The Food Services diploma emphasizes fundamental and intermediate techniques of food preparation, production and baking skills. This program prepares you for intermediate-level positions in the industry such as a prep cook or line cook. 

To register or if you have questions:

Jennifer Conley
Career Navigator
jennifer.conley@witcc.edu
712.317.3471
Sioux City Campus, Admissions
Book an Appointment

Estimated Program Costs

In-state tuition and fees: $5,760.00 *
Out-of-state tuition and fees: $5,790.00 *
Educational fees: $97.00/semester
Estimated books: $200.00/semester
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 Food Service | Dipl

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

Entrance Requirements

Submit your official high school/college transcripts to transcripts@witcc.edu.

Meet Your Faculty and Staff

Chef Michael Gasaway
Culinary Arts Instructor
mike.gasaway@witcc.edu
712.274.8733 Ext. 2218
Sioux City Campus, Room D314
Chef Brett McCarthy
Culinary Arts Program Coordinator
brett.mccarthy@witcc.edu
712.274.8733 Ext. 1235
Sioux City Campus, Room D214
Dr. Michael Rohlena
Assoc Dean of Instruction for Career & Technical Education
michael.rohlena@witcc.edu
712.274.8733 Ext. 3217
Sioux City Campus, Room B107