Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 531 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Southeast Community College
Established
1988
Program Description
AS degree in Food Service/ Hospitality with focuses is Culinary Arts, Baking/Pastry, Food Service Management,Lodging and Dietetic Technician
Programs/Year
2 years
Program Length
113 quarter credit hours
Group Size or S:T Ratio
15:1
Program Focus
Baking
Faculty
6 full-time, 3 part-time. Includes Gerrine Schreck Kirby, CCE,CWC,MA, Jo Taylor, MA, RD; Lois Cockerham, BS; Erin Caudill, MS, RD; Vicki Rethmeier, MS,RD; Brandon Harpster,BA,CEC,ACE; Rob Epps,AAS,CWPC;
Costs
Annual tuition in-state $54.25/cr-hr, out-of-state $66.75/cr-hr. Fees $1/cr-hr.
U.S. Locations
Lincoln, Nebraska
Months
Year round
Contact
Jo Taylor
Program Chair
Southeast Community College
Food Service, 8800 'O' St.
Lincoln, NE 68520-9989
United States
Phone: 402-437-2465
Fax: 402-437-2404
E-Mail:
Program Chair
Southeast Community College
Food Service, 8800 'O' St.
Lincoln, NE 68520-9989
United States
Phone: 402-437-2465
Fax: 402-437-2404
E-Mail:
Related Sponsor Links
Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA