyable.
Book and Supply Information
The following books and supplies are required for this program. All items listed on the fee sheet (see link below) are available at the Erwin Technical Center Bookstore. The ISBN number is located after each textbook. For the most current fee sheet, please contact the Student Services Office, Financial Aid Office or our Bookstore.
Culinary Books and Supplies for March 2012 Class
Culinary Books and Supplies for June 2012 Class
Culinary Books and Supplies for October 2012 Class
Culinary Books and Supplies for January 2013 Class
Career opportunities are primarily in hotels, restaurants, cafeterias and catering companies. Graduates are qualified to seek employment as assistant chefs or bakery managers.
Johnson and Wales offers Erwin graduates the opportunity to receive an associate’s degree in one year and a bachelor’s degree in three years, upon passing a test.
Salaries for graduates range from $8.50 - $14.00 per hour.
Frequently Asked Questions
What local job opportunities exist in this field?
It depends on individual abilities and interests, but most graduates work in restaurant and hotel services as cooks, assistant chefs, bakers, and in some cases, chefs and managers.
What makes the culinary industry attractive as a career?
It is an attractive career because there is always a need for culinary occupations: people will always dine out. It is an art form where creativity has no bounds, and the earning potential is unlimited.
What skills are taught in this program?
The skills taught in this program include baking, salad preparations, cooking methods, wait staff, soups, sauces, desserts, and menu preparation.
What career advancement could this training lead to?
The training gives students the 'hands on' skills that would require years in the field to learn. Additionally, these valuable skills allow students, who are already in the field, opportunities to move into higher positions.
What are the physical demands of this career?
Food service workers must be able to lift 50 lbs., stand most of the time, work fast and efficiently under pressure, and have the energy and stamina to work long and hard hours.
Where have graduates found employment?
Graduates have been employed by Hyatt Regency, Sheraton Grand, Olive Garden, Radisson Hotels, Saddlebrook Resort, Camberly Plaza, Holiday Inns, Ramada Inns, Steak and Ale, CK's, Carrabba's Italian Grill, and Hunter's Green Country Club.
Is job placement available upon graduation?
Advisory committee representatives and teachers provide students with guidance and recommendations.
How can I learn more about this career field?
Click here for more information.