COVID-19 Update: On-site face-to-face credit classes and labs will be held as shown in the 2020 Fall Class Schedule. The first day of the Fall Semester is Monday, Aug. 24, 2020.
  •  Culinary/Hospitality program video!
    Culinary/Hospitality program video! 
    Culinary/Hospitality Program.
    94% Graduate Employment/Transfer rate
    That's right! Ninety-four percent of SCC's 2019 graduates found work or continued their education.
    Placement
    Culinary/Hospitality Program.
    94% Graduate Employment/Transfer rate
    That's right! Ninety-four percent of SCC's 2019 graduates found work or continued their education.
    Placement
    Culinary/Hospitality Program.
    94% Graduate Employment/Transfer rate
    That's right! Ninety-four percent of SCC's 2019 graduates found work or continued their education.
    Placement
    Brandon Harpster.
    Faculty Spotlight - Brandon Harpster
    Students can expect a complete hands-on real-world focused program.
    More About Brandon
     

Culinary/Hospitality

  •  Estimated Cost: $12,110

    Program Length: 4 semesters

    Locations: Lincoln / Partial Online

    Start Term(s): Fall / Spring / Summer

    Awards Offered: AAS / Cert / Diploma

    Program Description

    If you want to master the art of cooking in our new, state-of-the-art learning centers in the Great Plains Culinary Institute, then our Culinary/Hospitality program is perfect for you. Our learning spaces are designed to simulate the type of spaces consistent with industry standards. You will be well prepared for a successful, rewarding career.

    Our program is four full-time terms with a majority of our classes offered during the day to allow you to work in the food service industry during nights and weekends. You will gain hands-on, practical experience in Course Restaurant, the ultimate working classroom. Students work in all facets of the restaurant including preparing, cooking, serving and hosting. We offer three focus areas for you to specialize in:

    • Baking/Pastry
    • Culinary Arts
    • Hospitality Management

    If you are in the Hospitality Management focus, you may receive your diploma from the National Restaurant Association Hospitality Education Foundation. You must complete the designated NRA courses, pass the NRA course finals with a 75% and complete the required work experience.

    View your calendar conversion plan.

    Our Culinary/Hospitality program prepares you for a fast-paced career in this industry. You will be a successful if you:

    • are detail oriented and able to work on a team
    • like variety – no two days are alike
    • possess the ability to multitask efficiently
    • have the endurance to stand an entire shift if needed
    • thrive in high stress environments
    • are willing to accept criticism and adjust your style if necessary
    • are creative with your recipes and presentation
    • are passionate about serving others

    You can start the Culinary/Hospitality program in Fall, Spring or summer terms. Follow these steps to finish your application:

    1. Want to learn more about SCC? Come see how SCC will help you achieve Your Path to Possible! Schedule a campus visit!
    2. Need help exploring career opportunities or navigating the admissions process? Schedule an appointment with an Admissions Counselor.
    3. Ready to apply? Complete an Application for Admission.
    4. Submit ACT, SAT, Next Generation Accuplacer, or Accuplacer test scores (reading and math) or official college transcripts showing completion of post-secondary coursework in English and math to the Admissions Office at any SCC location.

    Special Program Requirements

    • All Culinary/Hospitality students must obtain a Lincoln-Lancaster County Food Handlers permit.
    • You are required to purchase a set of professional knives, professional uniform and appropriate shoes.
    • You are responsible for your own transportation to off-campus and co-op learning sites.

    If you want a rewarding career where no two days are alike, then the culinary/hospitality field is for you. Our most successful alumni are dedicated and driven by helping others as well as creatively inspired by working with food. If you have several years food service experience combined with a degree in hospitality, restaurant or food service management, you will have the best job opportunities. Our graduates report an average starting salary of $26,000. Career options include:

    • Baker
    • Cake Decorator
    • Chef
    • Cook
    • Dietary Manager or Dietary Tech
    • Dining Supervisor or Dining Associate
    • Executive Pastry Chef
    • Grill Cook
    • Line Chef and Line Cook
    • Manager or Assistant Manager
    • Sous Chef

    The Southeast Community College Culinary/Hospitality program is accredited by:

    The American Culinary Federation Accrediting Commission
    180 Center Place Way
    St. Augustine, FL 32095
    904-824-4468
    helpdesk@acfchefs.net

    Both the Culinary Arts focus and Baking/Pasty focus are accredited.

