Skip to content

Culinary Arts Diploma LP

Institute of Technology "Where Careers Begin"

Request Information

We are open! Enroll Today.

40 Weeks to a New Career!

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? If so, train at IOT to jumpstart your career in making and presenting delicious food.

Culinary instructor shows students how to chop vegetables
Chef wearing a mask
Culinary student plates a meal
CREATING YOUR OWN 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

POTENTIAL CAREER PATHS

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

• Personal Chef
• Sous Chef
• Prep Cook / Line Cook
• Dessert Specialist
• Executive Chef

Smiling woman in chef's uniform
“As a former student, this school definitely prepared me for my new role. They gave me so much experience. I would highly recommend anyone to this school. Not only was the education able to set me up for success, but I was also able to develop a great networking relationship with follow students and staff.”

Why IOT?

We believe school should work for you, which is why our classes are:

  • Engaging
    Learn new skills and take control of your career through hands-on vocational training and real-world education that moves you forward.
  • Supportive
    We offer support with tutoring and instructors with many years of experience in the industry.
  • Convenient
    Fit school into your life with evening classes, accelerated programs, and hybrid learning that can be completed in as little as 9 months.

IOT designs program schedules with your busy lifestyle in mind. You can take advantage of these benefits:
• 180-hour externship in an industry kitchen
• Preparation for ServSafe exams and American Culinary Certification standards for Safety and Sanitation, Supervisory Management, and Nutrition

IOT FAST FACTS

• Personal uniform and cutlery set are available for purchase
• Externship in a local industry kitchen
• This program is currently seeking accreditation through the American Culinary Federation’s Educational Foundation (ACFEF).

HOURS OF INSTRUCTION/PROGRAM LENGTH

This program is 880 hours and 52 quarter credit hours. Classes are held Monday through Thursday for 40 weeks. An Independent Study component is included.

See your admissions representative for available class times.

WHERE CAN I LEARN?

IOT offers this program at the following locations:

Clovis, California
Modesto, California

What Program Graduates Say

  • “I can honestly say that my experience at IOT was one of the best experiences that I’ve had in my life. I enjoyed going to school, learning new things, and trying new recipes. All of our chefs were really supportive and well educated.”

    Jennifer E.

  • “Going to IOT was one of the best decisions of my life. I have always wanted to be a Chef since I was young … was privileged to get to do my externship at Erna’s Elderberry House where I was offered a job. After working there a few months I started receiving multiple job offers. I decided to accept the position as Head of Catering at Madera Community Hospital.”

    Lea N.

ACCREDITATIONS

WHY ACCREDITATION IS IMPORTANT

Accreditation is the process of evaluating a school or educational training program to determine whether it meets standards set up by an accrediting organization. When you attend an accredited institution, you are attending a school that has undergone a rigorous process that evaluates educational quality. It’s not easy to become or remain an accredited institution. The rules and regulations are strict, precise and designed to protect students. Here are some of the benefits:

 A reliable indicator of quality
 Approved program of study
 Qualified instructors

Chefs in a kitchen wearing masks
Finished dinner plates
Cheese board
Shrimp appetizer