Culinary Schools in Arkansas

You may not know that "The people rule" is Arkansas's motto, but you are probably aware of at least one of the many post secondary schools in the state. Culinary schools in Arkansas can help students gain the abilities and understanding needed to successfully launch a career as a culinary artist. There are 3 culinary colleges in Arkansas from which students can pick the one that best suits their needs. Culinary programs in Arkansas reportedly graduated 16 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Culinary Schools in Bentonville NorthWest Arkansas Community College
One College Dr
Bentonville, AR, 72712
  • Certification in Culinary Arts / Chef Training
Culinary Schools in Melbourne Ozarka College
218 College Dr
Melbourne, AR, 72556
  • Certification in Culinary Arts / Chef Training
Culinary Schools in North Little Rock Pulaski Technical College
3000 W Scenic Dr
North Little Rock, AR, 72118
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training

Culinary Salaries in Arkansas

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Bentonville $15,871.25 $18,085.00 $21,756.25 $25,560.00 $32,258.75 $22,835.00
Melbourne $14,580.00 $15,477.14 $16,957.14 $19,465.71 $23,154.29 $17,900.00
North Little Rock $13,387.50 $14,946.25 $17,540.00 $20,505.00 $23,941.25 $18,083.75

Culinary Jobs in Arkansas

Culinary Careers

ProfessionSkills RequiredDuties Performed
Fast Food Chef
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Repairing: Repairing machines or systems using the needed tools.
  • Verify that prepared food meets requirements for quality and quantity.
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
  • Mix ingredients such as pancake or waffle batters.
Institutional Culinary Artist
  • Management of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Troubleshooting: Determining causes of operating errors and deciding what to do about it.
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Bake breads, rolls, and other pastries.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Determine meal prices, based on calculations of ingredient prices.
Chef
  • Repairing: Repairing machines or systems using the needed tools.
  • Programming: Writing computer programs for various purposes.
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Demonstrate new cooking techniques and equipment to staff.
  • Arrange for equipment purchases and repairs.
  • Recruit and hire staff, including cooks and other kitchen workers.

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