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.
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.
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.
Degree
Certificates
Note: The required lab uniform includes the following items that are a part of the uniform specifications through the approved vendor: JJC white embroidered chef coat, checked pants, white skull cap and white bib apron. Additional requirements include protective non-slip leather shoes, restrained hair and no jewelry except plain band. Quantities of each item and pricing can be found at the link above.
JJC Culinary Student Resource Guide
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.
The Culinary Arts Department at Joliet Junior College offers a wide variety of clubs where students can participate in special events including the Annual Spring Gala, Farm to Fork, summer International Culinary Tours, restaurant and industry related field trip and many student competitions.
View the Office of Student Activities webpage for more information on joining clubs.
Student members are encouraged to try out for a spot on the club competition team where they will compete in regional and national competitions.
The Culinary Arts Management Department of Joliet Junior College is committed to providing quality education and valuable workforce training in an accessible manner to the diverse student population it serves. Through hands-on course work taught by a dynamic and skilled faculty, the program will serve as the foundation for success into entry level technical, supervisory or managerial positions in the culinary and hospitality industries and for individuals who wish to increase their current industry skills. The Culinary Arts Management Department will continue to be a leader in culinary training, skill development and workforce education.
