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Culinary Arts and Management

What is 'Culinary Arts and Management (CHRM)'?

The Institute for the Culinary Arts at Metropolitan Community College consists of two programs: Culinary Arts & Management and Hospitality & Restaurant Leadership. Both of these degrees have various options you can find on the links below. Your hands-on experience takes place in a state-of-the-art, amazing facility. Should you choose to further your education, your credits can transfer to the University of Nebraska, Bellevue University and other four-year institutions.

Is it for you?

We give you passion. It is all about passion passion to cook, passion to serve others and passion to make others smile. It is about sacrifice and commitment. It is about rewards, satisfaction and happy people. We give you the opportunity to work with people from all walks of life, 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.

Set your sights on becoming a chef, sous chef, executive chef, pastry chef or owning an independent restaurant, bake shop, chocolate shop or catering business.

Many of the degree options are accredited by the American Culinary Federation Accreditation Commission, and the ICA has been rated among the top culinary schools in the U.S. MCC has been an accredited institution since 1975.

The Institute for the Culinary Arts is proud to be associated with several national associations. Being involved keeps our regional and local faculty current with the industry.

Jobs and Salary Expectations

For current information in Nebraska, please refer to information provided by the Bureau of Labor Statistics:
See Section 35.000 Food Preparation and Serving Related Occupations
 

2016 Academic Completion Statistics

Including Fall & Winter 2016

Grades

Students

A

345

B

271

C

144

D

48

F

123

Total

931

Success @ Grade of C

760

% Successfully Completing

81.63%

 

PROGRAM DESCRIPTIONS

Culinary Arts and Management (CAAS1) offers two tracks:

  • Culinary Arts and Management option (CACA1) - associate in applied science, prepares students for a career as a chef, sous chef, or culinarian
  • Baking and Pastry option (CABA2) - associate in applied science, prepares students for a career as a professional baker or pastry chef
  • Culinary Arts and Management (CAMCE) - certificate of achievement, prepares students for entry-level skilled positions in the food industry
  • Baking and Pastry (CBPCE)- certificate of achievement, prepares students for entry-level skilled positions in the food industry
  • Culinary Arts Foundations (CAFSD) -  career certificate, certificate demonstrates a student's completion of foundational skills in culinary arts and baking 

 Course requirements overview

Program Faculty and Staff

Steve Bell, 531-MCC-2578
Janet Mar, 531-MCC-2512
Brian O'Malley, 531-MCC-2615
Deke Reichardt, 531-MCC-2467

Oystein Solberg, 531-MCC-2509

Credit Classes and Registration

FOR RELATED DEGREE OPTIONS, VISIT HOSPITALITY OR HORTICULTURE.

FOR MORE INFORMATION, VISIT CULINARY ARTS, HOSPITALITY AND HORTICULTURE.

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Gainful Employment Information

The US Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that "Prepares students for Gainful Employment in a recognized occupation."  The following are Gainful Employment program(s), meaning they are certificate program(s) that are intended to lead directly to employment.  We hope that this information is helpful to our current students and to prospective students as they make their career and educational choices.

Culinary Arts and Management (CAMCE) - Certificate of Achievement
Baking and Pastry (CBPCE) - Certificate of Achievement
Culinary Arts Foundations (CAFSD) - Career Certificate