The Institute for the Culinary Arts, which is a part of Metropolitan Community College, is a fast growing Culinary School that is one of the few dually accrediated Culinary Schools in the USA.
The Institute offers several areas of concentration for the associate degree. Each student must complete the general education and core requirements described in the College catalog and a program concentration's credit hours. Available program concentrations are described below.
Bakery Arts The Bakery Arts option prepares the student for a variety of job
opportunities and bakery careers within the foodservice industry. Coursework
focuses on providing hands-on training in food preparation, including quantity
production as well as individual bakery skills. This option is approved by the
RBA - Retailer's Bakery Association.
Chef's ApprenticeshipThe Chef's Apprenticeship program prepares students to become professional Sous Chefs. Coursework focuses on both management and food preparation skills. Students develop a high level of technical expertise through rigorous on-the-job training under the supervision of an American Culinary Federation affiliated chef. The entire apprenticeship comprises three years of study.
Culinary Arts The Culinary Arts option prepares students for a variety of job opportunities and culinary careers within the foodservice industry. Coursework focuses on providing hands on training in food preparation, including quantity production, fine dining and catered functions. This option is ACF and CAHM accredited.
Culinary Management The Culinary Management option develops supervisory skills related to food preparation
and service, and prepares students for management responsibilities in the foodservice industry. This option is ACF
and CAHM accredited.
Food Service Management This program is for the student aspiring to be a unit or multi-unit manager, or the owner of a foodservice business. Upon completion of all degree requirements, the student can apply to the University of Nebraska at Omaha (UNO) or University of Nebraska-Lincoln (UN-L) to pursue a Bachelor of Science degree in Human Resources and Family Sciences in the Restaurant and Foodservice Administration option.
CulinologyÔ(Culinary
Research) The CulinologyÔ option
prepares the student for a career in the exciting and fast growing field of
food research and product development as a Corporate Chef or a Research ChefÔ.
This option is endorsed by the Research
ChefsÔ Association and is transferable towards the University of Nebraska-Lincoln for completion of a Bachelor's Degree. It was the first such program in the United States.
Foodservice Worker The Foodservice Worker Certificate is designed to prepare students for entry-level technical positions in the foodservice industry. Course experiences provide students with basic, practical skills of food preparation
