Elevate Your Career with a Culinary & Hospitality Management AAS Degree
Turn your passion for food and hospitality into a thriving career with the Culinary & Hospitality Management AAS degree at Iowa Lakes. This hands-on, industry-focused program provides the skills, certifications, and experience needed to succeed in restaurants, hotels, catering services, and event planning.
Looking to jumpstart your career, expand your skill set, or gain valuable industry credentials? At Iowa Lakes, students have a flexible learning path tailored to their career goals. You can earn a diploma in Culinary Arts or Hospitality Management in just three terms or complete both to automatically earn your AAS degree—providing maximum career versatility and expanded job opportunities.
Throughout this comprehensive program, you’ll gain expertise in front-of-house and back-of-house operations, mastering everything from knife skills and food preparation to customer service, business planning, and sanitation management. As Iowa’s longest-running program of its kind, Iowa Lakes continually updates its curriculum to keep students ahead of industry trends and employer expectations.
With two state-of-the-art commercial kitchens, students train using industry-standard equipment, including combi ovens, steam tables, dual platinum grills, broasters, mixers, and convection ovens. This hands-on approach ensures graduates develop real-world skills in a fully equipped professional setting.
The best part? 95% of Iowa Lakes Culinary & Hospitality graduates secure jobs upon graduation, thanks to the strong demand for skilled professionals in the food and hospitality industry.
Explore career opportunities and salary projections through the U.S. Bureau of Labor Statistics Hospitality & Culinary Outlook.
This program is not currently accepting students for Fall 2026. Please check back for future enrollment opportunities. Connect with an enrollment coach today and learn about other opportunities that may be interesting to you!
Find Your It!
Explore Culinary and Hospitality Excellence at Iowa Lakes
Develop Expertise in Culinary & Hospitality Management
The Culinary & Hospitality Management AAS program at Iowa Lakes provides students with comprehensive training in:
- Management & Leadership – Oversee food service operations, staff, and financial planning
- Customer Service Excellence – Master the skills needed for guest relations and hospitality management
- Food Service Sanitation – Learn industry regulations and best practices to ensure food safety
- Menu Planning & Design – Develop creative, cost-effective, and profitable menus
- Culinary Techniques & Food Preparation – Gain expertise in knife skills, baking, and Midwest cuisine
- Business Planning & Purchasing – Learn how to budget, manage inventory, and control costs
Real-World Experience & Industry Readiness
Students at Iowa Lakes train in real-world environments, including:
- State-of-the-Art Kitchens – Fully equipped with the latest commercial cooking and baking equipment
- Hands-On Learning Labs – Work directly with industry professionals and instructors
- Industry Networking Opportunities – Connect with hospitality leaders, chefs, and business owners
Program Details
Length
5 terms
Degree
Associate in Applied Science (62 credits)
Campus
Emmetsburg
Training
Internship/Practicum
Your Career Pathway: Additional Degree & Certificate Options
Additional Information
Term 1
HCM 108 – Food Safety & Sanitation
This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know various ways to correct or prevent them in the workplace. They will also take a national exam which will allow them to achieve the ServSafe Manager certificate, which is recognized across all 50 states.
HCM 154 – Basic Food Preparation
This course teaches students the basic skills of grilling, frying, broiling, sauteing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks. This course will identify standard equipment used in the food industry and how to set up, operate, break down, and clean the equipment.
HCM 200 – Dining Service
Dining service provides an avenue for personal and professional growth. The areas surveyed include grooming, appearance, attitude, and behavior. Related topics include setting up for service, serving the customer, taking orders, and cashiering, which occurs in catering functions and food service dining.
HCM 265 – Mathematics for Hospitality
Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.
HCM 298 – Knife Skills
This course offers instruction in the proper use of knives and other culinary equipment and allows gradual growth and confidence in ability with the tools of the trade and allows all students to become proficient in this most important of tasks.
SPC 101 – Fundamentals of Oral Communication†
The fundamentals course develops the basic skills involved in a variety of communication situations, including oral presentations and interpersonal speaking. Emphasis is placed on organization, audience analysis, vocal and physical delivery, listening, nonverbal communication, critical thinking, and methods of dealing with communication apprehension through class discussion and activities.
