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Culinary Arts
Program Length: Our Culinary Arts program is designed to be completed by full time students in 12-18 months
Program Options: 18-month Associate Degree; 12-month Diploma
Program Highlights

The Culinary Institute of St. Louis offers professional culinary training for students who want to turn their love of cooking into a rewarding career in the culinary arts. Every aspect of our culinary program has been carefully designed with our focus on quality in mind.

At the Culinary Institute of St. Louis you’ll:
- Cook in restaurant-grade kitchens designed by our chefs and advisory board
- Practice your culinary techniques and use them in a variety of recipes
- Study under top-notch chef instructors
- Finish an in-depth curriculum designed by leaders in the culinary field to develop sound fundamentals
- Work with fresh and high quality ingredients

According to the Bureau of Labor Statistics, U.S. Department of Labor, “cooks and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell.”

Culinary Institute of St. Louis graduates can work for:
•    Hotels and resorts
•    Restaurants
•    Private clubs

At the Culinary Institute of St. Louis, you’ll:
•    Learn the art of cooking from professional chef instructors
•    Learn essential skills to apply as you advance in your career
•    Be qualified for entry level culinary positions upon graduation
•    Have access to our placement department to help get you the job

 
 
 
Concentration Courses
 
 
 

oThe Classification of Instructional Programs (CIP) taxonomic coding scheme was developed in 1980 by the National Center for Education Statistics to facilitate the organization, collection, and reporting of fields of study and program completions.  The CIP titles and program descriptions are intended to be generic categories into which program completions data can be placed, not exact duplicates of a specific major or field of study titles used by individual institutions.  This institution’s programs generally are intended to provide training for occupations associated with multiple CIP codes and each program’s graduates generally occupy a wide variety of positions both following graduation and within a few years.  However, the institution is required to choose one CIP code and believes that a code of 12.0500 is the best representation of expected occupations.  The institution is required to list the following occupations (by name and Standard Occupational Classification—or SOC—code) that the O*NET crosswalk identifies as a representative sample of identified occupations for completers of a program with a CIP code of 12.0500. 

35-1011.00 Chefs and Head Cooks  

35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers

35-2012.00 Cooks, Institution and Cafeteria

35-2014.00 Cooks, Restaurant

35-2019.00 Cooks, All Other  

35-2021.00 Food Preparation Workers

The institution notes that, due to the nature of CIP codes and SOC codes, this list of representative occupations may be expected to comprise a subset of actual graduates’ occupations; further, graduates may or may not work in each of these listed occupations.

o   The on-time graduation rate as defined by the U.S. Department of Education for students who completed the program between July 1, 2011 and June 30, 2012 is not applicable (no graduates) for the diploma program and 100% for the degree program.  The definition is the percentage of graduates that completed the program within the normal timeframe.

o    The placement rates  as of October 31, 2012 for graduates between July 1, 2011 and June 30, 2012  and as reported to ACICS  was not applicable for the diploma program and 100% for the degree program.  More graduates may have been placed subsequently, as may be shown elsewhere on this site.

o   Tuition and fees charged for completing the program within the normal time for students who start the program between January 1, 2013 and December 31, 2013 is $21,440 for the diploma program and $29,170 for the degree program.  (Note that financial aid is available for those who qualify and the net price paid may be materially less; please visit  www.hickeycollege.edu/aid.)

o   The typical costs for books and supplies for completing the program within the normal time is expected—as of the fall of 2012—to be approximately $1,800 for the diploma program and $2,276 for the degree program for students who start the program between January 1, 2013 and December 31, 2013.

o   The total charges for school-sponsored housing for completing the program within the normal time are $13,140 for the degree program and $8,760 for the diploma program for students who start the program between January 1, 2013 and December 31, 2013.

o   Potential applicants may find the following information at  www.hickeycollege.edu/catalog.pdf: institutional accreditation; contact information for accrediting agencies and state licensing/approval agencies; admissions policies and practices; policies on transfer of credits to and from the institution; policies and processes for withdrawal and for refunds of tuition/fees; and additional consumer information.

o    For degree program graduates between July 1, 2011 and June 30, 2012, median federal loan debt was $15,250, median private loan debt was zero, and median institutional loan debt was zero. For diploma program graduates between July 1, 2011 and June 30, 2012, median federal loan debt was not applicable (no graduates), median private loan debt was not applicable (no graduates), and median institutional loan debt was not applicable (no graduates).

 
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For the entire US, employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase. Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important.

Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2010-11 Edition

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