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 required and are available for purchase. Textbooks are provided to the student either as classroom resources or are purchased by the student.
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 hoursMedian Federal Loan Amount: $0.00
Median Private Loan Amount: $0.00
Median Institutional Loan Amount: $0.00For 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