Culinary Arts and Management

NEW and RETURNING ICA STUDENTS!

We know things are different now, but that doesn’t mean you can’t learn or that we can’t teach! You’re forging ahead in your education, and we are here to help. The linked documents below include answers to many of the questions you may have about culinary classes for winter quarter 2020-2021! 

MCC Culinary Arts Student FAQ - Winter 2020

20/WI Course-Specific Adaptations & Meeting Information 

What is 'Culinary Arts and Management (CHRM)'?

The Institute for the Culinary Arts at Metropolitan Community College consists of two programs: Culinary Arts & Management and Hospitality & Restaurant Leadership. Both of these degrees have various options you can find in the links below. Your hands-on experience takes place in a state-of-the-art, amazing facility. Should you choose to further your education, your credits can transfer to the University of Nebraska, Bellevue University and other four-year institutions.

Is it for you?

We give you passion. It is all about passion—passion to cook, passion to serve others and passion to make others smile. It is about sacrifice and commitment. It is about rewards, satisfaction and happy people. We give you the opportunity to work with people from all walks of life, no matter where you are or your stage of life. You can work anywhere in the world, in a variety of settings: hotels, restaurants, country clubs, cruise ships, military bases, commissaries, hospitals, assisted living facilities, catering, universities and manufacturing facilities.

Set your sights on becoming a chef, sous chef, executive chef, pastry chef or owning an independent restaurant, bake shop, chocolate shop or catering business.

Many of the degree options are accredited by the American Culinary Federation Accreditation Commission, and the ICA has been rated among the top culinary schools in the U.S. MCC has been an accredited institution since 1975.

The Institute for the Culinary Arts is proud to be associated with several national associations. Being involved keeps our regional and local faculty current with the industry.

Career Paths and Salary Expectations

Culinary Arts Program Options

ACF Accredited Associates Degree Programs

Culinary Arts and Management (CAAS1) offers two tracks:

• Culinary Arts and Management option (CACA1) - associate in applied science, prepares students for a career as a chef, sous chef, or culinarian

• Baking and Pastry option (CABA2) - associate in applied science, prepares students for a career as a professional baker or pastry chef

Certificates of Achievement

Culinary Arts and Management (CAMCE) - certificate of achievement, prepares students for entry-level skilled positions in the food industry

Baking and Pastry (CBPCE)- certificate of achievement, prepares students for entry-level skilled positions in the food industry

Career Certificates

Culinary Arts Foundations (CAFSD) -  career certificate, certificate demonstrates a student's completion of foundational skills in culinary arts and baking 

resources for prospective students

 To sign-up for in person and virtual tours, please visit:

• MCC Admissions Events Calendar

See the documents below for additional program information.

• Why Choose MCC?

• Supply & Uniform Requirements and Costs

• Course Requirements Overview

• Seven Reasons to Attend the Institute for the Culinary Arts

Class Schedules

• Find quarter class schedules

Program Faculty & Staff

Full-time Faculty

Steve Bell, 531-MCC-2578
James Davis, 531-MCC-2513
Janet Mar, 531-MCC-2512
Brian O'Malley, 531-MCC-2615
Deke Reichardt, 531-MCC-2467
Oystein Solberg, 531-MCC-2509

Culinary Outreach Staff

Peter Walsh, 531-MCC-2548

Jobs and Salary Expectations

For current information in Nebraska, please refer to information provided by the Bureau of Labor Statistics: see Section 35.000 Food Preparation and Serving Related Occupations. 

Academic Completion Statistics

FOR RELATED DEGREE OPTIONS, VISIT HOSPITALITY OR HORTICULTURE.

FOR MORE INFORMATION, VISIT CULINARY ARTS, HOSPITALITY AND HORTICULTURE.