    Academic Completion Statistics

    YearAAS Graduation
    Rate (%)
    Job Placement
    Rate (%)
    ACF Certification
    Rate (%)
    2018 (Culinary or Baking/Pastry Focuses)26.9%100%10%
    2017 (Culinary or Baking/Pastry Focuses)23.2%100%0%

    Southeast Community College is a State Authorization Reciprocity Agreement Institution. As a State Authorization Reciprocity Agreement Institution, we are unable to offer online or distance courses to students in the following states/areas: California and the Commonwealth of the Northern Mariana Islands.

    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.

    Rob Epps, Instructor/Program Director
    Certified Working Pastry Chef
    Related Work Experience: 17 years
    BS, Bellevue University
    AAS, Southeast Community College
    1-800-642-4075 ext. 2526
    402-437-2526
    repps@southeast.edu

    Erin Caudill, Instructor
    Registered Dietitian
    Licensed Medical Nutrition Therapist
    Related Work Experience: 20 years
    MS, University of Nebraska-Lincoln
    BA, University of Nebraska-Lincoln
    1-800-642-4075 ext. 2466
    402-437-2466
    ecaudill@southeast.edu

    Maybell Galusha, Instructor
    Certified Culinary Educator
    Certified Secondary Culinary Educator
    Certified Working Pastry Chef
    Certification Evaluator
    Related Work Experience: 30 years
    M.Ed. Peru State College
    BS, University of Nebraska- Omaha
    402-325-4733
    mgalusha@southeast.edu

    Travis Green, Instructor
    Related Work Experience: 18 years
    BS, Nebraska Wesleyan University
    402-437-2461
    tgreen@southeast.edu

    Brandon Harpster, Instructor
    Certified Executive Chef
    Related Work Experience: 23 years
    BA, New England Culinary Institute
    AAS, Southeast Community College
    402-437-2863
    bharpster@southeast.edu

    Gerrine Schreck Kirby, Instructor
    Certified Executive Chef
    Certified Culinary Educator
    Related Work Experience: 40 years
    BA, Doane College
    MA, Doane College
    AAS, Des Moines Area Community College
    1-800-642-4075 ext. 2461
    402-437-2461
    gkirby@southeast.edu

    Candace Kohnke, Instructor
    Registered Dietitian 
    BA, University of Nebraska-Lincoln
    MS, University of Nebraska-Lincoln
    PhD, University of Nebraska-Lincoln
    Related Work Experience: 30 years
    1-800-642-4075 ext. 2528
    402-437-2528
    ckohnke@southeast.edu

    Melissa Oerman, Instructor
    Registered Dietitian
    Related Work Experience: 19 years
    MS, University of Nebraska-Lincoln
    BS, University of Nebraska-Lincoln
    402-325-4734
    moerman@southeast.edu

    Katie Skinner, Purchasing Manager/Lab Assistant
    Related Work Experience: 8 years
    AAS, Southeast Community College
    Attending New England Culinary Institute
    402-437-2899/402-325-4732
    kskinner@southeast.edu

    Mike Vandenberg, Executive Chef
    Related Work Experience: 16 years
    AAS, Southeast Community College
    402-437-2511
    mvandenberg@southeast.edu

    Kim Williams-Lamb, Instructor
    Related Work Experience: 14 years
    AAS, Southeast Community College
    402-437-2465
    kwilliams1@southeast.edu

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    SCC Student Success Rate

    SCC Grads staying in Nebraska

    SCC Grads continuing their education