Culinary Arts

Program Description

Apprenticeship is the classic training method of chefs and cooks, and still used almost exclusively in Europe. These programs are linked to each state Bureau of Apprenticeship and Training.

Since 1991, the program and Scott Community College have operated in conjunction with the Chefs de Cuisine Association of the Quad Cities. Apprentices work at one of the chapter's 65 approved apprenticeship sites under the supervision of the executive chef to complete a total of 6,000 hours on the job. The apprentice takes general education requirement classes and classes in cul inary arts at Scott Community College and other selected class sites.

Culinary student taking dish out of oven

Award Options

  • Associate in Applied Science - Culinary Arts

  • Certificate - Certified Journeyman Chef with the United States Dept. of Labor

  • Certificate - Certified Sanitation Managers Certificate with Illinois Dept. of Health

  • Certificate - Baking

Culinary student taking dish out of oven

Job Outlook

Employment of chefs, head cooks, and food preparation and serving supervisors is expects minimal growth over the 2010-20 decade. Growth will be generated by increases in popul ation, a growing variety of dining venues, and continued demand for convenience. Median annual wage-and-salary earnings of chefs and head cooks were $40,630 in May 2010. The lowest 10 percent earned less than $23,260, and the top 10 percent earned more than $70,960.

For details, please visit this link http://www.bls.gov/oco/

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