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  • Culinary Arts
  • Contact Us

    Department Chair
    Carol Himes, MEd, FMP, CHE
    Student Center
    Room 104
    719-549-3071
    Carol.Himes@pueblocc.edu

  • Did You Know?

    Exciting opportunities in the culinary arts field exist in local, state, national and even international locations.

  • Fast Facts

    Program Start Term: Every Semester

    Award: AAS

    Average Class Size: 12

    Program Length: 7 Full-Time Semesters

    Part-Time or Full-Time: Both

    Course Availability: Day & Evening Classes

    Program Locations: Pueblo

  • Career Information

    Cook or Head Chef entry level $30,621.00; experienced $55,529.00
    First-Line Supervisors/Managers entry level $23,300.00 experienced $32,783.00
    Hosts and Hostesses entry level $17,017.00 experienced $18,510.00

    What Will I Learn?
    Skills and subjects covered in the Culinary Arts tracks include sanitation and safety, hot and cold food production, baking, dining room management, bartending (including responsible alcohol service), garde manger, nutrition, supervision, and basic cost controls. To complete a degree, you must finish an on-the-job internship experience. Often this leads directly to employment in the field.

    The Certificate Programs in Culinary Arts prepares students for employment in the food service industry at a functional level such as cook's helper, host/hostess, cashier, waiter/waitress, or short-order cook. The curriculum for the certificate programs includes food preparation, baking, cost controls, sanitation and safety, menu planning and customer service. Students completing the certificate requirements will have a thorough understanding of the responsibilities of a food service employee. Health Department regulations, food temperatures, storage procedures, customer relations, food preparation techniques, and cost-control procedures should be well known and practiced by culinary arts students. Students seeking a certificate must satisfy basic skill requirements.

    Our Experienced Faculty
    The PCC Culinary Arts instructional staff combines a total of over 220 years of industry and teaching experience.  Some of the industry experience includes international work in Europe, military food production, institutional food service management, haute cuisine and various other instructional and management work situations.  With a combination of experienced full time faculty and exciting/talented part time instructors, the teaching team brings challenge and talent to the classroom every day.

    Our Cutting Edge Program
    Our Culinary Arts program is one of the few in the state of Colorado that is accredited by the American Culinary Federation.  To achieve this distinction PCC has to meet or exceed all requirements for chef instructions and production expectations endorsed by the ACF.  Many of our courses are also part of the National Restaurant Association's ManageFirst Program.  Students take national exams which lead to national certificates in up to 10 different courses.