Culinary
Cooking an Authentically Crafted Career
Take your passion for food to the next level in our Culinary/Hospitality program. You will master culinary arts skills, baking techniques, hospitality management and culinary communication through hands-on learning in the state-of-the-art Great Plains Culinary Institute. Our program prepares you for exciting careers in restaurants, bakeries, hotels and catering. In addition, you will gain real-world training in food preparation, service and management with your peers in Course Restaurant, our working classroom. Whether you dream of becoming a chef, pastry artist or hospitality manager, our culinary degree program provides the foundation for your success in this creative and rewarding industry.
PROGRAM GOALS
Master Essential Culinary Techniques
You’ll develop fundamental culinary, knife, baking and cooking skills while learning key terminology and proper use of industry-standard equipment. Advance to specialized techniques like meat and seafood fabrication, and international cuisine.
Create Advanced Pastry Products
You’ll learn to prepare everything from artisan breads and laminated doughs to fine cakes, plated desserts and chocolate work to create visually stunning and delicious presentations.
Gain Real-World Experience
You’ll apply your skills in authentic settings through practicum and internship experiences. In addition, you will plan, prepare and serve meals to the public in Course Restaurant.
Baking/Pastry
The Baking/Pastry track focuses on the art and science of creating breads, pastries, desserts and confections. You will learn techniques for working with dough, batters, chocolate and sugar while developing skills in decorating, presentation and flavor balancing.
ESTIMATED TUITION
$10,231 (A.A.S.) / $6,164 (Diploma)
CREDIT HOURS
63.5 (A.A.S.) / 35.5 (Diploma)
PROGRAM LENGTH
4 Terms (A.A.S.) / 2 Terms (Diploma)
SCHEDULE
Full-Time / Part-Time
STARTING TERM
Fall / Spring / Summer
Culinary/Hospitality - Culinary Arts
A.A.S. / Diploma / Certificate
Locations: Lincoln
The Culinary Arts track concentrates on food preparation, cooking techniques and cuisine development. You will learn knife skills, menu planning, food presentation and plating, and kitchen operations/management.
ESTIMATED TUITION
$7,938 (A.A.S.) / $5,882 (Diploma) / $2,063 (Certificate)
CREDIT HOURS
63.5 (A.A.S.)/35.5 (Diploma)/16.5 (Certificate)
PROGRAM LENGTH
4 Terms (A.A.S.) / 2 Terms (Diploma) / 1 Term (Certificate)
SCHEDULE
Full-Time / Part-Time
STARTING TERM
Fall / Spring / Summer
Culinary Communications
Diploma
Locations: Lincoln
The Culinary Communications track combines culinary expertise with media skills for careers in food writing, styling, photography and digital content creation. You will learn culinary fundamentals while developing communication skills for sharing your food knowledge on a variety of platforms.
ESTIMATED TUITION
$6,243
CREDIT HOURS
35.5
PROGRAM LENGTH
2 terms
SCHEDULE
Full-Time / Part-Time
STARTING TERM
Fall / Spring / Summer
Hospitality Management
Diploma
Locations: Lincoln
The Hospitality Management track prepares you for the business side of food service including restaurant operations, staff management, cost control and customer service. You will learn leadership skills, financial planning and front-of-house operations while gaining culinary knowledge.
ESTIMATED TUITION
$6,133
CREDIT HOURS
35.5
PROGRAM LENGTH
2 Terms
SCHEDULE
Full-Time / Part-Time
STARTING TERM
Fall / Spring / Summer
WHY SCC?
What facilities are available?
You will learn in state-of-the-art facilities at the Great Plains Culinary Institute. You'll have access to dedicated culinary and bakery teaching labs with industry-standard equipment, a demonstration kitchen, and industry experience in our coffee shop (Course Ground Coffee) and upscale dining facility (Course Restaurant).
Is the Culinary/Hospitality program accredited?
SCC’s programs are accredited by the American Culinary Federation. This accreditation means our programs meet the highest standards in culinary education which ensures your degree is recognized throughout the industry.
How much hands-on experience will I get?
You’ll spend approximately 60% of your time in labs and 40% in classrooms. This will help you develop a strong foundation in basic culinary and baking techniques early in the program which you will build on in Course Restaurant. You will learn all aspects of restaurant operations as you'll cook for and serve the public, as well as planning, delivering, and plating meals in a restaurant setting.
What qualifications do the SCC instructors have?
Many of our Culinary/Hospitality faculty are certified with the American Culinary Federation with years of industry experience. They bring this expertise to the classroom, giving you access to a variety of culinary perspectives as well as industry connections.
CAREER OUTCOMES
Chef/Head Cook
Oversee daily food preparation operations in restaurants, hotels, and other dining establishments including developing menus, ensuring food quality standards, supervising kitchen staff and creating specialty dishes.
Pastry Chef/Baker
Design and prepare breads, pastries, desserts and other baked goods in restaurants, bakeries, hotels, and specialty shops.
Food Service Manager
Direct daily operations of restaurants, cafeterias, and other food service establishments. Coordinate staff scheduling, inventory management, customer service, and financial reporting.
Next Steps
Program Chair
Additional Resources
State Licensure or Certification Requirements
States where educational requirements are met by this program’s curriculum – Nebraska.
Students who complete this program may, on a voluntary basis, receive the American Culinary Federation’s (AFC) certification. This certification is recognized nationwide. More information may be found at the American Culinary Federation’s website.
Other States may have additional educational requirements, and SCC has not made a determination of whether or not this program’s curriculum meets the educational requirements of any other State.
Accreditation
The program is accredited by The American Culinary Federation Accrediting Commission.
6816 Southpoint Pkwy, Suite 400
Jacksonville, FL 32216
904-824-4468
Email
Website
State Authorization Reciprocity Agreement Institution
Southeast Community College is a State Authorization Reciprocity Agreement Institution (NC-SARA) institution. As such, SCC is unable to offer online or distance courses to students in the following areas at this time: American Samoa, Guam and the Commonwealth of the Northern Mariana Islands.