Culinary Arts
 
The mission and goals of this two-year American Culinary Federation certified program is to prepare students for entry-level employment as a cook, pastry cook, entry level management or to continue their education in the Culinary Arts field.  Working from the ground up, students experience the sights, sounds, and aromas in a commercially equipped kitchen.  Students will actively participate in the production of daily breakfast, lunch and occasional larger functions.

To complete all the required skills, high school students attend three hours per day for two school years.  Adults may complete in one year by attending six hours per day.

Program Instructor

 Jason Eastep

Chef Jason started his culinary path in Dallas, Texas, where he attended El Centro's Food and Hospitality Institute.  In 2005, he relocated to Kansas City as the Executive Chef for BNSF Railway.  Chef Jason is a member of the American Culinary Federation and Greater Kansas City Chef's Association.  He began at NCC in August, 2014.

Gainful Employment Disclosures

Dual and/or Articulated Credit

Program completers can earn up to 8 hours college credit from Johnson County Community College.

Program Video

Skills Attained


 
        Program of Study
  • Serving safe food/proper sanitation
  • Product identification
  • Nutrition
  • Cooking methods
  • Knife skills
  • Presentation
  • Proper use of equipment
  • Organization
  • Leadership

Career Opportunities

 
 

Hourly Wage

Average Salary

Short Order Cook

$ 8 - $14

$ 21,000

Cafeteria Cook

$ 8 - $17

$ 24,000

Baker/Pastry Chef

$ 9 - $19

$ 25,000

Chef

$12 - $36

$ 41,000

Executive Chef

$12 - $36

$ 41,000

Food Service Manager

$15 - $40

$ 48,000

 
* Occupational Outlook Handbook, Summer 2012

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