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Culinary Arts

Culinary Arts Program Description

McClenaghan Center for Hospitality Training - 15770 State Route 691, Nelsonville, OH 45764

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 2021, Hocking College’s Culinary Arts program incorporates cooking and management skill training in a state-of-the-art cooking laboratory.


As a student chef, students gain hands-on experience through coursework and industry participation and will have the opportunity to study under our Master Chef. Students learn the fundamentals of culinary production as well as the management skills of the modern kitchen.


Hocking College offers all-inclusive pricing and works with students to assure they have complete college funding, including financial aid, before they start classes. Please reference the course curriculum tab for program costs.

All-inclusive pricing includes the following:


$300......Learning Fee

$20........Health Center Services

$75........Career Center Services

Not included in the All-Inclusive Pricing


Pricing for housing and meal plans can be found here.

Culinary Study Abroad at Hocking College
Broaden your horizons and explore a new culinary landscape with Culinary Study Abroad at Hocking College. Each summer, students have the opportunity to sharpen their culinary skills through Hocking College's Study Abroad program while earning college credit. More than just visiting a far-off place, studying abroad helps students grow into global citizens as they gain valuable experiences and build skills for life after college. 
If you are interested in exploring future study abroad opportunities, please contact Susanna  Krutsch, Program Manager for Hospitality and Culinary. 

A Career in Culinary Arts Promises a Delicious Future

The 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.

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. 

View the occupational profile

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. 

  • Hocking College Institutional Learning Outcomes

    1) Demonstrate sound critical thinking, information literacy and technological competency in the production of academic writing and presentations

    2) Apply the methods of mathematical, statistical or analytical reasoning to critically evaluate data, solve problems and effectively communicate findings.

    3) Demonstrate an awareness of the social, political and economic forces which shape individuals, institutions and communities in the modern world.

    4)Understand social justice and the diversities and complexities of the cultural and social world past and present and come to an informed sense of self and others.

    5)Demonstrate a foundation of knowledge in the natural sciences based on theory and laboratory skills.

    6) Cultivate ethical values, personal wellness and personal learning strategies in the development of the whole person, mind, body and spirit.

    7) Integrate content material to application in the workforce and apply discipline specific knowledge and skills to successfully transfer or effectively meet the expectations of internships, workplace, volunteerism and/or entrepreneurship endeavors.

    8) Utilize the ethical and professional application of current information technology and tools effectively.

Program Outcomes

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

  • Perform advanced cooking techniques and knife skills
  • Operate a variety of industry-recognized commercial equipment efficiently, effectively, and safely
  • Apply concepts of menu development, purchasing, inventory, food storage and labor including cost control and recipe conversion
  • Identify and perform safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association's ServeSafe Exam
  • Perform nutritional techniques and procedures in the various areas of the culinary arts
  • Develop recipes utilizing the full scope of flavor, texture, visual appeal, and proper nutritional guidelines while maintaining appropriate production cost standards
  • Successfully complete with a score that grants certification the ACF-ACFEI Certified Culinarian Examination

Additional certifications can be earned in the following areas:

  • ServSafe Food Protection Management
  • Hospitality Supervision
  • Certified  Culinarian
Download 2015-2016 Data
Download 2016-2017 Data
Download 2017-2018 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
2014 49%
2015  48%
2016 56%
2017 44%
2018 33%


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
2014 29%
2015 28%
2016 28%
2017 23%
2018 8%

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


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