SPC 112 – Public Speaking
This course examines both the theoretical and practical basis of speech communication, particularly public speaking. Emphasis is placed on speech preparation, organization, support, delivery, and audience analysis.
SPC 122 – Interpersonal Communications
Examines how humans communicate in one-on-one situations through personal and professional relationships.
Choose SPC 101, SPC 112, or SPC 122
Term 2
CSC 110 – Intro to Computers
CSC-110 is an introductory course that surveys a variety of topics to include history, hardware, software, terminology, communications, computer ethics, and societal impact of computers. In addition to computer literacy, students will complete hands-on modules using operating systems, word processing, database, presentation, and spreadsheet software; such as Microsoft Office programs.
BCA 212 – Intro to Comp Business Apps
In a Windows environment, the focus of this course is to use hardware and software as business productivity tools. Training includes a hands-on introduction to computer applications vital in business and industry . The course covers computer terminology, operating system, email, and Internet applications . Hands on training is provided for software business applications including word processing, spreadsheet, database, and presentation software.
HCM 117 – Bakery Basics
Provides baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick bread, pies, cakes, pastry doughs, custards, puddings, and cookies. Stresses bakery procedures, weighing, measuring, using and care of equipment, sanitation, safety, simplifying work, costing, and producing high-quality baked products.
HCM 222 – Convenience Foods
Convenience Foods studies a variety of convenience items on the market today and teaches students methods for altering these products to improve quality and flavor. This course examines methods of incorporating these items in menus for time saving and consistency. Students evaluate cost and quality compared to scratch baking.
HCM 292 – Food Preparation
This course offers instruction in the fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.
MGT 101 – Principles of Management†
Principles of Management provides the student with a conceptual framework for understanding the basic theories of management. Emphasis is placed on the internal and external environment, ethics, planning, goal setting, decision making, organizational structure, motivation and group dynamics, and effective control mechanisms for establishing and accomplishing business objectives.
Choose CSC 110 or BCA 212
Term 3
HCM 939 – Workplace Experience I
Workplace experience (on-the-job training), is usually full-time, in a hotel, motel, restaurant or related business.
Prerequisites: Hotel/ Motel Restaurant Management Student and successful completion of Sanitation exam
Term 4
BIO 151 – Nutrition
This course provides the student with the basic background of the nutrients which are essential in maintaining the physical and mental well-being of the human body. An overview of the digestive processes and the relationship to each group of nutrients is presented. Basic nutritional principles of food selection are studied with an emphasis on health promotion throughout the life cycle. Students examine their personal eating habits and identify ways to promote a healthy nutritional status.
BUS 161 – Human Relations†
Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.
HCM 160 – Advanced Food Preparation
This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry-based equipment, kitchen management, and the preparation of soups, starches, vegetables, and proteins.
HCM 240 – Menu Planning & Design
Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu marketing and design, and specific criteria for selected restaurants and institutional menus.
HCM 325 – Human Resources Management and Supervision
This course provides skills-based information clearly and logically, covering all of the essential topics and responses to today’s changing needs of the hospitality supervision industry.
MGT 130 – Principles of Supervision
An overview of the supervisory job. Basics of supervision and management, including effective human relations skills such as communication, motivation, improving performance and leading work teams. Centers on management functions of planning, organizing, controlling and evaluating. Introduction to key supervisory techniques including delegation, appraisal and counseling.
Term 5
BUS 130 – Intro to Entrepreneurship
This course emphasizes these processes: understanding how to find, analyze and pursue an opportunity; understanding oneself and personality characteristics of the “entrepreneur,” examining the environment for entrepreneurship. A case and experiential approach is used.
HCM 239 – Customer Service
This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused environment and the key elements of a service culture. In order to be better prepared for the future, students identify key trends that will impact customer service in the years to come.
HCM 255 – Purchasing
Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification, the receiving, storing, and issuing sequence, and the technological applications and concepts in purchasing.
HCM 300 – Beverage Management
This course will familiarize the student with all aspects of beverage service, including wine and alcohol laws. The basic mechanics of beverage preparation, sales, and promotion will be covered.
