Culinary Arts and Food Management

Culinary Arts in Action!

Back to Top About the Program

The Southwestern Illinois College Culinary Arts and Food Management program prepares students for entry-level positions in the food service industry. The program offers four different educational options to meet the specific needs of its students. 

The Associate in Applied Science degree program provides students with the knowledge of restaurant management and culinary arts skills necessary to obtain an entry-level chef or restaurant management position. Some graduates prefer to transfer to a four-year institution to pursue a bachelor's degree. The program has an outstanding reputation among notable colleges and universities. SWIC can assist in the transfer process. 

The three culinary arts and food service management certification programs provide specific foundations to help prepare for a particular job in the industry or to enhance present job skills. One certificate offers a food service concentration while another offers a food service and management combination. The third certificate concentrates on food preparation. 

The college's food service kitchen is equipped with modern equipment and ample work station space for each student to practice culinary skills. Instruction is provided by experts who are well versed in food preparation and restaurant management. The program coordinator has extensive experience in the hospitality and food service industry. 

Students in the Culinary Arts and Food Management program must be able to perform physical requirements as identified by the department.

Back to Top Accreditation

SWIC Culinary Arts and Food Management is an Accredited Program, American Culinary Federation Education Foundation, Inc. Accrediting Commission; and is a member of the National Restaurant Association and the Council of Hotel, Restaurant and Institutional Educators. Students graduating with an AAS degree have the designation of "certified culinarians."

The American Culinary Federation Inc., a professional organization for chefs and cooks, was founded in 1929 in New York City. The ACF is based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs.  

Back to Top Educational Programs

Associate in Applied Science Degree (066A)

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Students in the Culinary Arts and Food Management program must be able to perform physical requirements as identified by the department.

Food Service Certificate (066B)

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Food Service and Management Certificate (066C)

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Culinary Arts Certificate (066D)

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Baking & Pastry (066E)

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Back to Top Career Opportunities

Job Types

  • Chef
  • Assistant Manager
  • Assistant Food and Beverage Manager
  • Entry-level Food Service Manager
  • Kitchen Manager
  • Catering Manager
  • Production Supervisor 


The hospitality and food service industry is the top retail employer in America. During the next decade, 90 percent of new jobs will be in the service industry, especially food service. One of every 10 people in the United States will be employed in the hospitality industry. 

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Back to Top Culinary Arts Club

The Culinary Arts Club encourages professionalism, unity and sociability among students enrolled in the SWIC Culinary Arts and Food Management program. Activities include visiting local restaurants, hotels and businesses to see professionals in action; competing in local and regional cooking competitions; attending industry conferences; holding club fundraisers; and participating in college events.

Back to Top Contact Us

For more information about the Culinary Arts and Food Management program, please contact Program Coordinator Leisa Brockman at 618-235-2700, ext. 5436 or ext. 7389, or