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Culinary Arts Professional Training in Clovis, CA

If you want to see your passion for your artistry reflected in the faces of those who enjoy the culinary experiences you create, IOT wants to help you see this success! Our Culinary Arts Professional (CAP) program can put you on the path to becoming a culinary arts professional in California in just a short time.

A community of learning

IOT’s Clovis culinary arts professional career program is an exploratory learning experience that emphasizes a hands-on approach to developing a general foundation of preparation and presentation skills. This program highlights areas of specialization along this broad skill spectrum. Many of our instructors offer 10-plus years of field experience to enhance classroom instruction.

Training that transfers to your career

Our culinary training in Clovis offers a full-service kitchen equipped with state-of-the art equipment to prepare you for the first day on the job through training in the following specialized areas:

  • Garde Manger
  • Contemporary and international cuisine presentation
  • Culinary tour of American cuisine
  • Pastry and baked goods creation
  • Real-world catering applications

IOT also offers the advantage of a personal uniform and cutlery set included in the cost of program tuition. We also incorporate a 180-hour externship in a real-world industry kitchen into your program so you can get a taste of your culinary career even before it begins.

What can I do?

As a culinary arts professional, the door is open to a variety of work settings such as:

  • Bread and pastry baker
  • Dessert specialist
  • Executive chef
  • Restaurant cook
  • And more!

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 in the Fresno, Clovis, Madera, Kerman & surrounding areas looking for career preparation in the culinary arts, contact IOT today to request information about our accelerated programs.

Campus Performance

ACCSC Graduation Rate: 38%
ACCSC Placement Rate: 100%
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.

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