HCM 607 – Hospitality & Restaurant Management
Restaurant managers are responsible for the facility’s daily operation, including coordinating communication between the kitchen and dining room. They oversee inventory, order food, equipment, and supplies, handle employee relations and arrange schedules. This course prepares the student for managing a restaurant or hospitality establishment.
PEH 225 – Healthy Lifestyles Management
Living a healthy lifestyle, a basic overview of fitness activities, the health benefits of fitness activities, nutrition and stress. Each unit contains basic information, choices and application toward establishing a healthier lifestyle.
General Education & Program Learning Outcomes
In the Culinary & Hospitality Management program at Iowa Lakes, you will learn how to:1
- Calculate the cost per portion of given recipes and measurements/weights
- Prepare an effective cover letter & resume
- Acquire a realistic experience working in the Hospitality Industry
- Distinguish between different hand tools, utensils and equipment
- Operate hand tools, utensils and equipment properly
- Determine the quality of a guest experience
- Convert recipes to yield different amounts
- Identify proper storage areas for food and nonfood items
- Demonstrate proper sanitation procedures
- Demonstrate teamwork by taking initiative in completing tasks or assisting other team members
- Recognize workplace legal requirements
- Classify nutrients and diets for medical nutrition therapy
1The What You’ll Learn section of our website provides a description of Learning Outcomes for students who successfully complete all requirements for obtaining a Hotel & Restaurant Management Associate in Applied Science degree from Iowa Lakes Community College.
Industry Certifications & Accreditation
Graduates of the Culinary Arts Diploma program at Iowa Lakes Community College can earn industry-recognized certifications that enhance their skills and career prospects in the hospitality and food service industries.
American Hotel & Lodging Association (AHLA) Certifications:
- Housekeeping Management – Best practices for maintaining cleanliness and efficiency in hospitality settings
- Managing Front Office Operations – Essential skills for front desk management and guest relations
- Controlling Alcohol Risks Effectively (CARE) – Responsible alcohol service training for hospitality professionals
- Managing Beverage Operations – Knowledge of beverage management, mixology, and service standards
National Restaurant Association (NRA) Certifications:
- Customer Service – Training in hospitality standards and guest satisfaction
- Purchasing – Understanding procurement and inventory control for food service operations
- ServSafe Manager – Food safety and sanitation certification required by many employers
- Nutrition – Principles of healthy menu planning and dietary guidelines
- Human Resource Management & Supervision – Leadership training for managing kitchen and front-of-house staff
- Controlling Foodservice Costs – Financial management strategies for restaurant operations
- Hospitality & Restaurant Management – Comprehensive training in food service leadership and business operations
Accreditation:
The Culinary Arts program at Iowa Lakes is accredited by the American Hotel & Lodging Association (AHLA) and the National Restaurant Association (NRA), ensuring students receive high-quality, industry-aligned education that meets professional standards in the culinary and hospitality fields.
Diverse Career Opportunities
Graduates are equipped to pursue roles such as:
- Line Cook: Prepare and cook menu items in various dining establishments.
- Pastry Chef: Specializes in creating baked goods and desserts.
- Kitchen Manager: Oversee kitchen operations, including staff management and inventory control.
- Catering Coordinator: Plan and execute food services for events and special occasions.
With the culinary industry continually evolving, Iowa Lakes’ Culinary Arts Diploma program provides the skills and experience necessary to excel in this dynamic field.
The Culinary Arts program at Iowa Lakes is the longest-running program of its kind in Iowa, continually updating its curriculum to meet the evolving needs of the culinary industry.
Hands-On
Training
Career-Ready
Day One
Opportunities, Earnings & Growth
Projected Employment Growth
.8%
Potential Careers
Cook or chef, Front Desk Personnel, Night Auditor, Dietetic Aide, Food and Beverage Supervisor, Assistant Management, Front of House and Back of House Managers
Projected Earnings
Iowa Workforce
$69,721
Average Salary
US Bureau of Labor
$69,580
Average Salary
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Questions? Let's Talk
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Jesse Grossnickle Director of Dining Services 712-852-5256 | jgrossnickle@iowalakes.edu |