Academic Programs

Culinary Arts

Associate of Applied Science Degree
Program Description
Sioux City Campus

The Culinary Arts program at WITCC is for anyone with a passion for food, creative expression and diligence. Our curriculum introduces students to unique ingredients in state-of-the-art facilities through smell, touch and taste, while honing the skills critical for conceptualizing and creating innovative dishes. The recipe for success in this program includes putting knowledge to practice in areas including Nutrition, Knife Skills, Sanitation and Safety, Cooking Methods and much more. Specialized course work in Art Appreciation, Ethnic World Cuisine, Front of House, Cost Control alongside other subjects provides a foundation to prepare graduates for a career in the many branches of culinary arts. Possible career paths include head chef, personal chef, catering chef, corporate chef and restaurant owner. Graduates can expect to start their careers making $10 to $16 an hour at entry-level positions, or approximately $28,000 as a salaried employee. Compensation varies depending on individual skill level, job title and location. Find more information on Employment and Wage Estimates here. The two-year Culinary Arts program provides students with many opportunities to visit successful restaurants and food facilities, as well as work with industry professionals to gain insight on how to effectively apply for and land the job of their dreams. Students completing their degree will also participate in an internship to match individual skill and aptitude with a well-suited establishment. The invaluable experience of translating classroom knowledge to real-world practice will prepare students for life outside of the demonstration kitchen. If you are dedicated to your craft and determined to put your love of culinary arts to action, apply now. Let's get going toward a challenging and rewarding career. Chef Brett McCarthy has over ten years experience in fine dining, corporate dining and as a private chef. In addition, he has experience teaching and overseeing successful culinary programs since 1998.

Required Classes

SDV 108 The College Experience.............................................. 1
HCM 100 Sanitation and Safety.................................................. 2
HCM 161 Stocks and Sauces..................................................... 2
HCM 188 Knife Skills.................................................................. 2
HCM 231 Nutrition...................................................................... 2
HCM 270 Garde Manger............................................................. 2
HCM 287 Ingredient Identification.............................................. 2
MAT 772 Applied Math.............................................................. 3
HCM 116 Fundamentals of Baking............................................. 3
HCM 250 Purchasing.................................................................. 2
HCM 278 Cost Control................................................................ 2
HCM 306 Basic Cooking Methods............................................. 3
HCM 410 Culinary Seminar I....................................................... 1
COM 723 Workplace Communications....................................... 3
HCM 275 Baking II...................................................................... 3
HCM 303 Front of House............................................................ 3
HCM 307 Intermediate Cooking Methods.................................. 3
HCM 308 Food Sustainability..................................................... 2
MGT 170 Human Resource Management.................................. 3
SOC 110 Introduction to Sociology........................................... 3
HCM 240 Menu Planning and Design......................................... 2
HCM 277 Protein Fabrication...................................................... 2
HCM 284 Advanced Garde Manger............................................ 2
HCM 314 Beverage Service........................................................ 1
HCM 355 Ethnic World Cuisine................................................... 3
HCM 411 Culinary Seminar II...................................................... 1
PHI 105 Introduction to Ethics.................................................. 3
HCM 932 Internship.................................................................... 3

Program Total ........................................................... 64

Contacts

For all questions regarding the program please contact Brett McCarthy, Administrative Program Coordinator.
Brett McCarthy, Ext. 1235, Room D214, brett.mccarthy@witcc.edu
Michael Gasaway, Ext. 2218, Room L314, mike.gasaway@witcc.edu
Take the Next Step
Visit at 4647 Stone Avenue, Sioux City, Iowa 51106
4647 Stone Avenue
Sioux City, Iowa 51106
Call 800.349.4649 or 712.274.6400
800.352.4649
712.274.6400
Email info@witcc.edu
info@witcc.edu