Culinary Arts Diploma

Program Overview

Major ID: 058D

Program Start Dates: Fall, Spring, Summer - only General Education courses

The Culinary Arts Diploma is designed to prepare students for successful careers in a thriving culinary industry, offering hands-on training and a pathway to dynamic job opportunities in restaurants, hotels, corporate dining, and non-profits. The program focuses on essential skills like advanced cooking techniques, food safety, cost control, and menu design, ensuring that graduates produce consistent, high-quality dishes while managing efficient, safe kitchen environments. With strong emphasis on leadership and adaptability, students develop the ability to lead teams, innovate with seasonal and nutritionally balanced menus, and respond to industry trends such as sustainability and technology.  This program challenges the student to explore food service careers beyond an entry-level position and prepares them for a rewarding career in the hospitality industry.  

Graduates will be eligible for Certified Culinarian award from the American Culinary Federation as well as more advanced certificates with requisite culinary industry work experience. Graduates will become prepared to take their Servsafe Food Protection Manager certification that will allow them access to the Minnesota Food Protection Manager’s license.

Career Opportunities

According to the U.S. Bureau of Labor Statistics and the National Restaurant Association, meal preparation continues to shift out of the home, providing plentiful opportunities for chefs, cooks, and other food service workers. Americans spend more than $300 billion each year on meals eaten outside the home. The service industry currently employs 9,631,900 individuals and is projected to swell by 7.7% by 2018.

Opportunities are available in hotels, restaurants, resorts, clubs, catering and corporate dining, government and school kitchens. Institutional opportunities include health care, schools, corporations, and government facilities. Culinary Arts careers can lead in many different directions such as hospitality management, sales, product development, or owning your own business.

Program Outcomes

1. Apply advanced culinary techniques to professional standards.
2. Implement effective food safety and sanitation practices.
3. Manage foodservice operations through cost control and resource optimization.
4. Design and execute menus that reflect culinary innovation and nutritional balance.
5. Lead and collaborate in fast-paced foodservice environments.
6. Analyze and adapt to emerging trends in the culinary industry,
7. Provide exceptional customer service and dining experiences.

Program Faculty

Sara Johannes
sara.johannes@saintpaul.edu

Nathan Sartain
nathan.sartain@saintpaul.edu 

Pierre Rabbia
pierre.rabbia@saintpaul.edu

Textbook and Supply Costs

Students should expect to spend approximately $1,300.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.