The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental steward- ship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Brian Bailey, Department Head

“I cannot emphasize enough how great a time this is right now to get into the culinary industry. High-quality restaurants & country clubs are still operating, they are paying top dollar and providing full benefits. My phone here at ACC has been ringing off the hook with managers needing well-trained chefs once again. And our program provides that training.”
-Chef Brian Bailey, ACC Culinary Arts Department Head, May 2022