Culinary Arts | AAS - Western Iowa Tech Western Iowa Tech Community College

Culinary Arts | AAS

The Culinary Program at Western Iowa Tech 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.

Western Iowa Tech'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.

Associate of Applied Science


Sioux City Campus

Eligible for Free Tuition/Last Dollar Scholarship


Admissions Advisor

Jennifer Conley
Career Navigator
Call  712.317.3471
Sioux City Campus, Admissions
Book Appointment

Career Information

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.


Required Classes

For a list of current required classes, visit our catalog at:

Faculty and Staff

Chef Brett McCarthy
Culinary Arts Program Coordinator
Call  712.317.3150
Sioux City Campus, Room D214
Chef Michael Gasaway
Culinary Arts Instructor
Call  712.317.3200
Sioux City Campus, Room L314

Estimated Cost of Attending

* In-state Tuition (total):
* Out-of-state Tuition (total):
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* 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.

** The cost of books varies per program.