Degree Type: Associate of Applied Science Degree, AAS, Certificate, CER
Pathway: Business, Design, & Hospitality
More Options: Classroom Based, Remote Real-Time, Hyflex, Online, Hybrid
Program Length: 4 semesters
PPCC has advisors and enrollment specialists ready to help you get registered. We also have academic and student support teams to help you succeed.Learn More
At the session you will meet your Chef instructors, tour the kitchen lab area, have all your questions answered, and complete your first semester schedule!
New students must attend one of the listed sessions prior attending any Culinary Arts classes.
Wednesday, June 15, 2022 at 6:00 - 7:00 pm. Room B-204b Centennial Campus, Breckenridge Building
Tuesday, June 21, 2022 at 2:30- 3:30 pm. Room B-204b Centennial Campus, Breckenridge Building
If you cannot attend an in-person session, please join us on Zoom to receive the important program information. Monday, June 27, 2022 at 4:30 - 5:30 pm
The Culinary Arts program at PPCC has an Exemplary status with the American Culinary Federation, the highest rating awarded by the ACF American Culinary Federation. The ACF is the largest professional organization in chefs’ North America. They are the premier organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
This fully accredited program can help launch your career in the food service industry. Our seasoned chef-instructors will not only prepare you to cook in different styles and settings, bake delicious breads and pastries, along with food safety and sanitation standards, knife skills, and more!
Our objective is for our graduates to gain the knowledge and skills necessary to become employable as a first cook or assistant baker in an industrial kitchen. This will be accomplished through:
Of the students who graduated from the Culinary Arts program (2013-2014) more than 95 % of them received jobs. This is not uncommon as culinary arts is a widely available field.
Join the nearly 500 other students in pursuing your degree in culinary arts at PPCC.
Choose to hone your focus in baking and pastry, food service management, sustainability and dietary cuisine, or culinary arts.
voices of ppcc
The knowledge and skill sets I gained at PPCC were necessary tools in becoming the business owner I am today. The small classroom setting granted us valuable face time with our Chef instructors that wouldn’t have been possible in a larger school environment. I recommend PPCC to anyone who tells me they want to work in the food service industry.
Andres Velez | Owner, Piglatin Cocina and Anju Korean Street Eats
PPCC's Culinary Arts program has a variety of course options. Check out this sampling of classes that will start you on your new career path.
Trains students in the basic fundamentals of the culinary field. The course will include student overview, training in areas of Management, Culinary Arts, Baking & Pastry. Student will be trained in all areas in order to be successful in both Lecture and Lab courses. Training will include program overviews, safety & sanitation fundamentals, culinary math skills, culinary vocabulary, lab requirements, using online training methods, competitions, basic knife skills, equipment identification and proper usage, professionalism, food service history, kitchen organization, basic principles of cooking, food science, study skills, proper food storage techniques, recipes, cost management, library resources and student learning organizations, scholarships and culinary career opportunities. Students must complete this course with a grade C or higher, prior to advancing in the program.
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications, and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.
Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.view in catalog