Live what you love

If you are creative, enjoy the constantly evolving food service industry, work well with people, and have a love of food, a career in culinary arts may be the best place to launch your career. Graduates of the program become chefs, independent restaurateurs, bakers or pastry chefs, sales staff for the food industry, food service managers, and corporate chefs. Students learn and grow their skills in a newly constructed commercial kitchen custom-designed for educational purposes. They enjoy small class sizes and rapid progression to graduation through four consecutive 15-week semesters. The program is rich with practical experience in American regional and international cuisines. Courses are offered in traditional and blended delivery. The program requires day, evening, and some Saturday hours.

ACCREDITATION

American Culinary Federation

LTC's Culinary Arts Associate Degree Program is accredited by the American Culinary Federation (ACF).

Culinary Student Achievement Data

Career Area

Culinary Arts

Type

Associate Degree

Program Number

10-316-1

Availability

In-Person

Associate Degree
4 Terms
61 Credits
Financial Aid Eligible
Starts August
Employer Tuition-Reimbursement Programs available

The Associate degree program prepares you for management positions and offers advanced training so you can go on to earn your Bachelor's Degree

Kohler will provide up to 10 students per year with the opportunity to have paid work at Kohler Hospitality and Real Estate for 20 hours per week, AND receive up to 100% tuition reimbursement for courses completed in the LTC Culinary Arts program.

Apply for the Kohler Tuition Reimbursement.

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Career Outlook

Culinary Arts

Median Income: $29,550.00*

POTENTIAL JOB TITLES

(Click a title for job description)

Bakers

Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. Pastry chefs in restaurants and hotels are included with “Chefs and Head Cooks”

Chefs and Head Cooks

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Cooks, Private Household

Prepare meals in private homes. Includes personal chefs.

Cooks, Restaurant

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Disclosure:

*Lightcast/EMSI data is a hybrid dataset derived from official government sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. This salary data is from LTC District, unless noted otherwise (i.e. Wind programs use State of WI.)

Career Pathways Admissions Flexible Learning Courses

View Culinary Arts Career Pathway

ADMISSION AND FIRST SEMESTER ENROLLMENT STEPS

Work with Admissions Advisor to:

Submit Application
Complete the Student Success Questionnaire.
Complete Technical Standards form.
Schedule your First Time Program Counseling/Registration Session with your assigned program counselor to plan your first semester schedule, review your entire plan of study and discuss the results of the Student Success Questionnaire.

*Submit transcripts and test scores (optional, highly recommended): College transcripts, along with high school transcripts and test scores from within the last five years, used for course registration. Official transcripts needed for transferring college credit(s) and for financial aid purposes.

Approximate Costs

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Want more information?

Submit your questions online
Contact an Admissions Advisor at 920.693.1162

Students learn and hone their skills in a newly constructed commercial kitchen custom-designed for educational purposes.

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Faculty Bios

Amanda Weber

I certainly have a passion for this industry and love sharing with you how to take your Culinary degree to the next level!

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Benjamin Reynolds

I believe we should never stop learning, especially in the Culinary field. To share my passion for hospitality and food service is an absolute dream come true.

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