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

GENERAL EDUCATION CORE REQUIREMENTS

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