2021-2022 Catalog 
    Feb 08, 2023  
2021-2022 Catalog [ARCHIVED CATALOG]

Culinary Arts Management, A.A.S.

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JJC Program Code: CA100

ICCB Program Code: CA 0021

The Culinary Arts Management Program at JJC is recognized as one of the premier culinary and educational training programs in the nation and is known around the world as a leader in culinary and food service education. Serving both the degree-seeking student and industry professional seeking to upgrade their technical or supervisory skills, our American Culinary Federation accredited program offers a Culinary Arts Management A.A.S. Degree and several certificates to prepare students for success in a wide variety of food service industry careers.

The curriculum is continually reviewed and updated based on input from our esteemed advisory committee comprised of experts from the education, hospitality and food service industries. All courses are taught by industry certified instructors, each with many years of practical industry experience. Instructors regularly attend classes, seminars and conferences to stay current with trends in cuisine and culinary innovations so that they, in turn, can bring the expertise and innovation back to the classroom. Our students develop excellent technical and theoretical skills in cooking, food production, baking and pastry arts, garde manger, international cuisine, nutrition, culinary supervision, purchasing and cost controls, food and beverage pairing techniques, and will even have the opportunity to create and execute their own restaurant concept including management of the front and back of the house staff and all business functions.

The core of the program is hands-on coursework where students apply lessons learned in the classroom in a practical culinary lab setting and functioning restaurant operation.  The capstone course for the degree allows students to rotate through various managerial positions in two fully functioning restaurant operations. During this experience, students will perform managerial cost control measures and industry specific accounting principles, procurement functions, training, managing dining room service students, problem solving and strategic planning.

The Culinary Arts Management program at JJC is designed to prepare individuals for technical, supervisory and managerial positions within the food service industry. The program of study combines practical and theoretical facets of the industry, enabling students to apply the lessons and techniques they have learned. Students who successfully complete the program and earn an A.A.S. Degree are qualified to apply for their first industry recognized certification, Certified Culinarian (CC), from the American Culinary Federation.

Completion Guide

For advisor information and a sample schedule by semester, view our completion guide. 

General Education Requirements: 15 Semester Hours

ServSafe Manager Certification

Student is required to successfully pass the ServSafe Manager Certification as a graduation requirement. 

Total Required Hours: 70 Semester Hours


Students enrolled in Culinary Arts Food Production courses may be withdrawn immediately if the student’s performance is a detriment to the safe and sanitary handling of equipment, utensils and/or food.

Includes Online Courses

This program includes the option for distance education courses (online and/or hybrid).

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