Passionate about creative cooking? Want to dive in to an American Culinary Federation-accredited program? This dynamic Culinary Arts program is for you.

Why Consider a Culinary Arts Degree?

You are passionate about cooking and baking.
You want a solid, top-quality culinary education covering the food preparation side as well as the management side.
You are creative and want to be part of the constantly evolving food service industry, possibly owning your own business someday.

Why Learn at Lakeshore?

Train in our state-of-the-art facility, custom-designed for educational purposes.
Get hands-on training with instructors who bring you real world experience in addition to subject matter knowledge.
Because of our low student-to-faculty ratio, you'll get to know instructors and fellow students.
Smoothly transfer your degree to your choice of several university partners to complete a bachelor's degree.

What It Takes

Interest in all aspects of the food industry, from skills and nutrition to managing financials
Good time management and decision-making skills
Ability to be creative and original
Good communication skills
Ability to work well under pressure

Interested?

Get up close to this program during our Business, Education, and Culinary Arts Program Showcase on Wednesday, Dec. 10!

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ACCREDITATION

American Culinary Federation

Lakeshore's Culinary Arts Associate Degree Program is accredited by the American Culinary Federation (ACF).

Culinary Student Achievement Data

Career Area

Hospitality and Tourism

Type

Associate Degree

Program Number

10-316-1

Availability

In-Person

Associate Degree
4 Terms
60 Credits
Financial Aid Eligible
Starts August
Employer Tuition-Reimbursement Programs available

The Associate degree program prepares you for management positions and offers advanced training so you can go on to earn your Bachelor's Degree

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Career Outlook

Culinary Arts

Median Income: $36,251.00*

POTENTIAL JOB TITLES

(Click a title for job description)

Bakers

Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. Pastry chefs in restaurants and hotels are included with “Chefs and Head Cooks”

Chefs and Head Cooks

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Cooks, Private Household

Prepare meals in private homes. Includes personal chefs.

Cooks, Restaurant

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Disclosure:

*Lightcast/EMSI data is a hybrid dataset derived from official government sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. This salary data is from the Lakeshore District.

Admissions and Enrollment Waitlist and Petition Flexible Learning Courses

Admission and First Semester Enrollment Steps

Submit online application
Complete the online Student Success Questionnaire
Complete Get Started at Lakeshore appointment
- Application Check-in
- College Orientation Overview
Complete and meet Academic Preparedness Requirements prior to 1st Time Program Registration
- Technical Standards

Program Cost

Tuition Cost: $12,363.70
Book Cost: $1,292.00
Supply Cost: $183.00
Program Total: $13,838.70

Some of Lakeshore College’s programs may reach program capacity due to high demand. When this occurs, the College will follow the Admissions Procedure to establish and maintain a waitlist to prioritize enrollment. In addition, some programs may offer a petition process outlined in their specific program handbook.

Students learn and hone their skills in a newly constructed commercial kitchen custom-designed for educational purposes.

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Faculty Bios

Amanda Weber

I certainly have a passion for this industry and love sharing with you how to take your Culinary degree to the next level!

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Benjamin Reynolds

I believe we should never stop learning, especially in the Culinary field. To share my passion for hospitality and food service is an absolute dream come true.

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