Culinary/Hospitality

Estimated Cost: $9,599.50

Program Length: 1-4 semesters

Locations: Lincoln

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:

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.

You’re a Good Fit

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

How to Get Started

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

Want to learn more about SCC? Come see how SCC will help you achieve Your Path to Possible! Schedule a campus visit!
Need help exploring career opportunities or navigating the admissions process? Schedule an appointment with an Admissions Counselor.
Ready to apply? Complete an Application for Admission.
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.

Careers

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 $31,824. 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

Accreditation

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/Pastry focus are accredited.

Academic Completion Statistics

Year	AAS Graduation Rate (%)	Job Placement Rate (%)	ACF Certification Rate (%)
2019 (Culinary or Baking/Pastry Focuses)	21.1%	96%	90%
2020 (Culinary or Baking/Pastry Focuses)	30.9%	100%	100%

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.

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.

Faculty

Vicki Rethmeier, Instructor/Co-Program Chair
Registered Dietitian
Licensed Medical Nutrition Therapist
Related Work Experience: 25+ years
MS, New Mexico State University
BS, University of Nebraska-Lincoln
402-437-2528
vrethmeier@southeast.edu

Abby Hoch, Instructor/Co-Program Chair
Related work experience: 13+ years
BA, University of Nebraska - Lincoln
AAS, Southeast Community College
402-437-2524
ahoch@southeast.edu

Angela Cheever, Front of House Manager – Course
Related Work Experience: 25+ years
BS, Bellevue University
402-437-2727
acheever@southeast.edu

Travis Green, Instructor
Certified Executive Chef
Related Work Experience: 25+ years
BS, Nebraska Wesleyan University
Western Culinary Institute
402-437-2467
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

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

Amber Pankonin, Instructor/Culinary Dietitian
Registered Dietitian
Certified Executive Chef
Licensed Medical Nutrition Therapist
Related Work Experience: 20 years
MS, University of Nebraska-Lincoln
BS, University of Nebraska-Lincoln
AAS, Southeast Community College
1-800-642-4075 ext. 2466
402-437-2466
apankonin@southeast.edu

Katie Skinner, Purchasing Manager
Related Work Experience: 15+ years
AAS, Southeast Community College
B.S. Johnson & Wales University
402-437-2595
kskinner@southeast.edu

Kyla Stark, Instructor
Registered Dietitian
Related Work Experience: 7 years
MS, University of Nebraska-Lincoln
BS, University of Nebraska-Lincoln
402-325-4733
kstark@southeast.edu

Mike Vandenberg, Executive Chef - Course
Certified Executive Chef
Related Work Experience: 20+ years
AAS, Southeast Community College
402-437-2511
mvandenberg@southeast.edu

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