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Culinary Arts Diploma – Modesto, CA

There’s never been a better time to turn your passion for food into an exciting career. Are you ready to take your culinary passion to the next level?

Train For Your Culinary Career

The Culinary Arts Diploma Program (CAD) program is designed to prepare students for entry-level career opportunities within the foodservice industry. With a diploma from Institute of Technology (IOT), you’ll become prepared to work not only as a chef, but also in many other exciting culinary careers.

Learn to Make Delicious Food

All graduates will have the tools and technical know-how to create food in state-of-the-art kitchens. Your real-world training will give you the confidence to start working as soon as you graduate. The program will focus on the areas of:

  • Garde manger
  • Contemporary and international cuisine presentation
  • Culinary tour of American cuisine
  • Real-world catering applications

Uniforms and a cutlery set are included in the cost of the Culinary Arts Diploma program. Textbooks are provided to the student as class room issued learning resources.

Students who successfully complete the program will be documented as “Graduate” and as proof of such accomplishment will receive a Culinary Arts Diploma.

What Careers Are Available?

As a graduate with a Culinary Arts Diploma, you will have the opportunity to succeed in a variety of ways. Career paths include becoming a:

  • Personal Chef
  • Executive Chef
  • Dessert & Catering Specialist
  • Sous Chef
  • And more!

Hours of Instruction/Program Length

This program is 880 hours and 52 quarter credit hours. Classes are held Monday through Thursday for 40 weeks and includes an independent study component.

See our Admissions Representatives for available class times.

Getting Started

If you’re searching for the right California culinary school in the Modesto, Manteca, Ripon, and Turlock area, contact IOT today to request information about our accelerated culinary programs.

Campus Performance

ACCSC Graduation Rate: N/A%
ACCSC Placement Rate: N/A%
Placement Rate Methodology: This is a new program.

Program Cost: $18,000.00 + Fees, Books, and Supplies
Credit Hours:52 quarter credit hours

Median Federal Loan Amount: $0.00
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: N/A%
ACCSC Placement Rate: N/A%
Placement Rate Methodology: This is a new program.

BPPE Completion Rate: N/A%
BPPE Placement Rate: N/A%
Placement Rate Methodology: This is a new program.

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

Program Cost: $18,000.00 + Fees, Books, and Supplies
Credit Hours:52 quarter credit hours

Median Federal Loan Amount: $0.00
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: N/A%
ACCSC Placement Rate: N/A%
Placement Rate Methodology: This is a new program.

BPPE Completion Rate: N/A%
BPPE Placement Rate: N/A%
Placement Rate Methodology: This is a new program.

+ 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