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CULINARY ARTS STUDIES

Certificate of Achievement

Provides students with necessary food service skills and culinary skills for an entry level position in the hospitality/culinary industry.— 

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CULINARY ARTS STUDIES Pathways

Pathways listed below are for the catalog year 2025-2026. Maps for previous years are available on each pathway page. What is a catalog year?

Featured Careers

Find your calling. Explore high-earning careers with entry-level data from the U.S. Bureau of Labor Statistics.

  • Bakers

    High school diploma/GED, No high school diploma/GED

    • Job growth: Stable
    • Low salary: 27,560
    • High salary: 48,260
    • Average salary: 36650
    Stable Job Growth $ 36,650 Average Salary $27,560 $48,260

  • Chefs and Head Cooks

    Associate's degree, Certificate after high school

    • Job growth: Rising
    • Low salary: 36,000
    • High salary: 96,030
    • Average salary: 60990
    Rising Job Growth $ 60,990 Average Salary $36,000 $96,030

  • Cooks, All Other

    • Job growth:
    • Low salary:
    • High salary:
    • Average salary:
    $ Average Salary $ $

All Careers in CULINARY ARTS STUDIES (7)

Chefs and Head CooksAssociate's degree, Certificate after high schoolRising60,990
Cooks, Private HouseholdCertificate after high school, High school diploma/GEDDeclining44,530
First-Line Supervisors of Food Preparation and Serving WorkersHigh school diploma/GED, No high school diploma/GEDRising42,010
Cooks, RestaurantHigh school diploma/GED, No high school diploma/GEDRising36,830
BakersHigh school diploma/GED, No high school diploma/GEDStable36,650
Cooks, Institution and CafeteriaHigh school diploma/GED, Certificate after high schoolStable36,450
Cooks, All Other- n/a- n/a

Program Pathways Mapper incorporates information from O*NET Web Services by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). O*NET® is a trademark of USDOL/ETA.

Learning Outcomes

Learning outcomes help you work towards your educational goals.

  1. Apply food and beverage management, leadership, customer service and interpersonal skills
  2. Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition and presentation principles.
  3. Demonstrate basic measuring, conversion, food costing and yield management practices.
  4. Demonstrate the use of culinary and baking and pastry industry-specific equipment.
  5. Describe and demonstrate the process of classical and contemporary cooking techniques and baking and pastry techniques.
  6. Identify and apply food safety and sanitation principles.