The Hospitality Institute

Find the answers to the most frequently asked questions.

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Why should I attend the Hospitality Institute?

Great question! At the Hospitality Institute, we focus on the foundational principles of culinary technique and practical understanding of business. Our skilled instructors stress the importance of developing a skill rather than simply mastering a recipe. Whether it's peer-to-peer learning or instructor led demonstration, we provide you with over 600 hours of hands-on training. Plus, you'll spend 200 hours in a professional kitchen setting working with one of the College's industry partners. This invaluable experience combined with your training will set you up for endless possibilities after completion.

What is the cost of attending the Hospitality Institute?

On average, in-county students can expect to pay approximately $13,500 for a certificate, including supplies, and $27,000 for an associate's degree.

Learn more about tuition and fees, scholarships and financial aid.

How long will it take me to complete a program?

If you are a full-time student, you can expect to complete a certificate program within 12 months, or 18 months if you are part-time. For students seeking an associate's degree, it can take an additional year to complete the program.

When will I start cooking?

You will get into the kitchen almost immediately, gaining a comprehensive overview of cooking techniques, product identification, terminology and basic knife skills. From there you will be completely hands-on every day until the completion of your program.

Do I need to take classes in a certain order?

Yes, the Hospitality Institute will provide you a schedule of classes for completion of your program. If you choose to pursue an associate’s degree, you will have some flexibility after you complete the lab/hands-on portion of the program.

What classes will I take?

Classes are designed to help develop your skills in a progressive manner, continually reinforcing technique while expanding your knowledge and the relationship between theory and execution.

The hands-on portion of your program is broken down into three distinct semesters.

  • Semester one focuses on the foundational knowledge of cooking.
  • Semester two introduces you to techniques and methodologies.
  • Semester three exposes you to advancing your knowledge in an operational setting and delving deeper into theory, practice, and execution.

I attended a technical high school. Can I receive credit for classes taken?

Absolutely! In most cases, you can earn up to 9 credits toward a certificate or associate's degree at the Hospitality Institute. We will work with you to determine eligibility.

For more information, contact us at 267-646-5970 or