Culinary Arts & Food Service Management

CIP: 12.0508

Want to pursue a management career in the food industry?

This program prepares students for culinary arts management fields. Students are taught food preparation, front of the house management, inventory control, safety, sanitation and business management skills. Use of hand tools and instruction on culinary vocabulary take place on a daily basis. Students receive instruction in culinary math and the skills needed to organize and operate a successful facility. Students prepare soups and sauces, breakfast entrees, sandwich production, pies, cakes and yeast-raised products, entrées, international dishes, vegetables, proper garnishing, salads and dressings. DCTS students have won state and national food service and preparation
competitions. DCTS participates in the Careers through Culinary Arts Program (C-CAP), which provides a professional culinary network connecting students with internships, college programs and scholarships. The
majority of our students graduate from college with Associate Degrees in Culinary Arts or Baking and Pastry Arts and many continue earning their Bachelors’ Degree in Food Service Management.



Culinary Arts & Food Service Management

Instructor: Chef Donald J. Young, CCM
Location: DCTS Marple Campus

Successful Students Need:

Algebra 1, Biology, Chemistry, English, Reading Comprehension Skills, Active Listening, Speaking Skills, Service Orientation, Social Perceptiveness, Manual Dexterity

Career Opportunities:

with certifications and/or specialized training

  • Baker
  • Cake Decorator
  • Line Cook
  • Management Trainee
  • Prep Cook

with 2-year college degree

  • Caterer
  • Chef
  • Pastry Chef
  • Sous Chef
  • Food Service Manager

with 4-year college degrees

  • Executive Chef
  • Hotel and Resort Manager
  • Food Industry Production Manager
  • Food Scientist/Research and Developer


  • Serve Safe Certification