What Will You Become?
Iowa Western Community College

Culinary Arts: Food Service


Just the Facts

Program Start Term: Fall Only
Program Length: 2 Semesters, 1 Summer
Award: Diploma
Accreditation:
American Culinary Federation Education Foundation’s Accrediting Commission

Average Class Size: 30
Program Capacity: 70
Part-Time or Full-Time: Both
Program Courses Offered: Day, Evening, Online
Program Locations: Council Bluffs Campus



About the Program

Get on the cutting edge of cooking by enrolling in Iowa Western’s Culinary Arts program of study. You’ll learn the fundamental and intermediate techniques of food preparation, production, and baking skills. Graduates are awarded a Diploma and find immediate employment in this exciting field.

You’ll get hands-on cooking experience in Iowa Western’s new facility in the Student Center. Iowa Western also participates in the Iowa Beef competition and the Iowa Pork competition each year.

Career Information

The Culinary Arts program is designed to place students into the workforce upon completion of the ten-month diploma. After completing this program, graduates are qualified for entry-level to intermediate positions in the field. Students who wish to earn a degree and qualify for advanced positions should continue on and complete The Culinary Arts diploma, or one of three Associate of Applied Science degrees in Culinary Arts: Culinarian, Baking and Pastry Art, or Restaurant and Hospitality Management.

Career Coach

Program Outcomes

Upon the successful completion of the program students will:

  • Identify and demonstrate how to properly use the principle pieces of equipment in a kitchen, baker and and dining room setting while preparing and servicng foods in mass quantity.
  • Define and explain the structure and functions of a strandardized recipe and how to price out for a menu after it has been modified or extended.
  • Demonstrate a set of mental and manual skills, and the ability to apply them to a range of cooking and baking styles, using equipment in quantity, hot and cold foods as well as baking preparation.
  • Understand and apply basic culinary and baking principles specifically to entrees, soups and sauces, garde manger, charcuterie and baked goods during preparation in compliance with HACCP and in accordance to industry standards and specifications.

SALARY INFORMATION
Average: $9.82
Entry Level: $9.34
Experienced: $11.56

* Salary information from EMSI Analyst Database.


GAINFUL EMPLOYMENT

* The U.S. 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 information provided here describes the graduation rates, the median debt of students who completed the program, and other important information regarding gainful employment for the most recent academic year (as of July 1).