The Maysville Culinary Arts program is designed to prepare students for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals. Students work in commercial kitchen/laboratory and dining room through the course of study.
The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation.
Progression in the Culinary Arts program is contingent upon achievement of a grade of “C” or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale).
Cooking is an art, a skill, and an essential profession.
A chef is more than just a good cook. A chef is an artist, organizer, manager, and leader. A chef is a professional. The right training can lead to exciting jobs. If you love to cook, you owe it to yourself to learn more.
There’s more to preparing food than knowledge, skill, and technique. To develop the best dishes, you must develop a passion for food, a deep understanding of the science of preparation, and an instinct for culinary arts.
What’s so great about our program?
You learn traditional, fundamental cooking skills and the realities of working in restaurants and the food service industry. Courses cover:
- Preparation of basic and specialized foods
- Catering and special event planning
- International cuisine
- Baking and pastry arts
- Management techniques and functions
- Cost control
- Culinary fundamentals
How do I learn to apply these skills?
You work in a commercial kitchen/laboratory and dining room at the Maysville Institute of Culinary Arts which is located at 22 East Third Street in Maysville, Kentucky.
What types of degrees, diplomas, and certificates are available?
For class listings please refer to the Class Schedule.
This information should not be considered a substitute for the KCTCS Catalog. You should always choose classes in cooperation with your faculty advisor to ensure that you meet all degree requirements.