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Culinary & Hospitality Program

Culinary Arts

Associate of Applied Science • 60 Credit Hours

Are you passionate about cooking? You can turn your love for food into a Recipe for Success by pursuing a rewarding career in Culinary Arts at Mountwest Community and Technical College. 

Become a chef.

Mountwest Culinary Arts curriculum is designed to develop and provide students with an intensive professional and practical experience and background with a hands-on approach. The program blends in-class lecture theory, hands-on application and in-field lab practicum placement. These teaching methods ensure graduates are equipped with well-rounded expertise in knife skills and food production, classic baking and pastry techniques and restaurant and culinary operations management. Skills are learned and mastered following industry standard approved guidelines. Students acquire practical experience in the creative development of menus and culinary artistry. Courses provide additional ManageFirst certifications from the National Restaurant Association Educational Foundation, including Hospitality and Restaurant Management, Controlling Foodservice Costs, Bar and Beverage Management, Customer Service and Culinary Nutrition and ServSafe Food Safety, the leader in food-safety training. Mountwest’s Center for Culinary Arts is excited to play a leading role in Huntington’s rising culinary scene with a campus location that brings students close to exciting city restaurant life while maintaining the at-home feel of a familiar neighborhood.

Mountwest’s Center for Culinary Arts is excited to play a role in Huntington’s rising culinary scene with a campus location that brings students close to the exciting restaurant life of the city while maintaining the at-home feel of a familiar neighborhood.

Program outcomes

  • Graduates will be employed in the field, a related field, or pursuing an advanced degree.

  • Graduates will demonstrate skills and knowledge appropriate for success in the culinary arts.

  • Graduates will be satisfied that the curriculum has prepared them for success in the field or a related field, or for the pursuit of an advanced degree.

QUICK FACTS

Chefs and Head Cooks

2019 Median Pay
$51,530 per year

Number of Jobs
139,000 in 2018

Job Outlook
2018-2028 11%

Much faster than average employment.

For the most current salary information, please refer to the Bureau of Labor Statistics “Occupational Outlook Handbook” found online at bls.gov/ooh/.

Admission Requirements

The college adheres to an open admission policy which means applications with a high school diploma or GED are eligible for admission. Applicants with neither a high school diploma nor GED may be admitted on a conditional basis.

MCTC Culinary Arts Alumni Previous Employment

  • The Greenbrier Resort, WV

  • Martha Stewart Living, NY

  • NOMA, Denmark

  • Food Network Inc, NY

  • Blackberry Farms, NC

  • Rye Restaurant, KY

  • Alinea, IL

     

What you'll learn.

Learn technical skills and receive hands-on training necessary for this in-demand profession. Study the fundamentals of classical and contemporary cooking, travel through the world of international gastronomy and develop entrepreneurial skills necessary to make your career in the Hospitality Industry successful.

Career Outlook: projected to grow 11 percent from 2018 to 2028

Employment of chefs and head cooks is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations.

Income growth will result in greater demand for high-quality dishes at a variety of dining venues. As a result, more restaurants and other dining places are expected to open to satisfy consumer desire for dining out.

Consumers are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation.

Want to learn more about this program?
Interested in learning more about the MCTC program? Send us a message and talk to our program coordinator.
Chef Larry Perry
Hospitality/Culinary Arts Program Director
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