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Prepare food that looks and tastes great, put together menus, and manage an efficient and productive kitchen.

Career Details


Students in Advanced Culinary Arts are trained in the following subject areas:

  • Kitchen tools and equipment
  • Advanced vegetables, soups, and sauce
  • Pasta-making
  • Garde manger
  • Advanced poultry, fish, and shellfish fabrication
  • Advanced station/line cook
  • Advanced garnishes and plating
  • Banquet and catering
  • Introduction to food management
  • Pastry and other desserts

Career Options

Program graduates go on to work in a variety of areas in the food service industry such as chef, pastry chef, personal chef, food stylist, caterer, or baker.


Before entering the program, students must:

  • Complete Job Corps' basic Culinary Arts career technical training program
  • Have a ServSafe® Manager certification
  • Be at least 17½ years old.
  • Meet basic academic requirements in math and reading.
  • Have a high school diploma or equivalent.
  • Have a positive attendance and progress record.
  • Have health clearance from the Job Corps center where they received basic training.
  • Complete a successful phone, in-person, or videoconference interview.


As a Job Corps student, you will have the opportunity to earn credentials in your training area that may lead to greater employment opportunities, higher wages, and promotions.

Advanced Culinary Arts students also have the option to earn Certified Culinarian or Certified Pastry Culinarian credentials from the American Culinary Federation.

Advanced Culinary Arts Numbers to Know


National average earning potential for this career

Completion times vary by training area. Check with your admissions advisor.


While on the job, you will be expected to display the following traits at all times:

Attention to detail
Listening skills
Organizational skills
Stress tolerance

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