COVID-19 Information

3/31/2020 9:24:04 AM

MCC has moved to e-learning and alternate delivery methods. Learn more

Culinary Arts and Management


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. Our instructors have created an amazing online experience, tailored specifically for you and the times we are living in –one that blends synchronous online class discussions with demonstrations and tutorials.

As professionals we strive for excellence, and that doesn’t stop even when we’re faced with difficult circumstances. As instructors, we have committed to providing the same high standards and impactful educational experiences that you’ve come to expect from the ICA, and this summer we’ll demonstrate that commitment to you in your classes. We commend you for continuing down your path to professionalism, and promise to help in every way we can. Please refer to the following update sheet to see how we will deliver on this promise in summer quarter.

MCC Culinary Arts Summer Courses 2020 Info

We are glad you are here. We are all in this together. We will persevere and overcome. We are chefs, managers, cooks, stewards, event organizers – you name it. We will do this together!

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 passionpassion 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.

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

2018 2019
AAS Graduation Rate (%) Job Placement Rate (%) ACF Certification Rate (%) AAS
Graduation Rate (%)
Job Placement Rate (%) ACF Certification Rate (%)
39% 92% Available in 2021 48% 91% Available in 2021


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

  • 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

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

 Reference the course requirements overview for more information.

Program Faculty and Staff

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

Credit Classes and Registration



Best Choice Schools: Top Culinary Schools 2016