Culinary Pathway

11th and 12th Graders


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

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

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