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Unleash your creativity and have the gratification of seeing your culinary creations enjoyed.
A career in Culinary Arts gives you the opportunity to work withpeople from all walks of life. And your skills come in handy no matter where you are, or your stage of life.
You can work anywhere in the world, in a variety of settings: hotels, restaurants, country clubs, cruise ships, military bases, commissaries, hospitals, assisted living facilities, catering, universities and manufacturing facilities.
Or set your sights on becoming a research chef, owning an independent restaurant, bake shop, chocolate shop or catering business. These are the aspirations of some of our current students.
An Executive Chef in the Midwest can make up to $95,000 annually. The average Executive Chef makes about $60,000. A Research Chef can make over $100,000. An Executive Pastry Chef makes about $70,000. With proper training, work and determination, it is possible.
The Institute for the Culinary Arts at Metropolitan Community College can prepare you for a variety of jobs in the rapidly-growing foodservice industry. Choose from six options that range from business management to culinary skills. Your hands-on experience takes place in a state-of-the-art lab facility built for maximum learning. Should you choose to further your education, your credits can transfer to the University of Nebraska and other four year institutions.
Our talented faculty have experience working in just about every setting. Some have trained at Metro. Others have worked and trained students abroad. Another is a cookbook author.
Metro's faculty are very much involved with the local community, as well as national organizations. They are Certified Culinary Educators, Certified Culinary Administrators, Certified Executive Chefs, Certified Chef de Cuisines, and Certified Sous Chefs.
 Our faculty serve as members of national organizations such as the Research Chefs Association, Retailer Bakery Association, and American Culinary Federation. Some have judged local and national culinary competitions and serve as national ACF evaluators for other culinary schools. They also serve as members of the Board of Directors for the Omaha Restaurant Association Foundation, the Nebraska Restaurant Association Hospitality Educational Foundation, and the local ACF Chapter. Our adjunct faculty inject fresh ideas into the curriculum that come directly from the industry. Additionally, they open doors for our graduates by enabling numerous networking possibilities.
 Metro’s Culinary Arts program was the first community college program in the U.S. to be accredited jointly by the American Culinary Federation Accrediting Commission and the Commission on Accreditation of Hospitality Management. The program has membership in the Research Chef and Retailers Bakery Association.
Metro is the only educational institution in the country to offer a program in Culinology™, which was developed and accredited by the Research Chefs Association™. Culinology blends traditional culinary arts with food science.
Metro' s Culinary Arts Institute Is A Great Value
The Institute for the Culinary Arts at Metro is a great value. Metro ranks in the top thirteen culinary schools in the United States. Yet, the cost of the entire program is about $3500. Metro’s low cost is due in large part to the fact we are tax supported. Other Culinary Schools can cost $40,000.
Metro’s Culinary Arts program is one of only 100 American Culinary Federation accredited programs, and one of only 20 Commission on Accreditation of Hospitality Management accredited programs.
Metro's program curricula are updated on a frequent basis, to ensure that we meet the student's needs and that they get current skills and training. We have a very active Advisory Board, which comprises all aspects of the hospitality and culinary arts industry.
Most students attend classes 3-5 days per week, but we hold classes days, nights and weekends, making the fulfillment of your culinary arts career aspirations realistic and manageable.
Our curricula are industry centered in response to local needs and national trends and constantly re-evaluated for effectiveness and relevance. In the past few years, in addition to continually refining our core courses, we have provided courses in restaurant consulting, food and media studio, culinary competition, product development and Spanish fo culinarians.
50 percent of our students are just out of high school. Others are changing careers.
Our ratio of male students to female is 50:50.
Omega Omega Omega the social and professional fratenity of culinary arts students at the Institute for the Culinary Arts at Metropolitan Community College is dedicated to providing opportunities for its members to serve the community, grow professionally, and share in the comraderie of student life. Tri-Omega serves as the junior chapter of the American Culinary Federation's Chefs and Culinarians of the Heartland Chapter. Being involved in student organizations is the clearest way to establish yourself as a contributor, and easily the most rewarding experience that you will have at Metro.
100% of our graduates are placed by the time they graduate. If you join the American Culinary Federation as a student, you will receive their Certified Culinarian designation upon graduation.
Our graduates are leading chefs, managers, owners, and culinarians at high pay scales.
If you would like more information about the Institute for the Culinary Arts at Metropolitan Community College, please contact a faculty member. They are listed below.
James E. (Jim) Trebbien CCE CCA
Academic Director
(402) 457-2510
jtrebbien@mccneb.edu
Brian O’Malley
(402) 457-2615
bomalley@mccneb.edu
Janet Mar, Ph.D.
(402) 457-2512
jmar@mccneb.edu
Michael Roddey CCC CCE
(402)457-2509
mtroddey@mccneb.edu
Tim O'Donnell CEC
(402) 457-2467
tjodonnell@mccneb.edu
Joanne Garvey
(402) 457-2633
Offering products to become a chef. Please make sure to check out their catalog. You are also able to order online.
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Student Organizations