Acfef logoThe Culinary Arts program prepares individuals for an exciting career as a chef, cook, and/or food preparation worker for a variety of hospitality industries including hotels, restaurants, convention centers, hospitals, and corporate dining facilities. The curriculum covers all aspects of culinary preparation, including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking and international cuisine. Hands-on experience in all facets of culinary preparation and presentation is emphasized throughout the curriculum. Further, coursework emphasizing the development of supervisory and managerial responsibilities such as sanitation, menu planning, management, cost control, purchasing, cooking, baking, and restaurant operations are also provided. Specific skills aimed at creating recipes; managing the kitchen; ordering supplies; measuring, mixing, and cooking ingredients according to specified recipes; familiarity with the various types of kitchen equipment and instruments; knife skills, cutting, chopping, slicing, and dicing; and, directing the duties of other kitchen employees are developed throughout the entire program of study.

Individuals who are not interested in working for restaurants or food service kitchens may also benefit from this program. Personal chefs, for example, plan and prepare meals in private homes according to a client’s personal preferences and dietary needs – which is an emerging occupation. Further, research chefs combine culinary skills with specific skills in food science to test new formulas, develop recipes, experiment with flavors and presentation, and test new products for chain restaurants, food growers, and manufacturers.

If you’ve always been a purveyor of fine cuisine and enjoy utilizing creativity in your cooking, then the Culinary Arts Program may interest you!


Bistro537 black

Bistro Five Thirty Seven is a full-service restaurant located within Richland Community College’s Shilling Education Center. It is operated by students in Richland’s Culinary Arts program and acts as a working laboratory that will provide hands-on experience in the day-to-day operations of a restaurant. The menu will change monthly to incorporate different styles of cuisine and cooking techniques. This entrepreneurial experience is the capstone of the culinary program and ensures that graduates have the credentials and skills necessary to be successful in the culinary field.

Tuesdays and Thursdays
Lunch: 11am – 1pm
Dinner: 6 – 8pm

For Reservations Click Here: or call (217) 875-7211, ext. 537.

American Culinary Foundation Accreditation

The Culinary Arts Institute and Culinary Arts Program is currently accredited by the American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, founded in 1929. “ACF is the leader in offering educational resources, training, apprenticeship, competitions, and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs.” More information may be found on the ACF website,

Culinary Arts Institute Program Outcomes

YEAR Graduation Rate (%) Job Placement Rate (%) ACF Certification Rate (0%) *
FY20 73% 90% 0%
FY21 63% 94% 0%

*Certification Exam costs will be included in student fees beginning in FY22 to encourage students to complete the examination prior to graduation.

Career and Technical Education Options

  • Associate of Applied Science in Culinary Arts
  • Culinary Management Certificate
  • Chef Assistant Certificate
  • Baking and Pastry Certificate
  • Food Preparation Certificate

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