The Culinary Program at WIT is centered on American Culinary Federation program competencies. In this program you will learn concepts and theories relative to the Culinary Arts and have the opportunity to practice these concepts in our state-of-the art theory kitchen. You will have working knowledge in sanitation and safety, knife skills, stocks and sauces, garde manger, ingredient identification, baking, nutrition, financial management, purchasing and cost control, cooking methods, front of house service, food sustainability, human resource management, entrepreneurship and business, menu planning and design, protein fabrication, beverage service, ethnic world cuisine.

WIT's Culinary program is one of only a handful of programs that has a dedicated class focusing on knife skills. All graduates with a diploma or higher are Serve Safe Certified before they are eligible for a credential. You are prepared to take leadership roles within the industry due to the strong emphasis of experiencing real-world techniques and applications. The program is noted for its high standards which has translated into very positive outcomes for our students.

This program prepares you to provide professional chef and related cooking services in restaurants and other commercial food establishments. You can go on to work in all facets of the industry from high-end "white tablecloth" restaurants to contract food services at universities and hospitals. Many graduates of this program manage kitchens all over the United States and in 40 local establishments including Hard Rock Casino, M's on 4th, Clyde's, and P's Pizza.

To register or if you have questions:

Jennifer Conley
Career Navigator
Sioux City Campus, Admissions
Book an Appointment

Estimated Program Costs

In-state tuition and fees: $12,288.00 *
Out-of-state tuition and fees: $12,352.00 *
Educational fees: $97.00/semester
Estimated books: $150.00/semester
Program fees and misc: $2,865.00
Estimated transportation and personal expense: $2,273.00/semester
Estimated housing and meals: $3,825.00/semester

* This is an approximate cost based on tuition and fees set by the Board of Directors before each school year. Course level fees may also apply. Additional charges for licensure or credential testing may be a part of your program.

Required Classes for Culinary Arts | AAS

SDV 108 The College Experience 1
HCM 100 Sanitation and Safety 2
HCM 188 Knife Skills 2
HCM 252 Stocks and Sauces 2
HCM 270 Garde Manger 2
HCM 287 Ingredient Identification 2
HCM 410 Culinary Seminar I 1
MAT 772 Applied Math 3
HCM 116 Fundamentals of Baking 3
HCM 231 Nutrition 2
HCM 262 Financial Management, Purchasing and Cost Control 3
HCM 306 Basic Cooking Methods 3
HCM 411 Culinary Seminar II 1
COM 723 Workplace Communications 3
HCM 275 Baking II 3
HCM 303 Front of House 3
HCM 307 Intermediate Cooking Methods 3
HCM 363 Food Sustainability, History, and Culture 2
ART 101 Art Appreciation OR 3
SOC 110 Introduction to Sociology 3
HCM 240 Menu Planning and Design 2
HCM 277 Protein Fabrication 2
HCM 286 Advanced Garde Manger 3
HCM 314 Beverage Service 1
HCM 355 Ethnic World Cuisine 3
BUS 102 Introduction to Business 3
HCM 932 Internship OR 3
HCM 941 Practicum 3

Entrance Requirements

Submit your official high school/college transcripts to

Meet Your Faculty and Staff

Chef Brett McCarthy
Culinary Arts Program Coordinator
712.274.8733 Ext. 1235
Sioux City Campus, Room D214
Chef Michael Gasaway
Culinary Arts Instructor
712.274.8733 Ext. 2218
Sioux City Campus, Room D314
Dr. Michael Rohlena
Assoc Dean of Instruction for Career & Technical Education
712.274.8733 Ext. 3217
Sioux City Campus, Room B107

Advisory Board

Jzar Templin Marto Brewing Company
Torrey Brown Minerva's
Stephanie Coenen Healthcare Services Group
Alyssa Zellmer NA