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Culinary Arts Department Overview


A Recipe for Success
The Culinary Arts program at South Central College is very well-established and has earned a stellar reputation for training high-quality professional food service managers, chefs and cooks.  The SCC program is designed to meet the varied needs of food service establishments of all kinds.  

Under the direction of Chef Michael Broughten, himself an accomplished chef, you’ll be provided with a solid background of hot and cold food preparation, food service management and cost control. From basic cooking and baking techniques to menu planning and advanced culinary skills training, the Culinary Arts program will prepare you to help you find your place in the fast-moving, sometimes demanding world of professional food preparation and service.

Demonstrations and practical experience provided in the SCC operational dining room/cafeteria permit learners to develop the necessary food preparation skills necessary for gainful employment.

Whether people are engaging in fine dining as a source of entertainment, attending work related luncheons and dinners or simply grabbing a quick meal out of necessity, patrons expect restaurants, hotels, conference centers, fast food outlets, sports arenas and even convenience stores to have well-equipped food services. This ever-growing cultural dynamic creates and sustains a solid demand for efficient, qualified food service workers, managers and chefs.

The Culinary Arts Program Includes Course Work In:

  • Basic Cooking Principles
  • Baking Basics
  • Advanced Culinary Skills
  • Hospitality Nutrition
  • Health Safety
  • Buffet Prep Service
  • Menu Preparation
  • Purchasing/ReceivingSpecialty Kitchen Skills

Employment Outlook

Region 2014 Jobs 2019 Jobs % Growth Average Hourly Beginning Wage Average Annual Beginning Wage
Regional 2.552 2.650 6% $11.32 $23,556
State 41,876 44,223 6% $11.91 $24,773
National 2,136,693 2,319,413 8% $12.50 $26,000

Core Competencies

  1. Conduct safe and sanitary food preparation.
  2. Operate, clean and assemble commercial kitchen and baking equipment.
  3. Demonstrate proficiency in basic baking.
  4. Demonstrate proficiency in basic cooking skills.
  5. Prepare buffet foods and set up buffet tables and centerpieces.
  6. Demonstrate advanced culinary preparation skills.
  7. Demonstrate proficiency in the preparation of stocks, soups, and sauces.
  8. Calculate food, beverage, and labor costs and determine menu selling prices.
  9. Demonstrate knowledge of the storeroom cycle-purchasing, receiving, storage and issuance

Department Faculty

Michael Broughten