Culinary Arts and Catering, AAS
The Culinary Arts and Catering program offers students foundational skills for entry into the culinary industry. This program provides comprehensive instruction in cooking, baking, and essential theoretical knowledge, preparing graduates for a range of roles within food service.
Associate of Applied Science (AAS)
Length: 2 years
This degree focuses on both practical and managerial expertise. Students gain technical skills in food preparation and service, with critical knowledge in sanitation, product handling, and classic cooking methods. The curriculum covers front-of-house operations, customer relations, human resource management, and basic accounting for financial planning. Graduates will be equipped with the professionalism and management skills necessary to succeed in a food service facility.
I received world-class training here at FVCC and my second year was covered by scholarships. I’m excited to take the next step.
Walter Pearson
Culinary Arts and Catering graduate
It’s our job to help the students find their dream and find their future- whether is a line cook, a chef, catering or front of house. We cover the technical learnings as well as the business learnings so that students not only know how to “do” the work they understand the business implications and how to be successful in many parts of our industry.
Chef Manda Hudak
Program Manager and Chef Instructor
Mandee Pancheri Johnson
Mental Health Counselor / Advisor
Apply to the Culinary Institute of Montana
This process takes between two and six weeks to complete and must be completed by August 1 in order to begin the following fall semester.
Apply
Test
Contact the program advisor, Mandee Johnson, to coordinate math and writing placement testing at mjohnson@fvcc.edu or 406.756.3860.
Interview
Complete an interview with the Culinary Arts and Catering program staff. The interview must be completed by August 1 in order to begin the program the following fall semester.