Culinary Arts

Aaron nichols, Department Chair
256.352.7852
aaron.nichols@wallacestate.edu
www.wallacestate.edu/culinary

Associate in Applied Science Degree (5 semesters)

Certificate (3 semesters)

Short-Term Certificate (2 semesters)

At a Glance

Embark on a delicious journey where your passion for food, hospitality, and nutrition converge! Our college program offers an immersive experience tailored for aspiring chefs, hotel managers, and nutrition enthusiasts alike. Delve into the art of culinary excellence under the guidance of seasoned chefs, mastering the skills needed to create gastronomic wonders. Explore the intricacies of hotel management, learning how to orchestrate unforgettable guest experiences. Discover the science behind nutrition, unlocking the secrets to healthy living and wellness. With hands-on training, industry connections, and a supportive community, our program sets the table for your success in the vibrant world of hospitality, culinary arts, or nutrition.

Program Description

This program provides an Associate in Applied Science degree (5 semesters), an Advanced Certificate in the Culinary Arts (3 semesters), and a Short-Term Certificate in Culinary Arts (2 semesters). The culinary arts course of study offers organized, specialized learning experiences that include theory, laboratory, and kitchen experience as they relate to food safety, nutrition, planning, selection, purchasing, storing, preparing, and serving food and food products. A strong emphasis is placed on kitchen skills and food production.

Program Expectations

Instruction will emphasize nutrition and food safety principles as well as basic food handling skills required of today’s cooks and chefs. Basic knife skills and cooking techniques are the main focus of laboratory-based courses. Students will receive broad exposure to numerous elements of the industry including baking skills, stock, sauce, and soup preparation, garde manager techniques, regional American cuisines, International cuisines, catering, banquet, and a la carte food production. Students will be expected to spend extended periods of time on their feet and will need to be able to lift at least 25 pounds.

Career Path

A graduate will have the opportunity to enter the hospitality industry in an entry or mid-level position with the knowledge and confidence to correctly perform a wide variety of culinary skills. Job offerings for chefs, cooks, and food preparation workers are expected to be plentiful through 2025.  Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often.  According to the Bureau of Labor Statistics, the median pay for these industry professionals in 2023 was as follows:

Chefs and Head Cooks
$58,920 annually

Lodging Manager
$65,360 annually  

Food Service Manager
$63,060 annually

Nutritionist
$69,680 annually