The Culinary Arts Management program at JJC offers students a first-class education at one of the most highly respected culinary programs in the nation, and in one of the most state-of-the-art facilities in the world.
What Will I Learn?
Through a combination of classroom learning and hands-on experience, students are trained in all aspects of the industry, including cooking methods, pastry and baking techniques, sanitation, management, product ID, purchasing, nutrition and cost controls.
What is Unique About Our Culinary Arts Management Program?
The Culinary Arts Management Program is an accredited program of the American Culinary Federation Education Foundation, Inc. Accrediting Commission.
Our faculty is composed of full-time, multi-certified instructors who have won some of the most prestigious local, national and international awards and accolades, including a World Culinary Olympics gold medal. They take learning beyond the classroom, leading student competition teams and supervising student culinary clubs. Students can also participate in special gourmet events and activities.
JJC students continually come out on top in culinary competitions against some of the best programs in America.
What Degree or Certificate Will I Receive?
- Culinary Arts Management, AAS
- Breads/Cakes, CCO
- Cookies/Pies/Petit Fours/Showpieces, CCO
- Desserts/French Pastry/Custards, CCO
- Food Preparation, CCO
Important Information and Resources
What are my Career Opportunities?
Joliet Junior College graduates are exceptionally well-prepared for careers in the food industry. Employment opportunities are plentiful for them, locally, nationally and globally. In fact, Disney World and the Marriott Corporation actively recruit JJC students even before graduation.
JJC graduates may eventually go on to careers as bakers, pastry chefs, chefs, caterers, banquet chefs, culinary teachers, bakery owners, wedding cake designers, restaurant or hotel managers or food critics, to name a few.
According to the Bureau of Labor Statistics, the median annual wage for chefs and head cooks was $45,950 in May 2017. Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations. Job opportunities will result from the need to replace workers who leave the occupation.