Culinary/Hospitality
I. Culinary Arts and Management
The Culinary Arts and Management program offers three options that prepare students for a variety of careers in food service.
- Baking and Pastry (100.0 – 103.0 credit hrs.)
Prepares students for a career as a professional baker or pastry chef.
- Culinary Arts (100.0 – 103.0 credit hrs.)
Prepares students for a career as a chef, sous chef, or culinarian.
The Baking and Pastry and the Culinary Arts options are accredited by the American Culinary Federation Education Institute Accrediting Commission.
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Culinology Transfer (104.0 – 104.5 credit hrs.)
Prepares students to work in a research lab as part of a food development team. Success in this option requires that students have a strong interest in both foods and sciences.
The Culinology Transfer option is recognized by the Research Chefs Association and is transferable to the University of Nebraska–Lincoln.
II. Hospitality and Restaurant Leadership
The Hospitality and Restaurant Leadership program offers two options that prepare students for a variety of leadership roles in the hospitality industry.
- Food and Event Management (96.5 – 99.5 credit hrs.)
This option is designed to prepare students to become leaders in the careers of restaurant manager, event coordinator, food service manager, beverage manager, or many other varied careers.
- Hospitality Entrepreneurship (96.0 credit hrs.)
This option provides the entrepreneurial education for students wanting to own and operate a business in the hospitality industry.
Call 402-457-2510 to schedule an appointment to discuss career and educational goals.
Degrees: Associate in Applied Science
Culinary Arts and Management
- Baking and Pastry
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Culinary Arts
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Culinology™ Transfer
Hospitality and Restaurant Leadership
- Food and Event Management
- Hospitality Entrepreneurship
Certificate of Achievement:
Baking and Pastry
Culinary Arts and Management
Career Certificate:
Culinary Arts Foundations
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