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Frequently Asked Questions

       For over 25 years, the Culinary Arts program at SLCC has been preparing students to become food service professionals.

Located at the Miller Campus, the Culinary Arts building is a free-standing facility which includes a large dynamic kitchen with modern equipment, and multiple classrooms. The beautiful facility includes more than 10,000 square feet of training space including a demonstration kitchen, gas and electric kitchens, refrigerator, dry storage space and dining room.

Upon graduation from the SLCC Culinary Institute, you will receive an Associate of Applied Science degree in Culinary Arts.

This program prepares students for careers in culinary arts and understanding the requirements for American Culinary Federation (ACF) certifications.

By successfully completing SLCC's program, students earn an Associate of Applied Science (AAS) degree.

Students in the culinary pathway are also eligible to receive a Certified Culinarian® (CC®) certification through the American Culinary Federation. All graduates must provide a copy of their final transcript showing date of graduation and documentation of ACF membership at the time of graduation. Application and documentation must be submitted within one year of graduation.

In addition to learning culinary skills such as food preparation, baking and continental cuisine, students also receive thorough training in the business side of the food industry. Courses are available in supervision and training, purchasing, catering management, menu design and marketing management. The program combines classroom education and practice with on-the-job training.

The Culinary Arts (CHEF) program requires a minimum of five semesters at full-time equivalency to complete the curriculum as outlined in the program catalog. In addition to two years of related instruction, there are two job related training requirements: co-op and on-the -job training (OJT).

Inquire with the Associate Dean's office for more details.

SLCC's Culinary Arts program is a fraction of the cost of the top culinary arts schools in the nation. PLUS, our facilities are state-of-the-art and are comparable to other leading culinary schools in the country!

Tuition and fees are based on the SLCC resident/non-resident tuition schedule , plus the purchase of uniforms and tools.

Tuition and student fees

Program lab fees: $1,675 (may vary depending on which electives are selected)
Supplies: $1,075 (tools, books, uniforms)
Individual course lab fees per semester = $225; CHEF 2470 Chocolates and Confections = $275; CHEF 1200 Cuisine and Cultures = $40; CHEF 1900 Sustainable Food Systems = $40

Note: Fees vary based upon specific registration and are subject to changes.

The majority of scholarship applications become available in January and February for the following academic year. For more information see the Financial Aid web site. Or if you are interested in contributing to or establishing a scholarship fund, see the SLCC Development Office web site.

The SLCC Culinary Institute was granted an EXEMPLARY, 7-year, grant of programmatic accreditation by the American Culinary Federation Education Foundation Accrediting Commission in December 2022.

Accreditation from the ACFEFAC assures students and the public that a program meets or exceeds an established standard. The ACFEFAC is currently the only regulatory agency that offers programmatic accreditation for post-secondary culinary institutions. The Certified Culinarian (CC) certification is available for any student who earns the AAS Culinary Arts degree and has met the required coursework in the culinary arts track. Ask the Associate Dean for more information.

  • The ACFEFAC is recognized by the Council for Higher Education Accreditation (CHEA®)
  • Accredited programs have met or exceeded established industry standards.
  • Accreditation standards were developed by industry leaders in both culinary arts and culinary arts education and monitored by the Commission.
  • Students who are active members of ACF and graduates of accredited programs are eligible for ACF certification.

The American Culinary Federation says programs that earn their approval "distinguish themselves from hundreds of other post-secondary culinary programs in the nation and abroad.... Graduated students have an advantage when seeking employment because certification is representative of having the knowledge and skills to be successful".

The SLCC Culinary Institute is also a proud member of the Retail Baker’s Association. With this membership, all degree-seeking students can complete a written exam after successful completion of the pre-requisite requirements, Food Prep I, Baking I Lecture/Lab, and Baking II. RBA’s BakeryX is a Student Certification and Career Launch Program that works with RBA member and non-member trade schools, community colleges and universities to provide their baking & pastry students with the opportunity to become certified as a Certified Journey Baker at a reduced rate of $50 per student (member rate). Upon successfully passing the CJB, the student will receive a complimentary year-long individual RBA membership.
Ask the Associate Dean for more information

Yes, all students. enrolled in the Culinary Program have the opportunity to participate in Skills USA.

Our highly trained and credentialed full time and adjunct faculty bring decades of experience to the academic classroom and kitchen spaces. Their passion and dedication to their craft inspires their students to become professionals in the hospitality industry. The curriculum developed by the faculty focuses on foundational skills and current trends in the industry.

The Culinary Arts building is a free-standing facility which includes a large dynamic kitchen with modern equipment, and multiple classrooms. The beautiful facility includes more than 10,000 square feet of training space including a demonstration kitchen, gas and electric kitchens, refrigerator, dry storage space, and dining room.

Educational suggestions for high school subjects include mathematics, business math, marketing and art design including three dimensional.

Concurrent enrollment offers an opportunity for students to earn college credit towards a culinary arts degree while in high school. Currently, there are three courses available, CHEF 1110 Sanitation, CHEF 1120 Introduction to Hospitality Management, and CHEF 2520 Nutrition. If the high school teacher has been approved and the courses are offered through the high school, students can take them. Otherwise, students have the opportunity to take the same classes here at SLCC. Contact us for more information.

SLCC graduates have gone on to work in a wide range of industries including:

  • Restaurants
  • Hotels
  • Private country clubs
  • Commercial catering
  • Hospitals
  • Newspaper food journalist
  • Commercial kitchens
  • And more!

Making Money Doing What You Love: Cooking

OJT is a graduation requirement. A student is expected to earn a minimum of 250 hours between when they begin the program and graduation. These hours are designed as an exposure to industry. The student can work in a paid or volunteer capacity and work in any type of outlet of position in foodservice or hospitality. A document is completed by the student and their supervisor. This document is found in the Culinary Administrative offices and is submitted to the Graduation office. Once approved, the completion will show in DegreeWorks.

CHEF 2000 Co-Op is a required core course for all Culinary and Baking students. This 3-credit course requires several specific criteria to be met as outlined below:

  1. Prior approval from the Associate Dean once the student is close to meeting the required pre-requisites as outlined in the course description.
  2. The position must be in your academic pathway; culinary or baking. Some cross-over work is acceptable.
  3. Position must be supervised by a qualified person.
  4. Check in for attendance purposes every two weeks minimum.
  5. Operation must make food at least 75% from scratch.
  6. Obtain a minimum of 90 hours over the course of the semester.
  7. Paid or unpaid opportunities are acceptable.
  8. Write five learning outcomes specific to the work being conducted.
  9. Maintain a journal that speaks to experiences and outcomes of the learning objectives.
  10. Complete an end of semester self-evaluation.
  11. Complete an end of semester supervisor evaluation.