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Culinary Arts

Culinary Arts Degree

Culinary Arts Degree | Hocking College

Key Program Features: Real-world experience, affordable, small class sizes, hands-on learning, professional opportunities, and an engaging faculty.

If you are interested in a professional culinary arts program, head to Hocking College. Rated as one of the Top 10 Best Culinary Schools in Ohio by Best Choice Schools in 2017, Hocking College’s Culinary Arts program incorporates cooking and management skill training in a state-of-the-art cooking laboratory.


 

As a student chef, you’ll gain hands-on experience through coursework and industry participation. You'll learn the fundamentals of culinary production as well as the management skills of the modern kitchen, leading you on a successful career path.

Key benefits of choosing the Hocking College Culinary Arts program include:

  • Learn from experienced chef instructors
  • Train in a modern food production facility
  • Complete on-site practicums at Rhapsody, our college-owned restaurant
  • Engage in community involvement and join the Epicurean Club
  • Travel across the country for professional development opportunities
  • Compete in competitions
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Hocking College

2018 - 2019 Associate of Applied Business in Culinary Arts

Total Credit Hours:
62.0

Estimated Course Fees:
$7,641.00 - $7,876

Class Hours: 37.0-38.0
Lab Hours: 58.0-59.0

Total Credit Hours:
62.0

Estimated Course Fees:
$7,641.00 - $7,876

Class Hours: 36.0-37.0
Lab Hours: 58.0-88.0

 

Hocking College Reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
  COURSE NO. FIRST SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  GS-1000 HC Cornerstone 1.00 0.00 1.00 $80.00
  CULA-1101 Intro to Baking and Culinary Industry 2.00 3.00 3.00 $1,200.00
  ENGL-1510 English Composition I 4.00 0.00 4.00 $50.00
  CULA-1111 Stocks, Soups, Sauces and Veg. Cookery 1.00 4.00 3.00 $500.00
  MATH-1103 Applied Mathematics 2.00 2.00 3.00 $182.00
  CULA-1109 Safety and Sanitation 1.00 0.00 1.00 $150.00
    Totals 11.00 9.00 15.00 $2,162.00

  COURSE NO. SECOND SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  CULA-1201 Culinary Arts Lab I 1.00 6.00 3.00 $475.00
  CULA-1116 Planning, Purchasing & Table Service 2.00 3.00 3.00 $200.00
  CULA-1115 Baking Development: Breads & Pastries 1.00 4.00 3.00 $525.00
  CULA-1113 Fundamentals of Cuisine 1.00 4.00 3.00 $475.00
  SUPR-1117 Hospitality Supervision 2.00 0.00 2.00 $135.00
  DT-1120 Nutrition for DIetary Manager 2.00 0.00 2.00 $10.00
    Totals 9.00 17.00 16.00 $1,820.00

  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  CULA-2106 Meat/Poultry/Seafood Prod. & Commissary 1.00 4.00 3.00 $625.00
  CULA-2270 Catering and Banquet Management 1.00 4.00 3.00 $550.00
  CULA-2107 Garde Manger 1.00 5.00 3.50 $550.00
  CULA-2212 Culinary Arts Lab II 1.00 6.00 3.00 $475.00
OR CULA-2294 Culinary Field Experience 2.00 7.00 3.00 $250.00
    Totals 7.00-8.00 19.00-20.00 15.50 $2,015.00-$2,240.00

  COURSE NO. FOURTH SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  CULA-2218 American & International Cuisine 1.00 5.00 3.50 $550.00
  CULA-2250 Culinary Capstone Experience 1.00 6.00 3.00 $940.00
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  ACC-1101 Financial Accounting I 2.00 2.00 3.00 $99.00
  BIOS-1100 Human Machine 3.00 0.00 3.00 $50.00
OR BIOS-1101 Environmental Science 3.00 0.00 3.00 $40.00
    Totals 10.00 13.00 15.50 $1,644.00-$1,654.00
FIRST SEMESTER
Course Hours: 11.00 Lab Hours: 9.00 Cost: $2,162.00

SECOND SEMESTER
Course Hours: 9.00 Lab Hours: 17.00 Cost: $1,820.00

THIRD SEMESTER
Course Hours: 6.00-7.00 Lab Hours: 19.00-49.00 Cost: $2,015.00-$2,240.00

FOURTH SEMESTER
Course Hours: 10.00 Lab Hours: 13.00 Cost: $1,644.00-$1,654.00

Additional Resources

A Career in Culinary Arts Promises a Delicious Future

Culinary Arts Degree | Hocking CollegeThe demand for culinary graduates continues to increase.

