Jun 18, 2024  
2023-2024 Academic Catalog 
2023-2024 Academic Catalog Archived Catalog

Culinary Arts and Catering, AAS

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The Culinary Arts and Catering program provides students with entry-level skills in the culinary arts industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table services, menus, cost controls, storeroom, and stewarding.

Required Courses

First Semester Total: 16

Second Semester Total: 17

1M 065~  must be completed as a prerequisite before registering for CULA 220  if required placement test score was not met.

Third Semester Total: 8

Fourth Semester Total: 12

Fifth Semester Total: 12

Total Credits: 67

Indicates Related Instruction requirement.

*Indicates prerequisite and/or corequisite needed. Check course description.

Admission Guidelines

  • Students must apply for select admission to this program.  Applications are available online at www.fvcc.edu/culinary.

  • The priority application deadline is June 17. However, applications will be accepted until August 5, if space is available.

  • Applications can be submitted to the Admissions and Registration Office in Blake Hall, room 111 or mailed to

Culinary Arts Advisor, Student Support Center
Flathead Valley Community College
777 Grandview Drive, Kalispell, MT  59901

Program Information

  • Fees for this program are higher than average. Please see the advisor for more details.
  • Students must earn a “C-” or higher in every course in order to graduate from this program.

Opportunities after Graduation

  • Graduates will work in restaurants, resorts, schools, hotels, and health care facilities. The Flathead Valley offers many job opportunities in the culinary industry.

Advising Information:

For more information about this program, contact an advisor.

Academic Advisor Program Advisor
Mandee Johnson Chef Manda Hudak
LRC 129 AT 158
(406) 756-3860 (406) 756-3932
mjohnson@fvcc.edu mhudak@fvcc.edu


Program Outcomes

Upon completion of this program, students will be able to

  • Effectively practice basic and advanced technical skills in food preparation and service;
  • Explain and apply sanitation guidelines related to food handling;
  • Understand usage, storage, nutrition, and identification of product;
  • Define and describe classic cooking terminology and methods;
  • Gain experience in the proper use and maintenance of professional culinary equipment;
  • Employ station organization and line management;
  • Demonstrate familiarity with the production, layout, and workflow of professional kitchens and bakeshops;
  • Appreciate the history, evolution, and international diversity of culinary arts;
  • Illustrate skill in completing various components of front-of-house operations, particularly those related to food and beverage service and customer relations;
  • Implement human resource management strategies to increase motivation and productivity;
  • Use basic accounting procedures for creating a financial plan or budget, cost controls, and forecasting or projecting sales; and
  • Demonstrate a sense of professionalism and the management skills necessary for successfully operating within a food service facility.

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