Culinary Schools in Montana

Nicknamed the The Treasure State State and with residents who often call themselves Montanans, Montana also has a serious side, offering students a plethora of institutes of higher learning from which to obtain their credentials. Culinary schools in Montana can provide students with the proficiency and training they need to succeed as a culinary artist. There are 1 culinary colleges in Montana from which students can pick the one that best suits their needs. 4 students were reported to have graduated from culinary programs in Montana in the 2008-2009 school year.

CitySchoolPrograms Offered
Culinary Schools in Kalispell Flathead Valley Community College
777 Grandview Dr
Kalispell, MT, 59901
  • Associates in Culinary Arts / Chef Training

Culinary Salaries in Montana

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Kalispell $16,664.29 $18,817.14 $22,061.43 $26,941.43 $31,940.00 $23,271.43

Culinary Jobs in Montana

Culinary Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Service Orientation: Actively looking for ways to help people.
  • Persuasion: Persuading others to change their minds or behavior.
  • Schedule parties and take reservations.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Coordination: Adjusting actions in relation to others' actions.
  • Negotiation: Bringing others together and trying to reconcile differences.
  • Decorate baked goods such as cakes and pastries.
  • Prepare and maintain inventory and production records.
  • Develop new recipes for baked goods.
Food Preparer
  • Science: Using scientific rules and methods to solve problems.
  • Time Management: Managing one's own time and the time of others.
  • Operations Analysis: Analyzing needs and product requirements to create a design.
  • Portion and wrap the food, or place it directly on plates for service to patrons.
  • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

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