Trained chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more.

Hocking graduates begin their careers as cooks, prep cooks and kitchen staff and are well-prepared for advancement.

View the occupational profile


One of the services used to help our graduates find jobs is through the Professional Chef and Culinary Network known as Chef Rolls. We also encourage graduates to keep their LinkedIn profiles up to date. 


Cook with Hocking — Why Choose the Culinary Arts Program at Hocking College? 

We've got a few reasons. Watch the video below and see for yourself.

Student Learning Outcomes 

Student Learning Outcomes (SLOs) are statements of what a student will be able to do when they have completed a program. They represent the knowledge and skills a program has determined are most important for students to gain from that program and include both the Success Skills (institutional outcomes) and Program Outcomes. SLOs are specific and measurable so the program can accurately assess the degree to which students have achieved each outcome, and they align with college and institution mission and values. Data on the achievement of SLOs is used to make improvements in the program and increase student success. 

Success Skills

  • CE - Communicates Effectively
  • PA - Maintains Professional Skills and Attitudes
  • CT - Demonstrates Learning Critical Thinking, and Problem Solving Skills
  • ET - Maintains a Code of Ethics
  • HR - Practices Human Relations Skills
  • MS - Demonstrates Math Skills
  • GA - Demonstrates Community, Cultural and Global Awareness
  • IT - Implements Career-Appropriate Technology

To learn more about each of these, click here.


Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Science in Culinary Arts:

  • Fundamentals of baking and pastry production
  • Management skills of the modern kitchen
  • Identify and use safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association’s ServSafe Exam
  • Perform basic cooking techniques (roast, saute’, broil, bake, knife skills)
  • Operate a variety of restaurant equipment efficiently, effectively, and safely
  • Use recipes, production sheets, and function sheets in order to organize, order, and produce a variety of menus and events.
  • Perform the required tasks of conversion, costing in order to maximize profit for various menu items
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control

Additional certifications can be earned in the following areas:

  • ServSafe Food Protection Management
  • Hospitality Supervision
  • Certified  Culinarian

Download 2017-2018 Data

Download 2016-2017 Data

Download 2015-2016 Data


Retention Rates

Retention rates are determined by the office of Institutional Research utilizing the following criteria:
  • All registered fall/autumn students with registration status for the following fall/autumn.
  • Excludes special populations - College Credit Plus, Non Degree, Online Military and University Center.
  • Potential for upcoming fall/autumn excludes graduates from that fall/autumn, spring and summer terms.
Academic Year Retention Rate
2016 - 2017 37.5%
2015 - 2016 46%
2014 - 2015 56%

2017 - 2018 Retention Rate: N/A

2016 - 2017 Retention Rate: 37.5%

2015 - 2016 Retention Rate: 46%

2014 - 2015 Retention Rate: 56%

2013 - 2014 Retention Rate: 47%

 

Graduation Rates 

Graduation rates are determined by the office of Institutional Research. To ensure appropriate time for data collection, this report will be run and posted annually in the last week of September for the previous academic year. It should be noted that annual graduation rates may change as students continue to graduate. The following criteria will be utilized for the calculation of graduation rates:

  • Overall Program Completion Rate is defined as a percentage of the ratio: 

    All graduates of the program
    _________________________________________________________________
    All students with the program in their history of programs of study

  • For the purposes of reporting, the program completion rates are aggregated by academic year of entry.
  • A student is considered to have completed or graduated from a program or certificate by virtue of having been awarded the degree or certificate.
  • A student is considered to be undertaking activity in a program of study for the duration of time that they are in an active status in a program or certificate. This is defined by having a Program of Study with a status of ‘A’ during the duration of time they are taking coursework.  Should a student move in and out of active status in a program of study while continuing to take coursework, we only take into account the student’s activity while the program has an active status for that particular program of study.
Academic Year Graduation Rate
2016 - 2017 13.04%
2015 - 2016 18.99%
2014 - 2015 22.45%

2017 - 2018 Graduation Rate: N/A

2016 - 2017 Graduation Rate: N/A

2015 - 2016 Graduation Rate: N/A

 

Accreditation Affiliate

American Culinary Federation
The program is accredited through the American Culinary Federation Education Foundation Accrediting Commission. 

You can earn certifications in the following areas:

  • ServSafe Food Protection Management
  • Hospitality Supervision
  • Certified Pastry Culinarian


 904.824.4468

 helpdesk@acfchefs.net
http://www.acfchefs.org

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