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Majors Minors Faculty Outcomes

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The Culinary Arts degree program is an excellent place to expand your interest and knowledge in the culinary arts. Chefs, cooks, and food preparation workers prepare, season, and cook a wide variety of foods from soups and appetizers to entrees and desserts in the college kitchens.

The culinary arts school, in cooperation with our academic partners, offers students a variety of food and culinary classes that lead the student from an introduction to food through more advanced studies in professional cooking, dietetics, and baking. Area chefs are involved in teaching a variety of our food and culinary courses in our Culinary Arts degree program.

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MAJORS

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CULINARY ARTS MAJOR, B.S.

 

GENERAL INFORMATION:

Bachelor of Arts

The Walter L. Green Chair of Hospitality Management was established in 1993. Funds for the chair were provided by a bequest from Mr. Green.

The Wanda Cain Chair of Hospitality Management was established in 2015. Funds for the chair were provided by a bequest from Mrs. Cain.

The mission of the hospitality management and culinary arts programs at College of the Ozarks is to serve the College and wider community through programs and activities that are developed, managed, and performed by hospitality management and culinary arts students and faculty who exemplify "citizens of Christ-like character who are well-educated, hard-working, and patriotic."  The hospitality management and culinary arts program strives to be the academic program of choice for those interested in either the hospitality industries as a career path or in graduate study in the hospitality disciplines.

To achieve this mission, students in the hospitality management/culinary arts program will:

  • successfully complete contemporary, multi-disciplined, and specialized courses of study, utilizing the unique learning laboratory environment of The Keeter Center (Academic);
  • develop as professionals who demonstrate competence in stewardship and creativity and in the values and practices exemplified at The Keeter Center:
    • best practices in hospitality management, marketing, and operations;
    • best practices in workplace and food service safety;
    • culinary excellence (Vocational);
  • be ethical, guest-focused, and self-directed by Christian principles and values, and sincerely practice hospitality as illustrated in the Bible and through the eyes of God (Christian);
  • acknowledge, respect, and follow the patriotic vision portrayed by the College and the Founding Fathers of our country (Patriotic);
  • develop as life-long learners who are effective communicators, globally aware, and fluent in the language and application of technology (Cultural).

CULINARY ARTS MAJOR REQUIREMENTS: 56 CREDIT HOURS

GENERAL EDUCATION COURSE SPECIFIED BY MAJOR:

REQUIRED MAJOR COURSES: 45 CREDIT HOURS

REQUIRED COLLATERAL COURSES: 11 CREDIT HOURS

RECOMMENDED ADDITIONAL COURSES:

NOTE:

In addition to the required course work, those declaring "Culinary Arts" as their major are advised to complete six semesters with Keeter Center food & beverage as their assigned workstation (approximately 1800 hours). All workstation assignments are made by the Dean of Work Education.

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 Minors

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FACULTY

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OUTCOMES

Graduation Academic Year

Number of Graduates

Employment Rate

Number ACF Certified

2017-2018

1

100%

0

2018-2019

1

100%

0

2019-2020

4

100%

1

2020-2021

3

100%

0

2021-2022

6

100%

0

 

Retention Rates

Program2017-20182018-20192019-20202020-20212021-2022
Culinary Arts100%50%100%71%50%

 

Graduation Rates

Program20122013201420152016
Culinary Arts43%25%0%0%50%

 

Graduate Surveys

Culinary Arts Graduate Survey 2022

 

Employer Comments - C of O Culinary Arts Graduate Strengths

  • Great attitude, very knowledgeable of food, Great trainer, one of the hardest workers I have ever met.
  • Very knowledgeable in all aspects of food, is a quick learner, and has a true passion for the job.
  • Organized, good with following processes, and a very good problem solver. Communicates well with people and performs job at a high level for age/experience. She also clearly cares about handling her duties in a way that adds to the overall success of our team. I’m thankful for her attitude.
  • Culinary skills talking with restaurant clients. Great hands-on experience.
  • Very detail oriented. Cares about every plate of food he puts out. Goes the extra mile to make a resident happy. Very good at food prep.
  • Willing to move from one position to another to help in areas that need to be covered.  Calm demeanor and a “can do” attitude.