AnHoward Hill, Program Coordinator/Chef Instructor

The Culinary Arts Technology Program provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes. A one-year certificate in Culinary Arts: Food Preparation option may be awarded after successful completion of the courses listed in the certificate sequence. Successful completion of the two-year program leads to an Associate of Applied Science degree in Culinary Arts.

To be considered full-time, students in the Culinary Arts Technology Program must be enrolled in 15 or more semester credit hours at MCC.

Progression: To meet graduation requirements for this program, students must successfully complete the specified courses listed below with a cumulative grade point average of 2.0 or higher. A grade of “C” or higher is required in each program course.

Minimum program admission requirements (in addition to general admission requirements):

Attain an ACT composite score of 15;

Or

Score a 245 or higher on the ACCUPLACER NG Reading Section and a 245 or higher on the ACCUPLACER NG Arithmetic Section;

Or

Complete 15 semester hours of program general education coursework with an average of “C” (CGPA of 2.0) or above at an accredited college or university. Developmental coursework does not satisfy this requirement.

If a student does not meet admission requirements, contact the program coordinator directly for admission approval.

Students entering the program for the first time must contact advising prior to enrolling in any CUT course. 

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