The Culinary Arts graduates will be certified Culinarians with the American Culinary Federation upon graduation from our program if they are also a member of the American Culinary Federation.

The Dietetic Technicians will be given a verification statement from the program chair upon graduation and will be eligible to take the Dietetic Technician Registered Examination from the Commission on Accreditations for Dietetics Education.

>>>>  Scholarships for Culinary Arts

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Overview

The Food Service Hospitality Program is designed to be able to be completed in six (6) quarters or 18 months however students would be required to take 18-19 credit hours per quarter to accomplish this. The majority of our students actually take 7 to 8 quarters to graduate as they work while going to school and take between 12 and 16 credit hours per quarter. Students may also attend part-time. The majority of our classes are offered in the daytime and the students are employed in the evenings and weekends in the food service industry. Many of our students choose to complete more than one focus which is fairly easily accomplished and gives the graduate a better background and marketability.

We are developing classes for on-line instruction. The entire Food Service Management option will be available within the next two years.

We do offer a certificate after 35 credit hours and a diploma after 72 credit hours however we promote the students to complete the Associates of Applied Science degree. That is what our accreditations from Commission on Accreditation for Dietetics Education and the American Culinary Federation Accrediting Commission is based on.

Food Service Management graduates may receive their Diploma from the National Restaurant Association Hospitality Education Foundation if they have completed all the designated NRA course finals with a 75% and have completed all the designated NRA diploma classes.

Upon successful completion of the program the student will be awarded an Associate of Applied Science Degree.

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Mission

Program Mission Statement:

The mission of the Food Service Hospitality Program is to prepare students for employment in the areas of food and nutrition.

Program Goals:

• Upon completion of the program the students will be able to have the use of effective oral and written communication skills necessary for the profession.
• Upon completion of the program the students will be able to apply concepts of food safety and sanitation.
• Upon completion of the program the students will be able to know and use the basic concepts and techniques of food preparation, cooking and baking procedures.
• Upon completion of the program the students will be able to apply basic managerial functions – i.e. cost control, purchasing, inventory, meat and produce yield loss, recipe standardization, scheduling and supervisory skills.
• Upon completion of the program the student will be able to apply the fundamentals of menu planning for meeting nutritional needs and aesthetic qualities of the individuals and groups.
• Upon completion of the program the students will have the knowledge of the fundamentals of nutrition in health and disease and various stages of the life cycle.
• Upon completion of the program the student will have the basic lodging concepts including, event planning, front desk, and tourism.

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Requirements

Complete the Admission Application and return it to Southeast Community College-Lincoln Campus. All applicants are responsible for scheduling an appointment to take the COMPASS test. ACT scores may be accepted. High School or College transcripts will also be requested. Please Southeast Community College-Lincoln Admissions Office at (402) 437-2600 for an appointment.

Once the admissions requirements are met the student will be informed they are accepted ihto the program. They will be mailed information telling them when and where to register after they have attended a college orientation.

All students will be required to purchase a uniform and shoes specified by the program, and a knife kit purchased in our bookstore.

All Dietetic Technician students must complete a physical examination before they second quarter and earn a (CPR) Cardiopulmonary Resuscitation card prior to graduation. All students will also be required to provide their own transportation to off-campus practicum and coop learning sites.

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Student Responsibilities

• Attain a minimum grade of 2.0 and at least a “C” in all Food Service/Hospitality courses.
• Maintain attendance standards according to college and program policy.
• Wear uniforms, shoes and follow the dress code required by the program.
• Be responsible for program costs, tuition, fees, books and tools.
• Provide own transportation to off-campus practicums and coop experiences.  

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CooperativeEducation / Practicum Study

Students at Southeast Community College are employed by area businesses and industries and have the opportunity to "learn whle doing" through the College's Cooperative Education Experience.

Students will work in positions related to their career goals. Student objectives are established through mutual agreement by the student, the employer, and the cooperative education experience coordinator.
Progress is evaluated at designated time(s) during the period of employment.

How Cooperative Education Works

Southeast Community College's Cooperative Education Experience is designed for students who have completed specific courses in their program of study and have achieved a grade point average of at least 2.0 on a scale of 4.0.

Coordinators work closely with employers and students to determine the optimum Cooperative Education arrangement.

The student registers for the Cooperative Education Experience and earns college credit while being paid a salary for the cooperative experience; the salary is set by the employer and agreed upon by the student.

The Food Service Management and the Culinary Arts focus students are required to take a 5.5 credit hour and 220 contact hour cooperative work experience usually in their 5th or 6th quarter. This is with pay and may be at the job site they currently work at if it meets the criteria of a coop for their focus area of study. A contract is developed between the employer, student and instructor. The student keeps track of their hours and job functions. The employer evaluates the students performance at the end of the coop experience.

The Dietetic Technician students are required a 5.5 credit hour / 160 contact hour practice um experience at a health care facility which will be assigned to them in their 6th quarter. They will complete objectives required by the practicum experience and work as a dietetic technician in the facility they are assigned.