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Culinary Arts Specialist

IOT Fast Facts

  • Personal uniform and cutlery set are included in the cost of the program
  • Externship in a local industry kitchen
*Source: BLS.gov
**http://www.labormarketinfo.edd.ca.gov

Do you dream of creating delicious and memorable dining experiences for others? IOT wants to partner with your passion for the culinary arts to prepare you for your entry into the food service industry.

Believing in your real-world success

At IOT, you can experience the real-world aspects of the job through a hands-on classroom where you can develop fundamental culinary preparation and presentation skills while also focusing on more specialized areas such as:

  • Garde Manger
  • Contemporary and international cuisine preparation
  • Pastry and baked goods

Your program benefits

IOT designs program schedules with your busy lifestyle in mind. You can take advantage of these benefits:

  • 180-hour externship in an industry kitchen
  • Personal uniform and cutlery set provided in program cost
  • Preparation for ServSafe exams and American Culinary Certification standards for Safety and Sanitation, Supervisory Management, and Nutrition

What can I do?

With IOT’s culinary specialist training, you can pursue a variety of roles in food service and catering, including:

  • Assistant chef
  • Bread and pastry baker
  • Catering specialist
  • Dessert specialist
  • Executive Chef

Learn about the career outlook for a Culinary Arts Specialist!

Where can I work?

Culinary specialists can find employment in a variety of settings. Here is an industry job trend breakdown*:

  • Restaurants and other eateries – 46%
  • Traveler accommodation establishments – 11%
  • Special food services – 10%
  • Amusement and recreation organizations 6%
*Source: BLS.gov

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.

Hours of Instruction/Program Length

This program is 680 hours and 39 quarter credit hours. Classes are held Monday through Thursday for 30 weeks. An Independent Study component is included. See your admissions representative for available class times.

Get Started

If you’re searching for the right California culinary school, contact IOT today to request information about our accelerated programs.

Campuses offering the Culinary Arts Specialist program:

Total Program Cost: $20,025.00
Credit Hours: 39 quarter credit hours

Median Federal Loan Amount: $8,871.00
Median Private Loan Amount: $977.99
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: 63%
ACCSC Placement Rate: 81%
Placement Rate Methodology: All students who completed the program and started between June 1, 2014 and May 31, 2015 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: 27%
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: $20,025.00
Credit Hours: 39 quarter credit hours

Median Federal Loan Amount: $8,871.00
Median Private Loan Amount: $977.99
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: 63%
ACCSC Placement Rate: 81%
Placement Rate Methodology: All students who completed the program and started between June 1, 2014 and May 31, 2015 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: 27%
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