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Culinary Arts & Hospitality Management

Department Information


Renasant Bank Building: Downtown
8 Commerce St Ste 100
Montgomery, AL 36104

Phone: 1-866-753-4544
Phone: 334-420-4200

Programs & Training

Culinary Arts

The first step to be accepted into this program is to complete the college application. 

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

Chefs and head cooks typically do the following:

  • Check the freshness of food and ingredients
  • Supervise and coordinate activities of cooks and other food preparation workers
  • Develop recipes and determine how to present dishes
  • Plan menus and ensure the quality of meals
  • Inspect supplies, equipment, and work areas for cleanliness and functionality
  • Hire, train, and supervise cooks and other food preparation workers
  • Order and maintain an inventory of food and supplies
  • Monitor sanitation practices and follow kitchen safety standards

Chefs and head cooks use the various kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.

Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.

Trenholm State Community College’s Culinary Arts/Hospitality Management Program will provide education that will prepare an individual for meaningful employment, leadership, and citizenship.

The culinary arts program’s mission is to provide quality, diverse learning experiences to develop highly competent, skilled, safe, and knowledgeable technicians who can compete in the global marketplace at the entry-level in the culinary/hospitality management industry.

Awards Available

Associates Degree

  • Associate of Applied Science—Culinary Arts (74 Semester Hours)
  • Associate of Applied Science—Culinary Arts – Hospitality Management Concentration (74 Semester Hours)

Curriculum Requirements For Associate Degree

AreaCourseHours RequiredRecommended Course(s)
IWritten Composition3ENG 101
IIHumanities and Fine Arts3MUS 101
IIINatural Sciences and Mathematics6-7MTH 116 & PHS 112
IVHistory, Social, and Behavioral Sciences3PSY 200
Ori 101Orientation to College1
CUA-101Orient to the Hospitality Profession3
CUA-110Basic Food Preparation3
CUA-111Foundations in Nutrition3
CUA-112Sanitation, Safety and Food Service2
CUA-113Table Service2
CUA-115Advanced Food Preparation3
CUA-120Basic Food Preparation Lab2
CUA-122Fundamentals of Quantity Cooking3
CUA-173Culinary Art Apprenticeship3
CUA-201Meat Preparation and Processing3
CUA-204Foundations of Baking3
CUA-206Advanced Garde Manger2
CUA-208Advanced Baking3
CUA-210Beverage Management2
CUA-213Food Purchasing and Cost Control3
CUA-241Basic Culinary Lab II2
CUA-251Menu Design3
CUA-262Restaurant Mgmt and Supervision3
CUA-281Apprenticeship: Qualifying Dinner3
HSM-112Law and the Hospitality Industry3

Student Graduation Rate

Academic Year

Number of Completers

% of program completers who were attending full-time (at the time of program completion)

% of program completers who were attending part-time (at the time of completion)

2015 – 2016


Information not available

Information not available

Student Job Placement Rate

Academic Year

Student Place Rate



Placement Rate





Students obtaining entry-level certification by graduation

Academic Year

Certification by graduation



Entry Level Certification



Frequently Asked Questions

Where can I find tuition rates?

Tuition & Fee Schedule

You can find tuition rates on our Tuition & Fee schedule

Where can I find important dates?

Important Dates

Refer to the College Calendar for all important dates.

Do I have to take the ACCUPLACER?


The answer is yes, unless you qualify for exemption.

What is the salary range?

Potential Salary Range

The median annual wage for chefs and head cooks was $48,460 in May 2018. The lowest 10 percent earned less than $26,320, and the highest 10 percent earned more than $81,460.Source: Bureau of Labor and Statistics Occupational Outlook Handbook, 2018 Survey

Program Brochure

Scan or click the QR code to view.

Contact Us

Program Contact

Brittany Foster
Program Coordinator

Program Contact

Katrice Small

Program Contact

Loren Lunde


Trenholm Campus
1225 Air base Blvd,
Montgomery, AL 36108
Detailed Directions