• Culinary Arts

    Real-world education doesn’t get any more real than M State’s Culinary Arts program, where students put their learning to work daily as they create the menus and prepare the breads, salads, soups, sandwiches, entrees and desserts served in the Moorhead campus cafeteria.



 

Culinary Arts

If you have a passion for cooking and a willingness to learn, M State's Culinary Arts diploma program offers an excellent and unique foundation for your career in the food service industry. Our 64-credit program provides the practical hands-on training and traditional academic culinary courses that prepare you for success.

Two-Year Occupational Grant Pilot Program

Two-year Occupational Grant Pilot Program imageThis program is eligible for the MnSCU Two-Year Occupational Grant Pilot Program. Participating students will have their tuition and fees paid after Federal Pell and Minnesota State grants have been applied to their accounts.

Grant recipients must be Minnesota residents and meet income guidelines. They also must graduate from a Minnesota high school, complete an ABE program or pass a GED test.

There is no separate application for this grant. Interested students apply by completing the Free Application for Federal Student Aid (FAFSA) or, for undocumented students, the Minnesota Dream Act Application. Funding is limited, so submit the FAFSA as early as possible since applicants will be ranked by their application date.

For more information visit Learn More Pay Less, call 877.450.3322, or download the elgible program list.

 

Here’s what you’ll learn

  • Cooking techniques, terminology and foodproducts used in the food service industry
  • Proper techniques for measuring and weighing
  • Safe, efficient use and operation of food service tools and equipment
  • Calculation of recipe conversions and food cost
  • Identification of grading and quality standards as they pertain to meat, poultry, seafood, dairy, canned/frozen products and produce
  • Leadership skills in supervising kitchen personnel
  • Proper menu planning/merchandising and purchasing techniques
  • Efficiency in all production areas of the kitchen
  • Safety and sanitation standards

 

Why M State

  • Exceptional educational value
  • Hands-on instruction in a working kitchen
  • Small class sizes with personalized instruction
  • Scholarships available
  • High demand for Culinary Arts graduates in a growing metropolitan area
  • Instructors have valuable food industry experience
  • Opportunity to participate in annual community fundraisers, television appearances and service learning projects
  • Industry partnerships ensure students are learning skills needed on the job
 

Programs & Majors » Culinary Arts Back to program list »

Degrees Offered Click on a degree below to view details

Culinary Arts Diploma
Locations: Moorhead

Click a degree on the left to get started

 

Meet the faculty

Colleen Kraft
Culinary Arts Instructor
Moorhead
Contact Colleen
Ashley Marohl
Culinary Arts Faculty
Moorhead
Contact Ashley
Randall Toenges
Culinary Arts Instructor
Moorhead
Contact Randall
 

Apply Now

Chef and Head Cook regional wage

Chef and Head Cook regional wage
data source: Career Coach

 

Career opportunities

Graduates of M State's Culinary Arts program will have employment opportunities in restaurants, food sales, food marketing, and health care facilities.

Description: Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

For more information visit Career Coach.

Data source: Career Coach with current geographical area: up to 100 miles away from Moorhead


data source: Career Coach

 

Chef and Head Cook employment

223 Employed in your area

7 Estimated annual job openings

27 Approaching retirement age

The average retirement age in the U.S. is 65 years old. Chefs and Head Cooks in the 55-64 and the 65+ categories are 1-10 years away from retirement. When older workers retire, there will likely be a demand for new workers.


Age Group # of Workers % of Workers*
under 25 34 15%
25-34 63 28%
35-44 52 23%
45-54 47 21%
55-64 23 10%
65+ 4 2%

* Based on county-level occupational demographics

Data source: Career Coach

 

Required Culinary Arts courses

  • Introduction to Foodservice Preparation
  • Soups, Stocks and Sauces
  • Salad and Baking Lab
  • Poultry and Seafood
  • Fry and Broiler Lab
  • Kitchen Math and Formulas
  • Sanitation Certification
  • Menu Planning and Merchandising
  • Meats
  • Breakfast Preparation Lab
  • Buffet and Garde Manger Lab
  • Quantity Food Preparation and Butcher Lab
  • Production and Planning Supervision Lab
  • Food Cost Control
 

Learn more

Visit minnesota.edu/programs

· Call 877.450.3322

Last modified: April 5th, 2016 at 10:23am