Culinary Arts

PROGRAM OVERVIEW

Foodservice is among one of the most competitive fields in the world. It requires patience, skill and a drive to succeed. This program will help you gain the knowledge and skills you need to find the jobs in this competitive field. Our instructors combine theory and classroom learning with kitchen demonstrations and hands-on practice. Your courses will cover a wide range of topics including:

  • Food Preparation and Theory
  • Soups and Sauces
  • Dining Room Management

Earn real job experience as a student! Our students work together to open an on-campus restaurant. You will participate in every aspect, from menu creation to cooking and service. Leave prepared for work in restaurants, nutrition centers, catering companies and other foodservice organizations.

The Associate of Applied Science program has earned accreditation with exemplary status from the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Lisa Gardner
Culinary Arts & Hospitality Management Department Chair
417-447-8281

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Accreditation

The associate of applied science program has earned accreditation with exemplary status from the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC); 6816 Southpoint Pkwy Ste 400; Jacksonville, FL 32216 904.824.4468 www.acfchefs.org
 

The program’s next scheduled review is in 2026. The Culinary Arts Option has earned “exemplary” status. 

 

The American Culinary Federation is a professional organization for chefs and cooks founded in 1929 in New York City by three chef organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. The goal of the organization is to promote the professional image of American chefs worldwide. The ACF does this through education of culinarians at all levels. The American Culinary Federation is the largest professional chef organization in North America.

The Culinary Arts degree program here at Ozarks Technical Community College is an accredited program of the American Culinary Federation and recognized as an Exemplary Program.  Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation National Apprenticeship Committee (ACFEFNAC). The award is presented to programs that have proven full compliance with all ACFEFNAC apprenticeship standards in the last visiting team report along with excellent management of the program. As a student of the program, you will be a part of this prestigious organization through our approved educational programs, membership and certifications, competitions and networking. ACF designs these opportunities to enhance professional growth for all current and future chefs and pastry chefs. Upon successful completion of the Culinary program graduate students who successfully complete all requirements will receive their certification as a Certified Culinarian (CC) and/or a Certified Pastry Culinary (CPC) through the American Culinary Federation.

This certification level is the foundation for future certification through the American Culinary Federation in pursuing a professional career in the foodservice and hospitality industries.

Certification demonstrates to an employer that you:

  • Have culinary expertise and have reached a set benchmark
  • Are well-versed in culinary nutrition, food safety and sanitation
  • Understand the responsibilities of culinary supervisory management
  • Recognize the importance of high standards for food preparation
  • Take charge of your professional development and career

We encourage all of our students to take part in the opportunities the ACF offers you as a student and later in your professional career.

Differentiation separates you from the competition! With thousands of chefs competing on the job market, it is essential to prove your culinary competency.

OTC is accredited by the Higher Learning Commission (hlcommission.org), an accreditation agency recognized by the U.S. Department of Education. Our current accreditation status with the HLC is displayed on the page linked below. Our next comprehensive evaluation will be in 2030-2031. View more information on OTC accreditation.

Program Outcomes

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General Admissions to Ozarks Tech

Admission to Ozarks Technical Community College is open to all individuals who can benefit from its educational programs. A focus of the college mission is on the academic, career and personal goals of the student. OTC may admit you as a First-Time student just completing their high school, GED or HiSET requirements or as a Transfer student coming from another institution finishing up a certificate or degree. For more information, visit OTC Admissions.

Wondering how you’re going to pay for college? At OTC, we believe that cost shouldn’t be a barrier to earning a degree. Our staff will work with you to make a financial plan. To browse the resources available to you, see paying for college.

 

At Ozarks Tech, we want your transfer process to be easy. We accomplish this goal through articulation agreements. These agreements are an official partnership to match coursework between schools. This gives you a more seamless transition from Ozarks Tech to a four-year institution.

We have established an agreement for this program. This will simplify the transfer of your credits to partner schools. To understand how this degree will transfer, review the current articulation agreements. Be sure to consult with your transfer school to ensure you’re on the right path toward completing your four-year degree.

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COSTS & OPTIONS

CREDENTIAL TYPE
PROGRAM
FOR THOSE WHO WANT TO:
LENGTH OF PROGRAM
COST*

Associate of Applied Science

Culinary Arts
  • Begin working in the foodservice industry after completing an associate degree 
  • Supplement your training with cross-disciplinary knowledge and skills gained in general education courses

65 credit hours
4 semesters

$12,960.00*
to
$16,740.00*

Certificate of Specialization

Culinary Arts
  • Complement an existing education or current role in the culinary field with additional training
  • Gain the technical skills needed to start working in the foodservice industry

16 credit hours
1 semester

$2,964.00*
to
$3,876.00*

Short-Term Training

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Accelerate your career with OTC's short-term training courses. Gain valuable skills in as little as just weeks and unlock new opportunities for success. View courses. 

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PROGRAM DETAILS

Clicking on the options below will provide overview information, course sequences (when applicable), and specific course descriptions. To see a full catalog of all the offerings at OTC, visit catalog.otc.edu.

Culinary Arts (A.A.S.)

A.A.S. Degree: 65 Hours

The food service industry is the focus of the Culinary Arts A.A.S. degree program. Course offerings in food preparation, baking, pastries, purchasing, food safety and sanitation, along with supervision, combine theory and concept with demonstrations by chefs and hands-on practice. This program has accreditation with exemplary status from the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 6816 Southpoint Pkwy Ste 400, Jacksonville, FL 32216  904.824.4468 https://www.acfchefs.org/

The Missouri Department of Higher Education has identified a common set of general education courses that have been adopted statewide. These courses are called the "CORE 42."  CORE 42 courses are guaranteed to transfer to any Missouri public college or university to satisfy general education requirements.

Courses in knowledge areas below, designated with the CORE 42 logo indicates courses in that area have been evaluated and provided a MOTR number for transfer to all Missouri public institutions of higher education.

Courses that do not have this designation may still transfer to public and private colleges and universities in Missouri and elsewhere, but students are encouraged to check the transfer equivalency website of the institution to which they plan to transfer to confirm.

Please refer to the MDHE Core Transfer Curriculum for detailed information on CORE 42 courses.

BCS 132 can fulfill this requirement if previously taken. 

Culinary Arts Certificate of Specialization

Certificate of Specialization: 16 Hours

The culinary arts certificate of specialization is designed to promote entry level placement into various work opportunities in the food service industry and is a great transition into upper level course work in the Culinary Arts A.A.S. program. Course offering in core classes develop the necessary skills needed to enter into the work force through lecture-lab classes that utilize chef demonstrations and hands-on-experience in the learning environment.

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*Notices and Disclaimers

*Costs displayed are based on current tuition and fee rates for the program’s required credit hours, as approved by the OTC Board of Trustees, and are subject to change without notice. Estimates reflect both in-district and out-of-district residency rates. Actual costs, degree completion time, and credit requirements may vary based on residency, prior credits, elective courses, program updates, and enrollment factors. For additional information on attendance costs, visit Cost of Attendance, tuition and fees or contact us at 417-447-6900.

**Graduation rates vary by individual. For details on program enrollment, retention, exam/certification, and employment rates, visit Student Outcomes / Student Right-to-Know. Some careers on this list may require additional education and training. For program-specific accreditation visit OTC Accreditation.