Culinary students in chef uniforms work on plating an assignment as a professor looks on.

Culinary Arts

Prepare for a variety of careers in the culinary arts profession – from small restaurants to large food service facilities – through relevant coursework and experiential education.

A.A.S. in Culinary Arts

Gallatin College's Culinary Arts Associate of Applied Science (A.A.S.) degree is a 62-credit offering through the College. The coursework is a traditional culinary arts coursework alongside unique offerings that are well aligned with Montana’s food culture and strong tourism industry. This degree will lead to a variety of culinary and food service positions in our local food services industry. 

This degree has several introductory level courses in common with MSU’s College of Education, Health, and Human Development’s Hospitality Management bachelor’s degree. Students completing an Associate’s Degree in Culinary Arts might choose to continue their education to complete the Bachelor’s in Hospitality Management.  The Culinary Arts program is part of Gallatin College MSU, southwest Montana’s two-year college.

Important: This program has limited openings and has been at full capacity in recent years, please apply early and contact Gallatin College for further information if interested. 




The cost of tuition at Gallatin College MSU is nearly half that of a traditional 4-year degree program elsewhere.

High Demand for Graduates

There is a high demand for graduates in drafting & CAD technology as the technology is employed by more business sectors, such as construction or manufacturing.

Flexible Schedule

Most students work full-time and class schedules usually accommodate students with responsibilities outside of school.




Prepared for Success

Culinary Arts graduates are also prepared to:

  • Become familiar with hospitality careers and opportunities within the industry.   Utilize social media, trade publications, and professional organizations to seek continuing education.  Develop awareness of organizational structure and departmental functions in the foodservice industry. 
  • Demonstrate proficiency in dining room service, knowledge of different types of service, and achieve customer service goals. 
  • Develop cold kitchen skills needed for the preparation of buffets, platters, and display pieces. 
  • Evaluate leadership styles and roles while developing human relation skills.  Prepare for advancement in the food service industry.  
  • Plan appropriate menus for a variety of foodservice operations and types of service.  
  • Develop knowledge of alcoholic and non-alcoholic beverages, appreciate food and wine pairings, and become familiar with laws that regulate responsible alcohol service. 
  • Understand the fundamentals of baking and science involved in preparing baked goods.  Use, clean, and maintain equipment needed for baking.   

Skills for the Workforce 

Graduates of the Culinary Arts program at Gallatin College MSU are prepared to:

  • Understand and apply basic safety and sanitation principles in foodservice.  Ensure consumer health by emphasizing personal hygiene and safe food handling practices.  Apply legal and regulatory knowledge relating to sanitation and safety in the workplace.  
  • Demonstrate the skill set of a culinarian through safe equipment operating techniques, knife skills, proper tool utilization, maintaining a clean work station, and successfully apply principles of cooking to create food products. 
  • Comprehend and preform math needed for foodservice operations. 
  • Understand purchasing and receiving practices in foodservice operations.  Apply standards of quality and governing regulations to purchasing practices.   Properly receive and store goods. 
  • Consider nutrient requirements when planning a menu and preparing food.  Describe characteristics, functions, and food sources of primary nutrients and the best way to maximize retention during preparation and storage.