Culinary & Hospitality Program

Culinary Arts

Associate of Applied Science • 60 Credit Hours

Are you passionate about cooking? You can turn your love for food into a Recipe for Success by pursuing a rewarding career in Culinary Arts at Mountwest Community and Technical College. 

2 Year Degree

Culinary Arts

Associate of Applied Science 

60 Credit Hours

1 Year Certificate

Hospitality Management – Culinary Arts

Certificate of Applied Science

34 Credit Hours

Become a chef.

Mountwest Culinary Arts curriculum is designed to develop and provide students with an intensive professional and practical experience and background with a hands-on approach. The program blends in-class lecture theory, hands-on application and in-field lab practicum placement. These teaching methods ensure graduates are equipped with well-rounded expertise in knife skills and food production, classic baking and pastry techniques and restaurant and culinary operations management. Skills are learned and mastered following industry standard approved guidelines. Students acquire practical experience in the creative development of menus and culinary artistry. Courses provide additional ManageFirst certifications from the National Restaurant Association Educational Foundation, including Hospitality and Restaurant Management, Controlling Foodservice Costs, Bar and Beverage Management, Customer Service and Culinary Nutrition and ServSafe Food Safety, the leader in food-safety training. Mountwest’s Center for Culinary Arts is excited to play a leading role in Huntington’s rising culinary scene with a campus location that brings students close to exciting city restaurant life while maintaining the at-home feel of a familiar neighborhood.

Mountwest’s Center for Culinary Arts is excited to play a role in Huntington’s rising culinary scene with a campus location that brings students close to the exciting restaurant life of the city while maintaining the at-home feel of a familiar neighborhood.

What you'll learn.

Learn technical skills and receive hands-on training necessary for this in-demand profession. Study the fundamentals of classical and contemporary cooking, travel through the world of international gastronomy and develop entrepreneurial skills necessary to make your career in the Hospitality Industry successful.

Program Learning Outcomes:

  1. Develop and follow standardized processes and procedures for operations within a kitchen facility. 
  2. Apply classical and modern cooking techniques to a variety of cuisines. 
  3. Demonstrate Appropriate Sanitation and safety practices in kitchen settings. 
  4. Demonstrate Proper knife care and handling in kitchen settings. 
  5. Demonstrate proficiency in basic culinary weight, volume measuring and recipe conversions. 
  6. Evaluate a recipe and make substitutions for better nutrition. 
  7. Design and prepare a well-composed dinner plate. 
  8. Create a catering menu and event to include pricing and service. 
  9. Explain the importance of a food safety management system. 
  10. Work in a production of feed preparation station within food service departments. 

Admission Requirements

The college adheres to an open admission policy which means applications with a high school diploma or GED are eligible for admission. Applicants with neither a high school diploma nor GED may be admitted on a conditional basis.

MCTC Culinary Arts Alumni Previous Employment

  • The Greenbrier Resort, WV

  • Martha Stewart Living, NY

  • NOMA, Denmark

  • Food Network Inc, NY

  • Blackberry Farms, NC

  • Rye Restaurant, KY

  • Alinea, IL

     

Want to learn more about this program?
Interested in learning more about the MCTC program? Send us a message and talk to our program coordinator.
Chef Lawrence Perry, M.S.
Culinary Arts/Hospitality Program Director

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