Culinary arts professionals, such as chefs and head cooks, have a variety of responsibilities that may include preparing food, supervising and coordinating the activities of food service workers or dining room employees, planning menus, estimating daily or weekly needs, ordering and maintaining inventories of supplies and equipment, and keeping records of meals served.
Jackson College Offers the following program options:
About the Program
Jackson College now offers bachelor’s degree, associate degree and certificate programs in culinary arts. There are shorter-term concentration and skill set credentials that students may complete and find work in the field, while they continue toward a certificate or degree. Internship opportunities are available. The program provides a foundation for continued culinary arts studies at a four-year college, the chef certification through the American Culinary Federation (ACF) as well as the NRAEF ManageFirst and the ServSafe National Certification. Students interested in food preparation need to have good basic math skills, interpersonal communication skills, and need to know science, both for food preparation and safety issues regarding pathogens and diseases.
Median wages for chefs and head cooks is $34,600 in Michigan, $42,500 nationally.
Employment is expected to grow 5 percent in coming years. Competition will be strong for jobs at upscale restaurants, hotels and casinos, where the pay is typically higher.