Culinary Arts
Training Programs > Hospitality

Culinary Arts

Potential earnings range:
$20,550-$36,857*
Per year after graduation

Do you enjoy cooking and making things with your hands? Are you adventurous when it comes to trying new foods and cuisines?

Then you may be a good fit for Job Corps’ Culinary Arts program.

On the job, you will ...

  • Work directly with food and beverages in the kitchen 
  • Maintain a clean workspace, prepare raw ingredients for cooking, and assist with cooking and plating meals 
  • Use a variety of commercial cooking equipment and tools 
  • Develop new recipes, plan menus and maintain an ingredients inventory

Some of the career options you will have ...

Most Culinary Arts graduates go to work full time in the food service industry, often for restaurants and catering services or for institutions such as schools, hospitals or cafeterias. You may be required to work during early mornings, late evenings, weekends and holidays. 

Students should also consider pursuing the Advanced Culinary Arts, Advanced Culinary Arts – Pastry and other Advanced Training programs at Job Corps as part of their career pathway.

The credentials you will earn ...

Individuals who complete the Culinary Arts program can earn industry-recognized credentials to become a Certified Culinarian, Certified Chef and other restaurant certifications. Students should also earn a state-issued learner’s permit and driver’s license upon completion of the program.

What you’ll need to start training ...

  • A high school diploma or the equivalent (can all be earned at all Job Corps centers) 
  • Completion of all introductory and career preparation courses  
  • Passing scores on written and performance tests 
  • Meet academic (math and reading) requirements
* Salary information comes from the U.S. Department of Labor’s Bureau of Labor Statistics, Occupational Employment and Wage Statistics Program and is provided for planning purposes only. Actual salary will depend on student skill level, credentials earned, experience level and location.

Need help meeting one or more of these requirements?

Don’t worry! At Earle C. Clements Job Corps Center, our staff will help you along your journey to make sure you have all the tools and resources you need to check those boxes and start your training.

Meet your instructors

Meet your instructors

Emily Wilson
Emily Wilson
Emily Wilson has been with Earle C. Clements Job Corps for a little over two years, beginning as a substitute instructor and now working as a Culinary Arts instructor. Emily holds ServSafe Food Handler and Manager certifications. She is a self-taught chef who loves sharing her knowledge and passion with all her Culinary Arts students. 
Shawn Hafele
Shawn Hafele
Shawn Hafele is an Advanced Culinary Arts instructor at Earle C. Clements Job Corps and is responsible for ServSafe Manager and ManageFirst instruction and proctoring. He received his associate degree in culinary arts and his bachelor’s degree in business administration with a focus in culinary arts. His experiences have taken him from restaurants to country clubs and even time in the active army as a cook. Shawn’s main focus toward teaching is letting the students use their creativity while ensuring the food is prepared correctly. His various experiences and education in the industry give students real-life experiences to learn from, and Shawn enjoys educating and training the future culinarians of the industry. 
Lori Wesley
Lori Wesley
Lori Wesley has worked with Job Corps for over 10 years and currently serves as an Advanced Pastry instructor at Earle C. Clements Job Corps Center. She has experience in food management, operating Huck’s/Godfather and Subway. Lori loves working with students and seeing their excitement when they achieve their goals.