A program offered at CWC's Jackson Campus
With this degree you can begin your career as:
| Lead Cook|
| Sous Chef|
| Caterer|| Kitchen Manager|
| Kitchen Manager|
| Food Stylist|
| Culinary Educator|
| Food Writer|
| Assistant Purchasing Manager|
CWC has transfer agreements with Johnson and Wales University in Denver, Colo., and the University of Houston, Texas: Conrad N. Hilton College of Hotel and Restaurant Administration for students wishing to continue their education.
Culinary Arts Associate Degree
The Associate Degree in Applied Science prepares students for entry-to-mid-level food services management positions in the restaurant, hotel and the hospitality industry. Program graduates qualify for positions as lead cooks and sous chefs that may lead to positions of kitchen chefs and managers in hotels, casinos, restaurants, country clubs and catering positions. Other options in this exciting field are positions in institutional food services in colleges, hospitals and corporations.
In this program, you will develop basic and advanced culinary arts skills from the techniques of classical and contemporary cuisine, and develop practical skills in restaurant management, marketing, food and beverage controls and dining room management that are essential for a successful career in the industry. Extensive kitchen laboratory experiences are an integral part of the program. Cooperative Education experiences provide you additional hands-on learning experience within the Jackson Hole hospitality industry's five-star resorts and restaurants. With general education courses you also learn computation, communication and develop critical and creative thinking skills.
The CWC Culinary Arts program in Jackson provides students with state-of-the-art kitchens and bake shops located in the five-star/five-diamond Four Seasons Resort and the famous Couloir Restaurant at Teton Village. Lecture halls and computer labs are located in the new Center for the Arts in downtown Jackson.
Learn from experienced professionals with impressive achievements in their fields of expertise. Instructors are certified by the Culinary Federation of America. Our faculty know first-hand what employers need and provide a practical, hands-on education to meet those requirements.