Culinary Arts Management - Moraine Valley Community College

Culinary Arts Management from Moraine Valley Community College is a Campus Associate Food degree that prepares you for a Vocational Programs career. The Culinary Arts Management curriculum is designed to provide small business management training essential to effective culinary arts management in the hospitality industry. Graduates will be able to oversee any food service operation, including hotel, health care, cruise ship, catering, and manufacturing; and will have expertise in menu planning, controls, ?marketing, nutrition, sanitation, and food preparation and production. The A.A.S. degree prepares students for entry- to mid-level positions within the hospitality industry. Employment of chefs, cooks and other kitchen workers is expected to increase about as fast as the average for all occupations through the year 2008. Employment in restaurants is expected to grow rapidly as the average age of the population increases and demand for restaurant services and varied menus increases. Thus, more highly skilled chefs and cooks will be needed. Employment of institutional and cafeteria chefs and cooks will grow about as fast as average, and will be concentrated in educational and health service sectors. This program is intended to lead to employment. If you are considering transferring to a four-year college or university to obtain a bachelor?s degree using the courses from this program, make an appointment with an academic advisor to review your options. Employment Outlook? Job openings for chefs, cooks and food preparation workers held nearly 3.1 million jobs in 2004. Nearly two-thirds of all chefs, cooks, and food preparation workers were employed in restaurants and other food services and drinking places Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2014; however, competition should be keen for jobs in the top kitchens of higher end restaurants. Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2004-14 period. Nature of Work? Graduates of this program are prepared to work as chefs or other culinary arts professionals. Individuals in this field must like working with and serving people. Related Job Title? Sous (assistant) chef, executive chef, cook, pastry cook, baker, line cook, food and beverage manager, food production manager, and food and beverage sales. View more details on Moraine Valley Community College . Ask your questions and apply online for this program or find other related Food courses.