“In all professions without doubt, but certainly in cooking one is a student all his life.” –Fernand Point
Hospitality Studies Mission Statement:
Providing a diverse environment that prepares marketable professionals with a comprehensive education that develops a culture of personal and professional growth.
Hospitality Studies Values:
Professionalism | Diversity | Respect
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?
“I tell a student that the most important class you can take is technique. A great chef is first a great technician. If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.” –Jacques Pepin
Culinary Arts majors can chooses between a Production or Management track for their degree. Many of the core classes are the same, introducing students to the basics of cooking technique, planning, safety, and management of staff and operations.
All Culinary Arts Majors take the following:
HOS 105: Introduction to Management in the Hospitality Industry
CUA 101: Food Safety & Sanitation
CUA 125: Introduction to Foods
CUA 129: Center of the Plate
CUA 233: Advanced Line Prep and Cookery
CUA 157: Menu Planning
CUA 190 Dining Room Management
CUA 255: Supervision in the Hospitality Industry
CUA 261 Cost Controls
CUA 281: Internship
All Culinary Arts PRODUCTION majors also take:
CUA 145: Introduction to Baking
CUA 236: Advanced Baking
CUA 210: Advanced Garde Manger
CUA 234: Advanced Line Planning
All Culinary Arts MANAGEMENT majors also take:
CUA 136: Alcohol & Bartending Management
CUA 154: Introduction to the Business of Catering
CUA 262: Purchasing for the Hospitality Industry
HOS 131: Special Event Planning
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. To learn more about our faculty, read their bios.
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, and
only one of two with an Exemplary rating. 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.
Gainful Employment Data
Beginning Production and Baking Certificate
Dining Service Certificate
Intermediate Production Certificate