Degree Type: Associate of Applied Science Degree, AAS, Certificate, CER, Industry Certification
Pathway: Business, Design, & Hospitality
More Options: Classroom Based, Remote Real-Time, Hyflex, Online, Hybrid
Program Length: 4 semesters
Location: Centennial
Transferability: Non-transferable
You're never alone at Pikes Peak State College. We provide you with the support and resources you'll need to succeed this semester. From our tutors in the learning commons to our passionate faculty, we are here to help.
Learn MoreThe Pikes Peak State College culinary arts program is the best choice if you're thinking
of becoming a chef, developing your baking, or cooking abilities, or starting your
own business. You will learn from professional chefs and experienced instructors in
this highly-rated program accredited by the American Culinary Federation. You will
acquire practical experience that will help you develop your skills and abilities.
Wine pairings, professional knife skills, cooking methods, and sauce creation are
all covered in your cooking classes. Bread items, decorating techniques, candies,
and confection creations are all covered in your baking classes. We offer short certificate
programs and degrees to fit your needs.
The Culinary Arts program at PPSC has an Exemplary status with the American Culinary
Federation, the highest rating awarded by the ACF American Culinary Federation. The ACF is the largest professional organization in chefs’ North America. They are
the premier organization based on promoting the professional image of American chefs
worldwide through education of culinarians at all levels.
This fully accredited program can help launch your career in the food service industry. Our seasoned chef-instructors will not only prepare you to cook in different styles and settings, bake delicious breads and pastries, along with food safety and sanitation standards, knife skills, and more!
Our objective is for our graduates to gain the knowledge and skills necessary to become employable as a first cook or assistant baker in an industrial kitchen. This will be accomplished through:
At the session you will meet your Chef instructors, tour the kitchen lab area, have all your questions answered, and complete your first semester schedule!
New students must attend one of the listed sessions prior attending any Culinary Arts classes.
In-person sessions:
Tuesday, January 10, 2023, at 5:30 - 6:30 pm. Room B-204b Centennial Campus, Breckenridge Building.
Monday, January 16, 2023, at 5:30 - 6:30 pm. Room B-204b Centennial Campus, Breckenridge Building. If you can’t attend in person, you can join via Zoom by using the link below.
%
Employment Rate
Of the students who graduated from the Culinary Arts program (2013-2014) more than 95 % of them received jobs. This is not uncommon as culinary arts is a widely available field.
Students Enrolled
Join the nearly 500 other students in pursuing your degree in culinary arts at PPSC.
Focus Areas
Choose to hone your focus in baking and pastry, food service management, sustainability and dietary cuisine, or culinary arts.
voices of ppcc
The knowledge and skill sets I gained at PPSC were necessary tools in becoming the business owner I am today. The small classroom setting granted us valuable face time with our Chef instructors that wouldn’t have been possible in a larger school environment. I recommend PPSC to anyone who tells me they want to work in the food service industry.
Andres Velez | Owner, Piglatin Cocina and Anju Korean Street Eats
PPSC's Culinary Arts program has a variety of course options. Check out this sampling of classes that will start you on your new career path.
Trains students in the basic fundamentals of the culinary field. The course will include student overview, training in areas of Management, Culinary Arts, Baking & Pastry. Student will be trained in all areas in order to be successful in both Lecture and Lab courses. Training will include program overviews, safety & sanitation fundamentals, culinary math skills, culinary vocabulary, lab requirements, using online training methods, competitions, basic knife skills, equipment identification and proper usage, professionalism, food service history, kitchen organization, basic principles of cooking, food science, study skills, proper food storage techniques, recipes, cost management, library resources and student learning organizations, scholarships and culinary career opportunities. Students must complete this course with a grade C or higher, prior to advancing in the program.
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications, and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.
Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.
view in catalog
Upon completion of the Culinary Arts degree program, students should be able to:
College Quantitative Literacy
MAT 1160 - Financial Mathematics 3 Credit Hour(s)
College Reading & Writing Literacy
ENG 1031 - Technical Writing I CO1 3 Credit Hour(s)
Culinary Arts Faculty Contacts
Michael ParadisoAdvising Team
Advising website