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Culinary Arts Diploma – Clovis, CA

Are you ready to take your passion and interest in food to the next level? Come train at IOT’s culinary school.

Start Your Culinary Career

The Culinary Arts Diploma Program (CAD) program is designed to prepare students for entry-level career opportunities within the food service 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.

Train to Make Delicious Food

All Culinary Arts Diploma students will learn the concepts of the foodservice industry to:

  • Create pastry and baking goods;
  • Develop and hone their kitchen skills;
  • Discover the art of Garde Manger;
  • Create contemporary and international cuisine presentations; and
  • Learn and practice real world catering applications.

Their experiences in IOT’s culinary program will allow them to take a culinary tour of American Cuisine. Students will also participate in a 180-hour externship in a professional kitchen to ensure their learned skills can immediately transfer into real-world work environments.

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

Student Supplies

Uniforms and a cutlery set are required and are available for purchase. Textbooks are provided to the student either as classroom resources or are purchased by the student.

Career Paths

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 in the Clovis, Fresno, Sanger, and Madera area, contact IOT today to request information about our accelerated culinary programs. Your new life and career in food services & hospitality is just around the corner.

Campus Performance

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

ACFEFAC Graduation Rate (2017): N/A%
ACFEFAC Placement Rate (2017): N/A%
ACDEFAC Certification Rate (2017): N/A%
This is a new program.

ACFEFAC Graduation Rate (2018): 60%
ACFEFAC Placement Rate (2018): 86%
ACDEFAC Certification Rate (2018): 0%

Program Cost: $18,912.00 + Fees, Books, and Supplies
Credit Hours: 52 quarter credit hours

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: 100%
ACCSC Placement Rate: 100%
Placement Rate Methodology: This is a new program. There was only 1 student counted in this cohort who completed the program and started between March 1, 2016 and February 28, 2017. 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 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: $18,912.00 + Fees, Books, and Supplies
Credit Hours: 52 quarter credit hours

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: 100%
ACCSC Placement Rate: 100%
Placement Rate Methodology: This is a new program. There was only 1 student counted in this cohort who completed the program and started between March 1, 2016 and February 28, 2017. 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 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

Program Disclosures