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Culinary Arts Professional (AOS Degree)

IOT Fast Facts

  • Recognized by the ACFEF Accrediting Commission as an “Exemplary” program
  • Uniforms and a cutlery set are included in the cost of the program
  • Morning, afternoon, or evening programs available for your convenience
*Source: BLS.gov
**http://www.labormarketinfo.edd.ca.gov

Are you ready to put your passion to work? If you’re looking to take the next step on the path to a career in restaurant ownership or management, Institute of Technology can prepare you through a Culinary Arts Professional Associate of Occupational Science (AOS) degree.

Believing in your real-world success

IOT’s Culinary Arts Professional program (CAP) gives you a head start on your career by providing hands-on culinary training that offers you inside-out experience in the food service industry. Through a combination of coursework and a 180-hour externship, you can be prepared for entry-level opportunities upon graduation.

Through the CAP program, students can hone general kitchen skills and instincts, as well as focus on more specialized areas such as:

  • Art of garde-manger
  • Contemporary and international cuisine presentations
  • Culinary tour of American cuisine
  • Pastry and baking goods creation
  • Real-world catering applications

IOT wants you to have every advantage, so we provide uniforms and a cutlery set in the cost of this program.

Accreditation

The American Culinary Federation’s Educational Foundation (ACFEF) has granted CAP programmatic accreditation. The ACFEF Accrediting Commission recognizes CAP as an “Exemplary” program. This recognition is based on CAP’s seven-year grant of accreditation based on a total compliance to ACFEF National Standards.

Graduates of this accredited degree program will receive the “Certified Culinarian” credential from the ACF. Students who successfully complete the program will be documented as “Graduate,” and as proof of such accomplishment, they will receive an ASSOCIATE OF OCCUPATIONAL STUDIES DEGREE.

Externship

IOT extends your culinary classroom to a real-world setting through a 180-hour externship to bridge your learning with your career. Students can complete this externship in a variety of settings, from restaurants to hotels and many more.

Students will have the opportunity to experience the many facets of an approved kitchen by rotating through the specialized roles in this professional setting. Industry mentors will build on knowledge gained at IOT to prepare graduates to take their place as culinary artists.

What can I do?

Culinary graduates have the opportunity to take on the rewarding challenges of a broad range of entry points into the food service industry, including:

  • Restaurant Cook
  • Personal Chef
  • Executive Chef
  • Assistant Chef
  • Sous Chef
  • Short Order Cook
  • Institutional and Cafeteria Cook
  • Prep Cook/Line Cook
  • Bread and Pastry Baker
  • Dessert Specialist
  • Catering Specialist

Learn more about the career outlook for a Culinary Arts Professional!

Hours of Instruction/Program Length

This program is 1,480 hours and 92 quarter credit hours. Classes are held Monday through Thursday for 70 weeks. An Independent Study component is included. See your admissions representative for available class times.

Get Started

If you’re ready to step into an exciting new role in the culinary arts field, contact IOT today to request information about our accelerated programs.

Campuses offering the Culinary Arts Professional degree program:

Total Program Cost: $31,025.00
Credit Hours: 92 quarter credit hours

Median Federal Loan Amount: $18,814.00
Median Private Loan Amount: $0.00
Median Institutional Loan Amount: $0.00

For a breakdown of program costs, view our Tuition and Expenses page.

The performance numbers listed here represent the Completion and Placement Rates for this program across all campuses.

ACCSC Graduation Rate: 45%
ACCSC Placement Rate: 96%
Placement Rate Methodology: All students who completed the program and started between July 1, 2013 and June 30, 2014 are included in this calculation. 0.0% of the graduates, (or 0 graduates), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic placement rates.

BPPE On-time Completion Rate: 28%
BPPE Placement Rate: N/A
Placement Rate Methodology: Because of the change in the Bureau’s reporting regulations, which became effective on July 14, 2016, this institution was not required to collect the data for its 2015 and prior graduates.

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
11-9051 Food Service Managers
35-1011 Chefs and Head Cooks
35-1012 First-Line Supervisors of Food Preparation and Serving Workers
35-2011 Cooks, Fast Food
35-2012 Cooks, Institution and Cafeteria
35-2013 Cooks, Private Household
35-2014 Cooks, Restaurant
35-2015 Cooks, Short Order
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-3022 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
35-9031 Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
35-9099 Food Preparation and Serving Related Workers, All Other
39-9021 Personal Care Aides
51-3011 Bakers
51-3021 Butchers and Meat Cutters
51-3022 Meat, Poultry, and Fish Cutters and Trimmers
51-3091 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders
+ Program Cost

Total Program Cost: $31,025.00
Credit Hours: 92 quarter credit hours

Median Federal Loan Amount: $18,814.00
Median Private Loan Amount: $0.00
Median Institutional Loan Amount: $0.00

For a breakdown of program costs, view our Tuition and Expenses page.

+ Program Performance

The performance numbers listed here represent the Completion and Placement Rates for this program across all campuses.

ACCSC Graduation Rate: 45%
ACCSC Placement Rate: 96%
Placement Rate Methodology: All students who completed the program and started between July 1, 2013 and June 30, 2014 are included in this calculation. 0.0% of the graduates, (or 0 graduates), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic placement rates.

BPPE On-time Completion Rate: 28%
BPPE Placement Rate: N/A
Placement Rate Methodology: Because of the change in the Bureau’s reporting regulations, which became effective on July 14, 2016, this institution was not required to collect the data for its 2015 and prior graduates.

+ Occupational Outcomes

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
11-9051 Food Service Managers
35-1011 Chefs and Head Cooks
35-1012 First-Line Supervisors of Food Preparation and Serving Workers
35-2011 Cooks, Fast Food
35-2012 Cooks, Institution and Cafeteria
35-2013 Cooks, Private Household
35-2014 Cooks, Restaurant
35-2015 Cooks, Short Order
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-3022 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
35-9031 Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
35-9099 Food Preparation and Serving Related Workers, All Other
39-9021 Personal Care Aides
51-3011 Bakers
51-3021 Butchers and Meat Cutters
51-3022 Meat, Poultry, and Fish Cutters and Trimmers
51-3091 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders