Culinary Pathway

11th and 12th Graders

Overview

Students will gain experience in planning, selecting, purchasing, preparing and serving quality food products, as well as safety and sanitation procedures. Focus on hands-on experience in all facets of culinary preparation and presentation is emphasized throughout the curriculum.

  • Tuition: $58.50 per credit hour. Scholarship opportunities available. No cost for students on free & reduced lunch and have applied for scholarship.
  • Books/Fees: Provided at no cost.
  • Transportation: Provided at no cost from all home high schools.
  • Session Options: 8:15-10:15 a.m. (1st year), 12:45-2:45 p.m. (2nd year)
  • Club Options: SkillsUSA
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Hear from a Pathway Student

Possible Careers

Culinary graduates may work in a variety of food service and hospitality industries including:

  • Hotels
  • Restaurants
  • Convention Centers
  • Hospitals
  • Corporate Dining Facilities

Field Trips

  • Sysco
  • HyVee
  • The Nebraska Club
  • Bryan Hospital
  • Sage Bistro

Guest Speakers

  • Chef Justin Stout, Eat, Fit, Go
  • Chef Brandon Harpster, SCC
  • Chef Montana Childress, Nebraska Club Executive Chef
  • Ryley Schuerman, TCA graduate
  • Moses Sorilla, TCA graduate
  • Chef Mario Ochoa, HyVee
Dual Credits Available
0

All semesters may include culinary competitions/events

Year 1 Classes
Junior (or Senior if pathway is not full)		 Year 2 Classes
Returning TCA Senior

First Semester

Second Semester

First Semester

Second Semester

FSDT 1600 (2.0)
Intro to Culinary

FSDT 1602 (1.5)
Food Safety & Sanitation

FSDT 1604 (4.0)
Culinary Fund. I

FSDT 1601 (2.0)
Intro to Culinary

FSDT 1610 (4.0)
Culinary Fund.

FSDT 1118 (3.0)
Food Purchasing

FSDT 1050 (4.0)
Baking Pastry Fundamentals

FSDT 1040 (3.0)
Advanced Cuilinary Fund.
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Related Associate of Applied Science Degree Offered at SCC

AA/AAS Degrees: Culinary/Hospitality
Diploma: Culinary/Hospitality
Certificates: Dietary Manager